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Over the years of baking pies, I have perfected my graham cracker pie crust recipe. Now, I’m going to teach you how easy it is to make this pie crust at home for no-bake pies and homemade cheesecakes!
I have made this crust so many times now, I think I could make it with my eyes closed. Keep reading for all my best tips and tricks for using this crust with pies and cheesecakes.
You will never buy another graham cracker crust again after you try this recipe! With just 3 ingredients, this simple recipe is way better than store-bought – which has at least 10 ingredients, yikes!
Our Favorite Graham Cracker Pie Crust Recipe
Graham cracker crust is a delicious base for any no bake pie or cheesecake recipe!
Skip buying the store bought graham cracker crusts in those aluminum pans.
When you make this crust as home you get to make it in a cute pie plate, plus you know exactly what’s going in it! Did you know the store bought crusts have 10 ingredients? Seems like a lot of ingredients for something you can make at home with 3 ingredients.
Easy Graham Cracker Crust Ingredients
Scroll down to the recipe card below this post for ingredient quantities and full instructions for making graham cracker crust.
- graham cracker crumbs
- brown sugar
- unsalted melted butter
What are graham cracker crumbs?
You can find graham cracker crumbs in the baking aisle near the pre-made cracker pie crusts. If you prefer to use whole graham crackers and blend them yourself into crumbs, you’ll need about 9 graham crackers.
How to Make a Graham Cracker Crust
In a large bowl, combine the graham cracker crumbs and brown sugar. Use your fingers or a spatula to mix the brown sugar into the crumbs.
Stir in the melted butter, mix until fully combined. The mixture should be wet and sandy.
Press the crust evenly into a 9 or 10 inch pie pan or springform pan. Use the bottom of a measuring cup to pack the crust down.
If you are filling the crust with a no bake pie filling or making no bake cheesecake, place the crust in the fridge to chill until ready to fill.
If you are making cheesecake, pre-bake the crust according to the cheesecake recipe.
Chocolate Graham Cracker Pie Crust
Sub in chocolate graham crackers for a chocolate version of this crust. You will use the same amount, 1 & 1/2 cups crumbs or 9 crackers.
Graham Cracker Pie Crust Recipe Tips
- Use a blender or food processor to ensure that you get fine graham cracker crumbs if you whole graham crackers.
- Do not skimp on the butter. Be sure to use the amount of butter that the recipe calls for. Butter is the essential ingredient in getting the crust to bind!
- Press and pack the graham cracker crust into the pan really well. Use the bottom of a measuring cup or drinking glass to tamp the crust down.
Homemade Graham Cracker Crust Recipe FAQs
If you are making a no bake pie or no bake cheesecake, like chocolate pudding pie or no bake pumpkin cheesecake, you don’t bake the crust. Once the crust is packed into the pie pan, place the crust in the fridge to chill while you assemble the pie filling. That’s the method used in the easy cheesecake recipe!
If you are making cheesecake, like turtle cheesecake, espresso cheesecake or chocolate chocolate, you will pre-bake the crust for about 10 minutes before adding the cheesecake filling and baking again.
To keep a graham cracker crust from falling apart, follow these tips:
Proper Mixing: Combine the graham cracker crumbs with melted butter and sugar thoroughly. The butter acts as a binding agent, so ensure every crumb is coated.
Press Firmly: Use a flat-bottomed measuring cup or glass to press the mixture firmly and evenly into the pie dish or pan. This helps the crust hold together better.
Chill Before Filling: Refrigerate the crust for at least 30 minutes before adding the filling. Chilling helps the butter solidify, which keeps the crust firm.
Bake if Necessary: If the recipe calls for a baked crust, bake it at 350°F (175°C) for about 10 minutes, then let it cool completely before adding the filling. Baking can help the crust set and hold its shape.
To keep a graham cracker crust from getting soggy, follow these tips:
Bake the Crust: Pre-bake the crust at 350°F (175°C) for about 10 minutes until it’s slightly golden and firm. This helps to create a barrier that prevents the filling from soaking in.
Brush with Egg White: After baking, you can brush the crust with beaten egg white and then bake it for another 2-3 minutes. This forms a protective layer that can help keep the crust from becoming soggy.
Cool Completely: Allow the crust to cool completely before adding the filling. This ensures that the crust is fully set and less likely to absorb moisture from the filling.
Add Filling Just Before Serving: If possible, add the filling shortly before serving to minimize the time the crust is in contact with the filling.
Use a Firm Filling: Choose a filling that is less likely to release a lot of moisture. For example, custards and cheesecake fillings are generally better than fruit fillings for maintaining crust integrity.
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Easy Recipe for Graham Cracker Crust
Ingredients
- 1 ½ cups (170g) graham cracker crumbs, about 9 graham crackers
- ¼ cup (54g) brown sugar, packed
- 6 Tbsp (86g) unsalted butter, melted, 3/4 stick
Instructions
- In a large bowl, combine the graham cracker crumbs and brown sugar. Use your fingers or a spatula to mix the brown sugar into the crumbs.1 ½ cups (170g) graham cracker crumbs, ¼ cup (54g) brown sugar
- Stir in the melted butter, mix until fully combined. The mixture should be wet and sandy.6 Tbsp (86g) unsalted butter
- Press the crust evenly into a 9 or 10 inch pie pan or springform pan. Use the bottom of a measuring cup to pack the crust down.
- If you are filling the crust with a no bake pie filling or making no bake cheesecake, place the crust in the fridge to chill until ready to fill.
- If you are making cheesecake, pre-bake the crust according to the cheesecake recipe.
6 T of butter is not 3/4 cup. It is 3/4 a stick.
Fixed, thank you for pointing that out!