This easy 3-ingredient graham cracker crust recipe unlocks the secrets of a thick, buttery graham cracker pie crust so good that you’ll never go back to a store-bought graham cracker crust. Baked or no-bake, it’s the perfect base for all your favorite fillings, from a creamy cheesecake, and refreshing key lime pie, to a decadent chocolate cream pie! Plus, I give you the secrets of how to make a 9X13 graham cracker crust!
You may be wondering: “Why would I make a graham cracker crust when I can just buy one premade?”
You are not wrong. It is much easier to just buy a graham cracker crust. But a homemade graham cracker crust tastes better, has a better consistency, color, and texture, and you know exactly what it is made from!
Not to mention, you can only buy a round premade graham cracker crust in two sizes, regular 9″ and mini size. And there are so many other desserts where you could use a graham cracker crust that needs more versatility than what you can get from a premade store bought crust.
Plus it is incredibly easy to make, only takes a few minutes, and the effort is completely worth the results!
When to use a Graham Cracker Crust
Traditionally graham cracker crusts are used for key lime pie, baked cheesecakes, and no bake cheesecakes like a Philadelphia no bake cheesecake, or a sour cherry cheesecake. But you can also use it for pies, bar desserts, and more.
Most pie and custard desserts use a standard pastry pie crust like a shortcrust pastry or a shortening flaky pie crust. But sometimes it is fun to switch things up from time to time and try using a graham cracker pie crust with a fun pie or custard filling.
🍋 Ingredients
Graham Crackers: approximately 10-12 rectangular crackers. I prefer to use Honeymaid graham crackers because I found generic brand flavors are not as flavorful and tend to be a little softer. The Honey Maid graham crackers are crisper with a richer flavor which leads to a better crust.
Granulated Sugar: to sweeten the crust. You can also use brown sugar to give a nuttier flavor and the moisture of brown sugar solidifies the crust harder. If you want a lighter crust use white sugar. If you want a denser crust use brown sugar.
Salted Butter: This helps the cracker crumbs to stick together to form the crust and adds that layer of buttery flavor that brings the entire crust together. I prefer salted butter because the slight hint of salt enhances the flavor and prevents it from becoming overly sweet.
How To Make Graham Cracker Crumbs
The very first thing you have to do is turn your graham crackers into graham cracker crumbs. This is very easy to do. Even though for my ADHD brain, this is the part I like the least. Go Figure.
The fastest way to make graham cracker crumbs is to pulse them in a food processor or blender until they become a fine crumb texture.
If you don’t have a food processor or blender, you can put the crackers into a sealed plastic bag. Then pound and crush the crackers into a crumb texture using a kitchen mallet, hammer, or rolling pin.
🍘How to Make a Graham Cracker Crust
Melt the Butter: Melt your butter in a microwave-safe glass dish. This usually only takes 35-45 seconds in a standard microwave. Watch it closely so it doesn’t splatter and overflow in the microwave. You might have to stir at 30 seconds and then put it back in for another 10-15 seconds.
Mix the Crust: In a large mixing bowl, combine the crushed graham cracker crumbs, sugar, and melted butter. Mix well with a fork until all the crumbs are equally saturated. The graham cracker mixture will be thick, sandy, and coarse, and will have little clumps about the size of a tic tac.
Form in the pan: Dump the graham cracker mixture into a pie plate or 9″ springform pan. Spread it evenly across the bottom of the pan and 1 1/2 to 2 inches up the sides.
Pack it down: Lightly pack the graham crackers down to make the crust stick to itself. Gently use your hand or the back of a wooden spoon and gently press just enough to compress the loose cracker crumbs to stick to each other.
👩🏻🍳 Tips from the Chef
Do Not Over Blend: When making the graham cracker crumbs, be careful not to blend or pulse too long or it will turn into a powdery mess and you won’t have that crispy crumbly texture of a perfect graham cracker crust.
Don’t pack too tightly: The crust should be firm enough to prevent it from crumbling apart, yet not so compressed that it turns into a hard, dense layer when chilled or baked. Aim to pack it just enough so that it holds its shape and is no longer crumbly.
Crumbly is OK: Initially, the mixture may seem too crumbly when you begin pressing it into the pan, but as you apply pressure, it will start to stick together.
Melting the Butter: To melt the butter safely, microwave it for 30 seconds initially. Stir and continue heating in 10-second increments (stirring after each time) until completely melted. This prevents splattering and overflow in your microwave.
No Bake Graham Cracker Crust
The secret to a no bake graham cracker pie crust is allowing it time to chill and solidify before it is filled with a filling. As the butter chills, it solidifies and bonds the crumbly texture together into a beautiful buttery crispy crust.
Chill the crust in the fridge or freezer for a minimum of 10 minutes. But often I prefer to let it chill for around 30 minutes if possible. I usually put it into the fridge while I make my filling.
Baked Graham Cracker Crust
Do you need to bake a graham cracker pie crust? Since Graham crackers are already baked, pre-baking isn’t mandatory. If your filling needs oven time, the crust will join the party too, like with a baked cheesecake. Check the pie or cheesecake recipe you’re using for crust baking and cooling instructions.
However, some folks love a pre-baked crust for its extra crispness and deeper flavor. If that’s you, bake it at 350°F for about 10 minutes, keeping an eye on it to avoid browning too much. Allow it to completely cool before adding a filling.
Graham Cracker Crust for 9X13 Pan
This graham cracker crust recipe is perfect for a 8X8 brownie pan, a 9 inch pie dish, and a 9 inch springform pan.
But if you’ve got your sights set on a 9×13 inch masterpiece for a potluck gathering, just make about 1.5x the recipe and you’ll be good to go!
For all my math people, the math doesn’t come out exact. To make it easy, I’ve made the alterations for you. It’s not exactly 1.5x, but fairly close and these portions work perfectly every time I make it for a 9X13 pan.
- 2 cups graham cracker crumbs
- 1/2 cup butter
- 1/4 cup sugar
Did you try this recipe?
Leave a 5 ⭐️ rating below and share it on Instagram, Facebook & Pinterest!
Graham Cracker Pie Crust
Easy thick, buttery homemade graham cracker crust with only 3 ingredients in just 10 minutes! Excellent graham cracker pie crust for all your favorite no bake desserts and cheesecakes!
Ingredients
- 1 1/2 Cups Graham Cracker Crumbs (approximately 10-12 rectangular cracker sheets)
- 7 Tablespoons melted salted butter
- 3 Tablespoons granulated sugar
Instructions
Plan Ahead
- If you are starting with whole graham crackers, you can turn them into fine crumbs using a food processor or blender. Pulse for a few seconds until you achieve a fine crumb. If you prefer, you can also put them in a ziplock bag and crush them into fine crumbs using a rolling pin and some elbow grease.
- Melt the butter in a small saucepan over low heat on the stove. Alternatively, you can melt it in the microwave: place the butter in a microwave-safe cup and heat for 30 seconds. Remove, stir, and if not completely melted, return it to the microwave. Continue to heat in 5-second intervals until the butter is fully melted.
Make The Pie Crust
- Combine graham cracker crumbs with the sugar and melted butter into a medium mixing bowl. Stir until all the crumbs are wet and the butter is evenly mixed through the graham cracker mixture. You should have a course, sandy mixture with sugar crystal-sized granules.
- Pour the graham cracker mixture into an ungreased pie plate, or 9" springform pan.
- Spread it evenly across the bottom of the pan and 1 1/2 to 2 inches up the sides.
- Lightly pack the graham crackers down to make the crust stick to itself. Gently use your hand or the back of a wooden spoon and gently press just enough to compress the loose cracker crumbs to stick to each other.
- For a no bake graham cracker crust chill in the fridge or freezer for a minimum of 10 minutes.
- For a baked graham cracker crust, bake at 350 degrees F for 10 minutes. Allow to cool completely before filling.
Notes
Graham Cracker Crust for 9X13 Pan
This graham cracker crust recipe is perfect for a 8X8 brownie pan, a 9 inch pie dish, and a 9 inch springform pan. But if you’ve got your sights set on a 9×13 inch masterpiece for a potluck gathering, just make about 1.5x the recipe and you’ll be good to go!
I’ve made the alterations for you. It’s not exactly 1.5x, but fairly close and these portions work perfectly every time I make it for a 9X13 pan.
- 2 cups graham cracker crumbs
- 1/2 cup butter
- 1/4 cup sugar
Make Ahead & Freezing Instructions:
This crust is freezer-friendly! You can freeze the prepared crust in your pan for up to three months. Simply thaw it before using in your recipe. If you need to store it for a shorter period, keep the prepared crust in the refrigerator for up to three days before use.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
LE TAUCI Ceramic Pie Pans for Baking, 9 Inches Pie Plate for Apple Pie, Round Baking Dish, 36 Ounce Fluted Dish Pie Pan, Set of 2, White -
Ninja BN601 Professional Plus Food Processor, 1000 Peak Watts, 4 Functions for Chopping, Slicing, Purees & Dough with 9-Cup Processor Bowl, 3 Blades, Food Chute & Pusher, Silver
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 117Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 101mgCarbohydrates: 11gFiber: 0gSugar: 6gProtein: 1g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Busy Creating Memories attempts to provide accurate nutritional information, these figures are only estimates.