Skip the stale, store-bought crusts and make your own! My Graham Cracker Crust takes about five minutes and works for pies, cheesecakes, and more. Includes a how-to video.
A Quick & Easy Pie Crust
A traditional rolled pie crust can be intimidating with all the chilling, rolling, and blind-baking. A graham cracker crust, however, is fast and forgiving. Homemade crusts taste fresher and richer than the store-bought versions, and they take only a few minutes to prepare.
Below I walk through the simple steps I use every time. The whole process takes about five minutes. Once you try a homemade graham cracker crust, you’ll likely skip pre-made crusts for good.
Why use this recipe
- Works for baked or no-bake fillings.
- Holds together and cuts cleanly without crumbling.
- Uses just four basic ingredients.
- Suited for pies and cheesecakes alike.
- Ready in minutes and tastes much better than store-bought options.
What You Need
Only a few pantry items are required. The quantities below make one crust suitable for a 9″ pie pan or a 9-10″ springform pan.
- Graham cracker crumbs — 1 1/2 cups (about 170 g). If using whole graham sheets, you’ll need about 11 sheets pulverized to reach this amount. If graham crackers aren’t available, crushed digestive biscuits are a good substitute.
- Sugar — a combination of granulated and brown sugar gives a bit more depth, but you may use only one if preferred.
- Butter — melted butter binds the crumbs; salted or unsalted works, but a touch of salt helps balance sweetness.
SAM’S TIP: If you like Oreo crusts, a homemade Oreo crust is simple to make and far tastier than many pre-made versions.
This overview explains the ingredients and why they matter. The recipe details are below.
How to Make a Graham Cracker Crust
- Crush the crackers — Pulse graham crackers in a food processor until they become fine, sandy crumbs. Alternatively, place crackers in a sturdy bag and crush with a rolling pin.
- Add the sugars — Mix the graham crumbs with granulated and brown sugar in a bowl.
- Add melted butter — Pour in melted butter and mix with a fork until every crumb is moistened and the mixture holds together.
- Press into your pan — Transfer the crumbs to your pie plate or springform pan. Firmly press the mixture into the bottom and up the sides, creating an even edge.
- Smooth the surface — Use the bottom of a measuring cup or a small glass to tamp the crumbs into a smooth, compact surface.
After pressing, follow your recipe for baking instructions or chill the crust in the fridge or freezer if preparing a no-bake dessert.
SAM’S TIP: Use the clean bottom of a measuring cup for a smooth, even crust surface. A small drinking glass also works well.
Frequently Asked Questions
It depends on the recipe. Prebaking is not always necessary, but it does make the crust crisper for baked fillings. For no-bake recipes, chilling the crust in the refrigerator or freezer for 10–20 minutes will firm it up and allow it to cut cleanly without baking.
More often than not, the crust is not packed firmly enough. Press the crumbs tightly into the bottom and up the sides while the butter is still warm. If the butter cools before packing, briefly warm the crumbs in 5-second microwave intervals and press again so the mixture clings together.
Yes. If graham crackers aren’t available where you live, crushed digestive biscuits are a good alternative. About 12 digestive biscuits yield roughly the same weight in crumbs (around 170 g).
This crust works well beyond pies — it’s my go-to for cheesecakes and bars too.
Enjoy!
Easy Graham Cracker Crust Recipe
Makes enough for a 9″ pie pan or a 9-10″ springform pan.
Ingredients
- 1 ½ cups (170 g) graham cracker crumbs — or 11 graham cracker sheets pulverized
- 2 Tablespoons granulated sugar
- 1 Tablespoon packed brown sugar
- 7 Tablespoons (100 g) butter, melted
Instructions
- Pulverize graham crackers in a food processor until finely ground into crumbs (skip if using pre-crushed crumbs).
- Stir together graham cracker crumbs and both sugars in a medium bowl. Add melted butter and mix with a fork until all crumbs are moistened.
- Pour the mixture into a pie plate or springform pan. Use the bottom of a measuring cup to firmly press crumbs into the bottom and, if using a pie pan, up the sides. Use your fingers to make a tidy edge.
- If prebaking, bake at 350°F (175°C) for 10–13 minutes and cool before filling. For no-bake recipes, refrigerate or freeze 10–20 minutes to set before adding filling.
Notes
Sugar
You can substitute all granulated sugar if you don’t have brown sugar on hand.
Video note
If the accompanying video mentions a different oven temperature, follow the written recipe above.
Nutrition
Nutrition information is an estimate and should be used as a guideline only.
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