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Homemade graham cracker crust recipe pressed into a glass pie dish on a marble counter

Graham Cracker Crust Recipe

The only graham cracker crust recipe you'll ever need — buttery, crisp, and never crumbly. Made with just 3 simple ingredients in 15 minutes, it works perfectly for both baked pies and no-bake cheesecakes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs about 12 full sheets
  • 1/3 cup sugar granulated, or half brown sugar
  • 6 tablespoons salted butter melted

Equipment

  • 1 Food processor or a zip-top bag + rolling pin
  • 1 9-inch pie plate or springform pan
  • 1 Measuring cup for pressing the crust
  • 1 Mixing bowl

Method
 

  1. Preheat your oven to 350°F (175°C) if you plan to bake the crust.
  2. Crush the graham crackers in a food processor until you have fine, sandy crumbs. (Or place them in a zip-top bag and crush with a rolling pin.)
  3. In a bowl, stir the crumbs and sugar together, then pour in the melted butter. Toss with a fork until the mixture looks like wet sand and holds together when squeezed.
  4. Tip the mixture into a 9-inch pie plate or springform pan. Press firmly and evenly across the bottom and up the sides, using the flat bottom of a measuring cup to pack it down.
  5. To bake: Bake for 10 minutes, until fragrant and lightly golden, then cool completely before filling. For no-bake desserts: chill in the fridge for at least 1 hour (or freezer for 20 minutes) before adding your filling.

Notes

• Storage: Keep the prepared crust (baked or unbaked) at room temperature or in the fridge for 1–2 days before filling.
• Freezing: Wrap tightly and freeze baked or unbaked crusts for up to 3 months. Thaw before using.
• No graham crackers? Digestive biscuits, vanilla wafers, or gingersnaps all work as a 1:1 swap.
• Gluten-free: Use gluten-free graham crackers or crumbs.
• Vegan: Use vegan graham crackers and plant-based butter.
• The #1 fix for a crumbly crust: add 1 more tablespoon of melted butter and press it down firmly.