Best Homemade Graham Cracker Crust Recipe (original) (raw)

This post contains affiliate links.

With only 3-ingredients, our homemade Graham Cracker Crust is a no brainer replacement to the taste-less store-bought alternatives. It takes minutes to make and tastes amazing.

There's no secret I love pie recipes, and a pie is only good as its crust, so be sure to try my Easy Pie Crust and Oreo Pie Crust.

A homemade graham cracker crust inside a glass pie plate with scattered graham crackers around it.

Homemade Graham Cracker Crust is a no-brainer.

If you have 15 extra minutes, you have time to use a homemade graham cracker crust in your favorite pie recipe. Homemade makes such a difference in taste and texture and the store bought versions are packed with corn syrup and taste like cardboard. You will thank yourself for spending a few extra minutes, with just 3 ingredients!

How to make a Graham Cracker Crust:

Combine: Mix graham cracker crumbs and sugar in a bowl then pour in the melted butter, stirring well to incorporate.

Two images showing graham cracker crumbs then after melted butter and sugar are added to make a graham cracker pie crust.

Press the graham cracker mixture into a pie pan, pressing firmly to the bottom and up the sides–I like to use the back of a measuring cup.

Bake: I recommend baking this crust because it binds the butter and sugar together so it stays together. Bake at 350°F for 10 minutes then let cool before adding your favorite pie filling.

For a No-Bake option, place it in the fridge for several hours so the butter can harden and hold together This option works for our no-bake cheesecake, for example.

Two images showing how to make a graham cracker crust by pressing the mixture into a glass pie pan with the flat part of the measuring cup, then after it's done and ready to be filled.

Make Ahead and Freezing Instructions:

**To Make Ahead: homemade graham cracker crust will keep in the fridge or at room temperature, 1-2 days in advance.

To Freeze: Freeze baked or unbaked for up to 3 months Thaw completely before using or baking.

Recipe Variations:

Easy Desserts With Graham Cracker Crust:

**Make Ahead Instructions: homemade graham cracker crust will keep in the fridge or at room temperature, 1-2 days in advance.

Freezing Instructions: Freeze baked or unbaked for up to 3 months Thaw completely before using or baking.

Vegan adaptation: Buy vegan graham crackers (most brands are) then swap out the butter for a vegan butter or margarine substitute.

Gluten Free: Use gluten free graham cracker crumbs.

Brown Sugar: The granulated sugar can be swapped for brown sugar. You can use honey, but I recommend using a combination of honey and granulated sugar.

Other Graham Cracker Flavors: Try using cinnamon or chocolate graham crackers.

Calories: 116kcal, Carbohydrates: 14g, Protein: 1g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 15mg, Sodium: 114mg, Potassium: 20mg, Fiber: 0.4g, Sugar: 8g, Vitamin A: 175IU, Calcium: 10mg, Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Text me new recipe ideas!

Simple, tasty ideas sent once a week. No spam.

Text Signup

I originally shared this recipe July 2018. Updated November 2020 and November 2024.

Published November 13, 2024

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.