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Learn how to make a thick, buttery homemade graham cracker crust with only 3 ingredients.

s'mores pie in a glass baking dish with a graham cracker crust and a slice cut out

Today I’m teaching you exactly how to make a sweet, buttery graham cracker crust. One you can use for baked and no-bake pies, bars, and other desserts. I chose this as the topic for today’s lesson because it’s something we all should know how to make. Master a graham cracker crust and the rest is easy as pie.

Graham cracker crusts are simple. There is no reason to buy a pre-made crust from the store that inevitably lacks flavor and to be honest– tastes a little stale. Is it just me? I really don’t like how they taste at all! Homemade graham cracker crust tastes about 1487834x better. I actually did the math. It’s crunchy, buttery, and graham crackery at the same time. And it’s made from only 3 ingredients. Just THREE!

ingredients for graham cracker crust including butter, sugar, and graham crackers

Here is exactly how to make my favorite graham cracker crust.

Start by grinding up your graham crackers. You need 10 graham crackers. 10 full sheet rectangle crackers. (Each full sheet graham cracker has 4 mini rectangles/2 squares with perforated edges.) Why are graham crackers so confusing? You just need 10 full sheets.

10 full sheets = about 1 and 1/2 cups graham cracker crumbs.

You can use honey flavor graham crackers, cinnamon, chocolate, low fat, whatever. I usually just buy whatever brand is on sale and use a flavor I think would pair best with what I’m making. Don’t have graham crackers where you live? Use 1 and 1/2 cups crushed digestive biscuits instead.

graham cracker crumbs in a food processor

You can use a food processor or blender to grind up the graham crackers. Mix the crushed graham crackers with 1/4 cup granulated sugar and 5 Tablespoons of melted butter. I like to use a good amount of butter in my graham cracker crust for flavor. Not only this, butter is the binding agent here. Does your graham cracker crust always fall apart? There probably isn’t enough butter to hold the crumbs together.

What is the purpose of the sugar? As the crust sets (either in the oven for a baked dessert or the refrigerator for a no-bake dessert), the sugar crystals assist the butter in binding the crumbs together. For an extra pop of flavor, try using brown sugar instead of granulated sugar in this graham cracker crust recipe.

2 images of graham cracker crust ingredients in a glass bowl and crust mixture in a glass bowl with a spatula

Mix it all up.

The mixture will be thick, sandy, and coarse.

graham cracker crust mixture in a glass bowl with a spatula

The trick to a really great graham cracker crust is to pack it down. The crust needs to be tight and compact, which is especially important if you’re using this crust for a no-bake pie.

I like to use a flat bottomed small measuring cup to help pack it down and smooth out the surface. This works like a charm and I highly suggest you do it too.

hand using a measuring cup to press graham cracker crust into a round baking pan

You could certainly just use your fingers, but I find the measuring cup is much easier and creates an ultra tight, smooth crust.

Make sure you pack the edges as well.

a measuring cup pressing graham cracker crust into a round baking pan

If you’re making a no-bake pie/dessert: chill this pie crust for at least 2 hours before filling it. Chilling the crust before adding your no-bake filling solidifies the melted butter/sugar mixture, ensuring a compact crust.

If you’re making a baked pie/dessert: pre-bake this crust per your recipe’s directions. I usually pre-bake for 10 minutes at 300°F (149°C) or 7-8 minutes at 350°F (177°C). Then, fill and continue with your recipe’s directions.

s'mores pie in a glass baking dish with a graham cracker crust

Graham cracker crust is the base of so many incredible desserts, so it’s important to have a really really solid recipe for this dessert staple under your belt. And it’s so easy to master. Not to mention, unbelievably good.

Repeat: buttery! thick! crunchy! graham crackery! the best!

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hand using a measuring cup to press graham cracker crust into a round baking pan

Graham Cracker Crust

  • Author: Sally
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 1 9-inch pie crust 1x
  • Category: Pie
  • Method: Baking
  • Cuisine: American

Description

Learn how to make a thick, buttery homemade graham cracker crust with only 3 ingredients.


Ingredients

Scale
  • 1 and 1/2 cups (150g) graham cracker crumbs (about 10 full sheet graham crackers)
  • 5 Tablespoons (72g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar

Instructions

  1. If you’re starting out with full-sheet graham crackers, you can use a food processor or blender to grind them up. Or crush them in a zipped top bag with a rolling pin.
  2. Mix the graham cracker crumbs, melted butter, and granulated sugar together with a rubber spatula in a medium bowl until combined. The mixture will be thick, coarse, and sandy. Press the mixture into the bottom of the dish or pan and slightly up the sides. This crust will fit into a 9 – 10 inch pan. Make sure it is tight and compact. Use the bottom of a flat measuring cup like I do in these photos. It helps! The crust will be thick.
  3. For a baked dessert, pre-bake this crust per your recipe’s directions. I usually pre-bake for 10 minutes at 300°F (149°C) or 7-8 minutes at 350°F (177°C). For a no-bake dessert, chill the crust for 2 hours before using in your recipe.

Notes

  1. Make Ahead & Freezing Instructions: It’s freezer friendly! Freeze the prepared crust in your pan for up to 3 months. Thaw before using in your recipe. For shorter storage, keep the prepared crust in the refrigerator for a few days before using in your recipe.
  2. Variations: Use cinnamon, honey, or chocolate flavor graham crackers depending on your dessert recipe. I usually use honey flavor because it is the most mild. If I’m baking a chocolate treat, I like to switch things up and use the chocolate graham crackers. Try using brown sugar instead of granulated sugar for a hint of molasses flavor.
  3. Don’t have graham crackers where you live? Use 1 and 1/2 cups crushed digestive biscuits instead.

Keywords: graham cracker crust

Reader Questions and Reviews

  1. I plan to make this recipe for my family for Easter dinner. Can I make this graham cracker crust recipe to put in individual baking cups. Also, I want to put on top of the crust cooked chocolate pudding. Do I need to bake the crust or put in the refrigerator for 2 hours.

    1. Hi Cynthia! You can use this recipe for individual crusts like we do with our mini no-bake cheesecakes. It isn’t completely necessary to bake the crust for a no-bake filling, but we recommend baking the crusts for a quick 5 minutes in a 350°F (177°C) oven. The crusts are a little sturdier this way.

  2. My go to graham cracker crust recipe! Stands up to whatever i put in it! Delicious and solid! I pre bake mine! Perfect every time! Easy to cut and holds together well!

  3. Thank you for posting this much needed recipe. Less sugar than the one I misplaced. Each tip was useful. I have use this recipe but subbed crushed rice krispies for pies for a gentleman with celiac.

    1. Hi Jaylia, the same amount of crushed vanilla wafers should work well. Let us know how it goes!

  4. Hi! If I am using this as a traditional cheesecake crust, would I pre-bake this, or just bake with the cheesecake filling in it? Thank you!

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