Graham Cracker Crust (original) (raw)
There’s nothing more American than pie, so they say, and nothing more festive if you ask me! The holidays are here, and that means it’s pie season, y’all! It’s SO easy to make a Graham Cracker Crust at home, so save yourself a few bucks and skip the bland, store-bought crusts and try this buttery, sweet, homemade recipe instead! It works for baked and no-bake desserts, and it holds together perfectly when cut. But that’s not all! Even though I only use 3 simple ingredients, this recipe yields not one,but TWO shallow 9″ pie crusts! You can certainly have your pie and eat it, too, when you follow this easy recipe. :)
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I know making a traditional pie crust can feel a little tricky, especially if you’re new to baking. But you’ve got nothing to worry about with this easy, no-fail graham cracker pie crust recipe. It honestly couldn’t be simpler, and you don’t have to worry about rolling out dough or getting the perfect flaky texture. And you only need a handful of ingredients to make it!
Here’s what you’ll need to make this 3 ingredient graham cracker pie crust:
- Graham Crackers: You can use name-brand or generic graham crackers for this recipe. I use 18 sheets total (which is equivalent to 279g). You can use ready-made graham cracker crumbs as well, so long as you weigh out the same amount. However, it’s cheaper and just as easy to crush up your own graham crackers!
- Salted Butter: Cut this into little cubes before adding to the food processor. I use salted butter because it adds flavor, and the salt balances out the sweetness of the crust.
- Light Brown Sugar: This melts down in the oven and helps hold the crust together while also adding a slightly caramelized flavor.
Why Should I Make a Homemade Graham Cracker Crust?
I get it. Pre-made crusts are convenient and save time. But trust me, making your own graham cracker crust is worth the small amount of extra effort. Store-bought options always taste a little stale to me, and they’re not as buttery and flavorful as this easy recipe. And it also works out more budget-friendly to make your own crust at home (just $0.71 per crust!)
And not to mention, you can use any leftover crackers to make all sorts of delicious desserts or snacks, like my s’mores dip or our peanut butter fluff cups. So, not only will you have two 9” shallow pie crusts, but you’ll also have extras for another treat! Or, if you have a deep pie dish, this recipe will be enough for one pie crust, with a little leftover for a crumble on top, if desired. Store-bought crusts can’t beat that!
- I prebake my crust, even if I use it in a no-bake recipe. I find that it helps the crust hold its shape better and adds a nice, toasty flavor. I recommend baking your crust for 10 minutes if using it in a baked pie recipe and 12-15 minutes for a no-bake dessert.
- Don’t skip the sugar! It’s there to add sweetness AND hold the crust together. If you leave it out, your crust may be too crumbly when you cut into it.
- You can use any flavor of graham cracker you like. Honey, cinnamon, or chocolate options will all work just fine in this recipe for graham cracker crust!
How to Use
You can use this homemade crust in ANY recipe that calls for a graham cracker crust. Our key lime pie bars and no-bake pretzel peanut butter bars both use it, but feel free to get creative and try it with any recipe you like. A classic fruit pie or the filling from my peanut butter pie would be delicious with this crust. I’d also swap out the vanilla wafer crust in our lemon cream pie recipe for this one to switch things up a bit. You could even use it as a base for a cheesecake!
Make it Ahead!
This crust freezes and refrigerates well, so having some prepped and ready to go this time of year is always a pro move! I’d make it up to 2-3 days ahead of time and then keep it in the fridge until ready to use. If you’re freezing it, wrap it tightly with plastic wrap and store it for up to 3 months. Make sure your pie dish is freezer-safe before freezing. Thaw completely before using it in your chosen recipe.
Cost 1.42recipe/1.42 recipe / 1.42recipe/0.71 serving
This easy Graham Cracker Crust recipe makes two 9-inch shallow pie crusts! Buttery, sweet, and perfect for any baked or no-bake pie.
Step-by-step photos can be seen below the recipe card.
▢ 18 sheets of graham crackers (279 g) ($0.74)
▢ 5 Tbsp salted butter, cut into cubes ($0.65)
▢ 1 Tbsp light brown sugar ($0.03)
Preheat oven to 350 degrees. Break apart the graham cracker sheets into a food processor.
Add cubes of salted butter and brown sugar on top of graham crackers.
Pulse until a fine, crumbly mixture forms (the consistency of coarse sand)
Dump half of the graham cracker butter mixture into a 9” deep pie pan and press it down into the pan firmly with clean, dry hands.
To make the thickness and coverage of the crust in your pie pan consistent on the bottom and sides, add another tablespoon at a time, if needed.*
Bake the crust in the oven for 10-15 minutes**, until golden brown.
Remove crust from oven, allowing it to cool completely. Use this homemade graham cracker crust with any pie recipe you like.
See how we calculate recipe costs here.
*Pie pan depths can vary quite a bit, so I was generous with this crust recipe. If you have shallow pie pans, this will be enough for 2 9” pie crusts. If you have a deeper pie pan, this will be enough for 1 pie crust with a little left over. Any leftover graham cracker butter crumbs can be frozen or refrigerated, or used in a crumble topping of whatever dessert you are making!
**This crust holds together better and has a more pronounced flavor with a quick bake in the oven. I recommend baking for 10 minutes if you plan to bake the crust again with a filling (ex: a cooked fruit pie) or 12-15 minutes if you’re adding a cold filling to finish your pie (ex: a pudding or cream pie).
Serving: 19” pie crustCalories: 865kcal (43%)Carbohydrates: 112g (37%)Protein: 10g (20%)Fat: 42g (65%)Sodium: 1146mg (50%)Fiber: 5g (21%)
The nutrition data is automatically calculated using all ingredients listed on the recipe card, including any listed as optional. Percentages are of daily value.
how to make a Graham Cracker Crust – step by step photos
Preheat oven to 350 degrees. Break apart 18 graham cracker sheets (279g total) into a food processor. Add 5 Tbsp of salted butter (cut into cubes) and 1 Tbsp brown sugar on top of graham crackers.
Pulse until a fine, crumbly mixture forms (the consistency of coarse sand).
Dump half of the graham cracker butter mixture into a 9” deep pie pan and press it down into the pan firmly with clean, dry hands. To make the thickness and coverage of the crust in your pie pan consistent on the bottom and sides, add another tablespoon at a time, if needed.
Bake the crust in the oven for 10-15 minutes, until golden brown. Remove crust from oven, allowing it to cool completely.
You can use this homemade graham cracker crust with any pie recipe you like!
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Jess RiceJess Rice finds joy and purpose in instructing aspiring chefs and home cooks alike. Chef Jess was recently working as a Chef Professor at Niagara College in Canadian wine country, teaching international students from all over the world food theory and classic culinary techniques before moving back to Nashville. Her diverse experience also includes working (literally) every position in a restaurant to traveling all over the world as a private chef to celebrities and rock ‘n roll legends. As a successful restaurateur, she helped shape the local food scene in Nashville with the debut of her raw vegan restaurant AVO and its innovative and flavorful offerings. Jess’ passion for culinary excellence is evident in her diverse roles within the dynamic world of food. She’s excited to share her love for food with our readers at BudgetBytes