Graham Cracker Crust Recipe

This Graham Cracker Crust is buttery, slightly sweet, and incredibly easy to make. WIth just 3 simple ingredients, you'll have a homemade crust that's perfect for cheesecakes, cream pies, and no bake desserts.

Prep Time 5

Cook Time 0

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This Graham Cracker Crust is buttery, slightly sweet, and incredibly easy to make. WIth just 3 simple ingredients, you’ll have a homemade crust that’s perfect for cheesecakes, cream pies, and no bake desserts.

While store-bought crusts are convenient, making your own takes only a few minutes and gives you a thicker, sturdier crust with a better flavor. Plus, you can easily adjust the thickness and shape depending on the dessert you’re making.

Once you learn how easy it is to make your own graham cracker crust, you may never buy a premade crust again.

Why You’ll Love This Recipe

Only 3 ingredients
Takes just minutes to prepare
Perfect for baked and no bake desserts
Works in springform pans and deep dish pie plates
Can be baked or chilled
Better flavor than store-bought crust

Ingredients

Graham Cracker Crumbs – You’ll need about 11 full graham cracker sheets to make 1 1/2 cups of crumbs. Store-bought graham cracker crumbs work too if you would like to save a step.

Salted Butter – The butter holds the crumbs together and adds a rich flavor. The slight saltiness also helps balance the sweet dessert fillings that will be inside the crust.

Granulated Sugar – Adds a touch of sweetness and helps the crust hold together.

Substitutions and Variations

You can substitute the granulated sugar for light brown sugar.
You can add additional sugar to your crust if you would prefer it to be sweeter.
Substitute the salted butter for unsalted butter.

NOTE: This recipe has not been tested with other substitutions or variations

How to Make a Graham Cracker Crust

A food processor bowl filled with finely ground Graham Cracker crumbs, viewed from above, perfect for a delicious crust recipe.

Step 1: If you’re using graham cracker sheets, crush them either in a mini food chopper or by placing them in a storage bag and rolling over them with a rolling pin.

A glass bowl filled with a crumbly, light brown Graham Cracker Crust mixture and a white spatula on a white background.

Step 2: Add the graham cracker crumbs, sugar, and butter into a medium bowl. Stir until the butter coats all of the crumbs.

A round Graham Cracker Crust in a springform pan rests on a striped towel inside a baking tray, with graham crackers and lemon slices nearby, showcasing an inviting start to any pie crust recipe.

Step 3: Pour the graham cracker crumbs mixture into a springform pan. Firmly and evenly press into just the bottom of the pan for a thicker crust or into the bottom and two-thirds up the sides of the pan.

Tips for Best Results

Press the crust firmly into the pan. This makes it less likely to crumble when it’s sliced.
You can use a flat-bottomed measuring cup to help create an even layer. Plus it makes pressing the crust into the pan much easier.
Even if you’re making a no bake dessert, chilling the crust helps the butter firm up and keeps the crust together.
For extra stability with heavier fillings and to just have a firmer crust, be sure to bake the crust at 350 degrees F for 13 minutes.

How to Store and Freeze

Store the prepared crust covered in the refrigerator for up to 3 days before filling. For longer storage, wrap tightly in two layers of plastic wrap and a layer of heavy-duty aluminum foil and freeze for up to 3 months.

Recipe Troubleshooting

Why is my crust falling apart?

The crumbs may not have been packed firmly enough or the crust may not have chilled along enough.

Why is my crust too hard?

The crust may have been overbaked. Remove it as soon asit turns lightly golden around the edges.

What can I use this crust for?

You can use it for a homemade cheesecake that’s baked or a no bake cheesecake, mousse pies and cream pies like peanut butter pie or coconut cream pie.

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