Skip the store-bought, pre-packaged graham cracker crusts and make your own! A good graham cracker crust takes only a few ingredients and several minutes to make, with this solid, simple recipe you’ll never need to buy a storebought crust again!
I kind of understand the hesitation to make your own pie crust when it comes to traditional pastry crusts. I know the frustration of trying to roll out a perfectly circular crust, of sprinkling flour over your whole counter-top to keep things from sticking, and the annoyance of cleaning up afterwards.
I always opt to make my own crusts, but I can at least understand why someone might choose the pre-packaged variety.
But when it comes to graham cracker crusts, I really feel that there’s no excuse to ever buy one from the store. For one, they don’t taste nearly as good as one that you could make yourself, and secondly they are so supremely simple to make that it’s almost laughable.
Today I want to walk through the simple steps to make your own graham cracker crust. The whole process takes about five minutes, and once you have this recipe I have a feeling you’re going to avoid the storebought crusts from now on.
We start with graham crackers, or pre-crumbled graham cracker crumbs. You’ll need approximately 10 graham cracker sheets, which translates to 1 ½ cups of graham cracker crumbs.
Process them in a food processor or place them in a large ziploc bag and use a rolling pin to pulverize them into fine, sandy crumbs, like below:
Add your sugar — I like to use a split of both white sugar and brown sugar, but you can use just one or the other if you would like. I feel that the brown sugar gives it a slightly richer flavor (something you don’t get from a semi-stale storebought crust!).
Next comes the butter, which essentially acts as the glue that holds the whole crust together.
Use a fork to toss everything together. I prefer to use a fork rather than a spoon or a spatula because it does a good job of evenly incorporating everything together.
After a little bit of mixing, the crumb mixture should be well-combined and slightly damp.
Now you’re ready to transfer everything to your pie plate.
You can use a 9″ pie plate, which I used here, but this graham cracker crust recipe also works for cheesecake in a 9 or 10″ springform pan.
Transfer your crumbs to your pie plate and press them tightly into the bottom of the pan. I like to use the (clean) bottom of one of my measuring cups to press the crumbs — it makes for a smooth, even surface.
Finally, tend to the sides of the pie crust. Use your fingers to press the crumbs firmly all around the sides of the pie pan.
Your graham cracker crust will need to be baked in order to firm it up, that way when you cut into your pie the crust cuts nicely and doesn’t crumble. If your recipe is one that requires baking the pie, just follow the instructions in your recipe.
If it is for a no-bake recipe, then you can just slip it into the fridge or freezer for a few minutes before using. 
And that is it! Just a few super simple steps to your own homemade graham cracker crust.
Full recipe just below the video
Easy Graham Cracker Crust Recipe
Ingredients
- 1 ½ cups graham cracker crumbs (or 10 graham cracker sheets pulverized to crumbs in a food processor) (170g)
- 2 Tablespoons sugar
- 1 Tablespoons brown sugar packed
- 7 Tablespoons butter melted (100g)
Instructions
- Pulverize graham crackers in food processor until finely ground into crumbs (skip this step if starting with graham cracker crumbs).
- Combine graham cracker crumbs and sugars in a medium-sized bowl. Add melted butter and use a fork to combine ingredients well.
- Pour mixture into pie or springform pan. Use the (clean!) bottom of a measuring cup to firmly pack crumbs into the bottom of the pan and (if using a pie pan) gently press up the sides. Use your fingers to pack crumbs tightly into the sides of the pie pan.
- If the crust needs to be pre-baked, bake on 375F for 7-10 minutes. If using this crust as part of a different recipe, bake according to your recipe's instructions. If this crust is for a no-bake recipe, refrigerate or freeze for 10-20 minutes before filling.
Notes
Nutrition
Now that you’ve made your pie crust, fill it with something good like this Lemon Cream Pie!
Melissa
This was the best graham cracker crust!! Thank you for a great recipe!
Donna
Should I bake the graham crust even though I am making a no-bake cheesecake filling ? Will it hold together better. Your other instructions said that you could put in frig. or freezer for 10 minutes before adding the cheesecake filling. Just wanted to do the best way because I haven’t make this recipe before. ( your recipe by the way).
Thank you.
Sam
Hi Donna! While you *could* bake it, I never do and haven’t found it to be necessary. Just chilling it in the fridge lets the butter solidify and helps hold it together. Enjoy! 🙂
Sue
Should I grease the springform pan before putting the graham crust mixture in it?
Sam
Hi Sue! There’s no need to grease the pan here. 🙂
Sue
Thank you for the suggestion To cool it on top of the stove for the first 10 minutes. Not one crack in my cheesecake and this is the first time I’ve ever had that happen when I make a cheesecake. Awesome thank you
Sam
I’m so glad it turned out! 🙂
Tiffany Sierro
Hello! Do you use salted or unsalted butter? Thank you!
Sam
I use salted butter in the crust, but really either will work. 🙂
Dawn
This crust did not turn out as I expected. I have made many graham cracker crusts from scratch, and this one turned out different than it ever has before. I’m not sure if it’s because of the brown sugar? It got really hard and I think the brown sugar might’ve actually caramelized. Just wanted to give a heads up for anybody that has this issue, maybe leave out the brown sugar?
debbi schneider frew
i was just checking my recipe to yours. i didn’t know about the brown sugar aspect though, and yours is so much better! thanks
Sam
I’m glad you enjoyed it, Debbi! The brown sugar adds a nice extra depth of flavor. 🙂
Laura
Hi, I don’t have a food processor, so I crushed the graham crackers with a rolling pin. Ten graham crackers made a bit more than 1 cup finely crushed. You need to add about 4 1/2 graham crackers to the recipe. The crust was perfect for Butterfinger Ice Cream pie. Thank you!
Sam
I’m glad you enjoyed it, Laura! Thanks for your feedback. Your pie sounds delicious. 🙂
LLC
can you freeze the cheesecake ahead of time
Sam
I haven’t tried freezing my cheesecake recipe but I think it should work just fine. 🙂
Joyce
Can you use gluten free graham crackers for this recipe?
Sam
Hi Joyce! I haven’t tried it but it could work. 🙂
Marie
This may be a silly question but is the butter salted or unsalted?
Sam
Hi Marie! Either works perfectly in this recipe and I always just use whichever I happen have on hand (usually unsalted). I’ll add a note to the recipe to clarify that you can use either!
Val B
The brown sugar made all the difference. When pre-baked for a banana cream pie, it was firm enough to hold its shape when serving yet tender enough to enjoy with every bite. I’m keeping this recipe handy!
Sugar Spun Run
YAY! I am so happy to hear how much you enjoyed it, Val. Thanks for commenting. 🙂
Genevieve
This is a perfect simple recipe!
Rochelle
Delicious!
ida
loved the recipe for our family i cut the sugar just a tad thx !!!!!!!