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 1/2 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 1/2 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!
Cindy says
Can this crust be made with Equal sugar substitute?? I’m diabetic and need to cut out the sugar
Sugar Spun Run says
Hi, Cindy! I haven’ tried it, but I know others have and had success. Let me know how it turns out for you! 🙂
Ivy says
I’m attempting this tonight without adding any sugar (forgot to buy some) wish me luck
Sam says
Hi, Ivy! It should still hold together, it just won’t have that little bit of added sweetness to it. 🙂
Virginia says
Quick clarification question: If i’m using this crust for a pumpkin pie, do I not need to pre-bake the crust alone? Just follow the baking times for the pumpkin pie?
Thank you 🙂
Sam says
Correct! You would only pre-bake if the recipe you are using specifically indicates that you do so 🙂
Cat says
Just FYI. in your video you say to bake this at 325 degrees for 10 minutes. The closed caption says 350 degrees for 10 minutes and the printed recipe says 375 degrees for 7 to 10 minutes. Which is it? Looks better than those tasteless store bought ones. I want to use the cinnamon grahams. What would degrees/time be for those? Thank you.
Sam says
Sorry about the confusion, Cat!! It’s 375 for 7-10 minutes and should be the same for cinnamon grahams. Thanks for letting me know about the mistake in the video and I hope you love the graham cracker crust!
Lisa Marie says
Added 1 tsp of cinnamon to my crust. Made a banana crème pie using sugar free Jello Banana Pudding (using 1 3/4 cup half and half instead of the f-f milk box recipe calls for. 9″ pie required 2 boxes. The half and half makes this so velvety, no need for whipped cream on top!) Sliced bananas both under and on top of pudding. Sprinked with nutmeg, and Voila!
Sugar Spun Run says
Sounds delicious, Lisa! I am so glad that you enjoyed the graham cracker crust and it worked so well for your pie. 🙂
Laurie says
Why go sugar free? If you are using half and half, you are not cutting calories, and regular sugar tastes better. I am curious.
donna says
hi
this recipe sounds delicious
if I use a spring form pan – how do I remove the cake?
do I just remove the circular pan and leave the cheese cake on the bottom liner pan?
thank you
dh
Sugar Spun Run says
Hello, Donna! Once your cheesecake is done baking and has cooled, you will run a knife around the inside of the springform pan to loosen the crust from the sides. Then, release the spring. I typically leave the cheesecake on the bottom pan liner, however, others have slid (gently) the cake to a more decorative plate. I hope that you enjoy it! 🙂
A says
Thank you! Made this for a pie for my mom’s birthday and everyone enjoyed it.
Sugar Spun Run says
Thank you so much! I’m glad you enjoyed the graham cracker pie crust. 🙂
Vicki says
I am making mini no bake cheese cake bites in mini muffin cups. Do I need to bake this crust? If so how long?
Sam says
Hi Vicki! It will be fine to not bake the crust. 🙂
Kat says
Do you use unsalted butter?
Sugar Spun Run says
I usually use unsalted butter for the Graham Cracker Crust. Enjoy! 🙂
Jackson says
Thank you for clarification on the graham cracker SHEETS! I was just beginning a Frozen Margarita pie and their recipe was not clear on the 10 graham crackers.
I used your recipe but threw it all in the food processor and pulsed until it was like wet sand. Worked well. Thanks again!
Sugar Spun Run says
Jackson, thank you! I hope that you enjoyed it! 🙂
ELLEN FANCHI NI says
CAN THIS NO COOK OR COOKED GRAHAM CRACKER CRUST BE MADE IN ADVANCE ABOUT 2 TO 3 DAYS BEFORE FILLING? THANKS..
Sugar Spun Run says
Absolutely fine, Ellen! Let me know how it turns out! 🙂