Graham cracker pie crust in a glass pie pan.

With the upcoming holidays just around the corner, we wanted to share our homemade graham cracker crust recipe . Whether you’re planning to whip up a rich and creamy caramel apple cheesecake, a key lime pie, or maybe a comforting pumpkin pie, a good graham cracker crust is the perfect base for all of your pie or cheese cake adventures. This easy graham cracker crust recipe is made with just 4 simple ingredients. No need for store-bought graham cracker crust from the grocery store when you can make your own graham cracker crust!

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Slice of caramel apple cheesecake being taken out of the entire cheesecake and red apples and blue napkin

graham cracker crust pumpkin chiffon pie with whipped cream with a slice missing

Don’t worry if you’ve never made your own pie crust before; it’s a breeze. The basic graham cracker crust is the perfect place to start for new bakers. And trust me, the result is worth it. Your friends and family will be asking for the recipe next time, and you’ll be armed with the perfect base for some great recipes. And if you don’t have graham crackers, you can use shortbread cookies, vanilla wafers or ginger snaps! We even use animal crackers in some of our crusts!

The great thing about this buttery homemade graham cracker crust , is it makes it so easy to make: chocolate pudding pie, fruit pie, ice cream pie, and so many more desserts! A favorite over at our house is my mom’s Pumpkin Chiffon Pie. For years I would make a traditional pie crust for it, but once I started making graham cracker pie crusts, we have started making it this way now!

Graham cracker crust in a pie dish on a white table

Ingredients to make our graham cracker crust:

Graham Crackers: These serve as the primary base of your crust. Graham crackers have a subtly sweet, slightly nutty flavor and a crumbly texture that, when crushed, forms the foundation of your crust. They provide both structure and flavor to your crust.

Salted Butter: Butter adds richness and a buttery flavor to the crust. The fat in the butter also plays a crucial role in binding the graham cracker crumbs together when it melts during baking. The salted aspect of the butter contributes a hint of saltiness, which balances the sweetness in this graham cracker crust recipe. If you only have unsalted butter, just add a pinch of salt to the crumb mixture.

Dark Brown Sugar: Dark brown sugar is used for its rich molasses flavor and moisture content. It enhances the crust’s flavor, making it deeper and more complex. The moisture in brown sugar helps the crust hold together and contributes to its slightly chewy texture.

White Sugar: White sugar adds sweetness to the crust. It complements the natural sweetness of the graham crackers and balances the flavor profile. The combination of brown and white sugar provides a well-rounded sweetness without being overly sugary.

Ingredients for graham cracker crust recipe: graham crackers, brown sugar, white sugar and a stick of salted butter

These ingredients work together harmoniously to create the perfect graham cracker crust. The graham crackers provide the base, the butter binds everything together while adding richness, and the combination of brown and white sugar adds sweetness and flavor complexity. When combined and baked, these ingredients result in a crust that’s sweet, slightly salty, rich, and crumbly – the ideal foundation for a wide variety of pie fillings.

Instructions for Graham Cracker Crust:

Melt the Butter: Start by melting the stick of salted butter in a microwave-safe bowl or on the stove. Once melted, set it aside and allow it to cool for a few minutes. You want it to be warm but not piping hot.

Prepare the Graham Crackers: Break the 15 graham crackers into smaller pieces and place them in a food processor.

Pulse the Graham Crackers: Pulse the graham crackers in the food processor until they are finely ground. You should have crumbs with a consistency similar to coarse sand.

Add the Sugars: Add the 3 tablespoons of dark brown sugar and 3 tablespoons of white sugar to the food processor with the graham cracker crumbs.

Pulse Again: Pulse the mixture again in the food processor. This step helps evenly distribute the sugars and combines them with the graham cracker crumbs.

Scrape the Sides: Use a spatula to scrape down the sides of the food processor bowl. This ensures that all the ingredients are well mixed and no dry crumbs remain on the sides.

Pulse to Resemble Damp Sand: Continue pulsing the mixture until crumb mixture resembles damp sand. The crumbs should start to clump together slightly when pressed between your fingers. Be careful not to over-process; you don’t want it to turn into a paste.

Transfer to Pie Plate: Pour the graham cracker mixture into a 9-inch pie plate or a pan of your choice.

Press Down with Measuring Cup: Use the bottom of a measuring cup or the back of a spoon to evenly press the crust into the bottom of a pie plate and up the sides of the pan. Be gentle and firm but avoid pressing too hard, as this can make the crust too dense.

Chill or Bake: Depending on your recipe, you can either chill the crust in the refrigerator for at least 30 minutes before adding your pie filling (for no-bake pies) or bake it in a preheated oven at 350°F (175°C) for about 10-12 minutes until lightly golden if your recipe requires a pre-baked crust.

graham crackers in a food processor not yet ground up

graham cracker crust in a food processor

graham cracker crust not pressed yet in a pie pan

No food processor? No problem!

You can still make a graham cracker crumb crust without a food processor. Here’s a simple alternative method using a resealable plastic bag and a rolling pin or heavy pan. Trust us, this works like a charm!

Prepare the Graham Crackers: Start by breaking the 15 whole graham crackers into smaller pieces.

Place Graham Crackers in a Bag: Put the graham cracker pieces into a sturdy resealable plastic bag. Make sure the bag is sealed tightly to prevent crumbs from escaping.

Seal and Crush the Crackers: Using a rolling pin, the bottom of a heavy pan, or another heavy object, gently crush the graham crackers inside the sealed plastic bag. Apply even pressure to the crackers and roll or pound until you achieve fine crumbs.

Transfer Crumbs to a Bowl: Open the bag, and carefully transfer the crushed graham crackers into a medium bowl.

Melt the Butter: Melt the stick of salted butter in a microwave-safe bowl or on the stove. Allow it to cool slightly, so it’s warm but not extremely hot.

Add Sugars and Butter to Crumbs: Add the 3 tablespoons of dark brown sugar and 3 tablespoons of white sugar to the bowl with the graham cracker crumbs. Then, pour the melted butter into the bowl as well.

Mix Thoroughly: Use a fork or a spatula to mix the ingredients together thoroughly. Make sure the graham cracker crumbs are evenly coated with the melted butter and sugar. Again, you are looking for a damp sand look.

Using instructions above, place into pie dish or spring form pan. Bake graham cracker crust or chill per instructions above.

By following these steps for this graham cracker crust recipe without a food processor-you can make a buttery pie from scratch! It might take a bit more effort, but the result will still be a tasty and perfectly textured crust for your favorite pies.

Hand using a rolling pin to pound graham crackers in a plastic bag

Hand using a rolling pin to crush graham crackers in a plastic bag

Graham Cracker crumbs in a bag for a Crust Recipe

Can I make this crust in advance?

Yes! You can make it up to 3 days in advance, if stored in the fridge. If you plan to bake the crust, wait until the day you are going to fill it. Be sure to allow to completely cool, so that the crust stays crisp. The filling should also be cooled.

How long will a graham cracker crust pie last?

Once you have filled your pie crust, the clock will start ticking on how crisp the crust is. You’ll want to eat the homemade graham cracker crust within 4-5 days of making it. Most likely it will not last that long. If you want, you can take a portion of the pie, and seal it and freeze it. Mark the date, and be sure to eat within 3 months. However, the crust will not be as crisp if you freeze to serve later.