How to Make a Graham Cracker Pie Crust
Learn how to make a quick and easy no-bake graham cracker pie crust with just three simple ingredients! Perfect for cheesecakes, cream pies, and other delicious desserts—no oven required.
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It’s no secret I love pie. Especially a pie with a buttery, crunchy graham cracker crust. Sure, you can buy a store-bought graham cracker crust at the grocery store. But why would you? Not when a homemade graham cracker crust is easy as “pie” to make.
Ingredients and tools you will need
Unlike a traditional pie crust, which can take a bit of work, a graham cracker pie crust can be whipped up in minutes. To make this easy graham cracker pie crust recipe, you will need:
- 1-1/2 cups of graham cracker crumbs, finely crushed – This equates to 10 full sheets of graham crackers. The crackers can easily be crushed in a food processor, but if you don’t have one, don’t worry. Put the whole graham crackers in a Ziploc bag and use a rolling pin to break up the sheets until you end up with fine crumbs.
- 6 tablespoons unsalted butter, melted
- 3 tablespoons white granulated sugar
- 9-inch pie plate
How to make a no bake graham cracker pie crust
- Combine the graham cracker crumbs, sugar and melted butter in a large mixing bowl until the crumbs are thoroughly coated with the butter. It will look like wet sand.
- Pour the graham cracker mixture out onto your pie pan. Gently press the crumbs on the bottom and up the sides of a pie plate. In order for the crumb crust to hold together, it’s important to pack it down very well. You can use your fingers, but I find the flat bottom of a measuring cup creates an even surface.
- Place the pie dish in the refrigerator for at least two hours before filling. This solidifies the butter and helps the crust keep its shape.
When should I bake a graham cracker pie crust?
For pies that will be baked, it’s a good idea to prebake the pie crust for just a few minutes before filling and baking the dessert. It helps the crust hold together better. Preheat the oven to 350 degrees F. Bake the pie crust for 10 minutes until it is golden brown. Pour your favorite pie filling into the baked graham cracker crust, then continue to bake your dessert per your recipe’s instructions. Depending on the type of pie you are making, I do recommend refrigerating the cooled pie to help the crust further solidify.
Storage and freezing instructions
Storage. If you’re trying to plan ahead, graham cracker crusts can be made ahead of time. A pre-made graham cracker crust should be covered and can be stored in the refrigerator for up to three days.
Freezing. Cover the unfilled crust. Large two-gallon Ziploc bags can accommodate the crust and keep it from drying out. Be sure to store the crust on a flat surface in a spot where it won’t get knocked around. The crust can be frozen for up to three months. Allow the crust to thaw completely before using.
Frequently asked questions
Yes! You can use any flavor of graham cracker or cookie as long as they are ground into fine crumbs. I personally love experimenting with different flavors by using cinnamon-flavored graham crackers or chocolate graham crackers. I have even used Oreo cookies, pretzels and vanilla wafers!
Yes, depending on the size of your pan, you should be able to use this homemade graham cracker crust recipe without any changes.
Graham cracker crust dessert ideas
Don’t just limit yourself to graham crackers. You can also use cookies! Check out these dessert variations that use both crackers and cookies.
Graham Cracker Pie Crust
Ingredients
- 1-1/2 cups (10 full sheets) finely crushed graham crackers
- 6 tablespoons unsalted butter melted
- 3 tablespoons white granulated sugar
Instructions
- Preheat the oven to 350 degrees.
- Combine all the pie crust ingredients in a large mixing bowl until the crumbs are thoroughly coated with the butter.
- Press the crumb mixture into the bottom and up the sides of a 9-inch round pie plate.
- For no bake pies, place the pie crust in the refrigerator for at least two hours before filling.
- For baked desserts, bake the crust for approximately 10 minutes or until lightly browned. Fill and bake according to recipe directions.
