Easy Graham Cracker Crust

Golden graham cracker crust in a glass pie dish.

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Level up your desserts with an easy, foolproof graham cracker crust that is crumbly, buttery, and easy to make! Made with 3 ingredients and 15 minutes, it's the perfect cookie base for pies, cheesecakes, and more!

Prep Time 5

Cook Time 10

Total Time 15

Servings 9" pie crust

Author Melissa Williams

Ingredients

1 ½ cups graham cracker crumbs about 12 graham cracker sheets
2 Tablespoons granulated white sugar
6 Tablespoons salted butter melted

Instructions

Preheat the oven to 350°F and set out a 9" pie plate.
If you're starting with full graham cracker sheets, use a food processor or a large zip top bag with a rolling pin to crush into a fine crumb.
1 ½ cups graham cracker crumbs
Pour the graham cracker crumbs and sugar into a large bowl and stir to combine.
2 Tablespoons granulated white sugar
Pour in the melted butter and stir until coarse and sandy.
6 Tablespoons salted butter
Pour the crumbs into the pie plate and use the bottom of a flat glass to gently press it into an even layer onto the bottom and up the sides.
Bake for 10 minutes or until just set.

Notes

If using a small food processor, pulse the crackers in batches.
For larger processors, make the crust directly in there to save dishes.
Don’t press the crust too firmly—too compact and it will be hard.
If using for a no-bake filling, let the crust cool completely before filling.
Store baked, cooled crust at room temp for up to 3 days—wrap tightly in plastic wrap.
Freeze for up to 3 months: wrap in plastic, place in a freezer bag, and thaw at room temp.

Nutrition