How to Make Easy Graham Cracker Crust

Homemade Easy Graham Cracker Crust on a cake stand.

How to Make Easy Graham Cracker Crust

Learn How to Make Easy Graham Cracker Crust! This crust is buttery, tasty, doesn't crumble, and comes out perfectly every single time. It's is perfect for cheesecakes, pies, and tarts.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings 9 - 10 inch crust

Calories 1270kcal

Author Oriana Romero

Equipment

Ingredients

1 1/2 cups (150 g) graham cracker crumbs (about 10 - 12 full sheet graham crackers)
1/3 cup (75 g) unsalted butter, melted
¼ cup (50 g) granulated sugar

For Extra Thick Crust:

2 cups (200 g) of crumbs (about 15-17 full sheet graham crackers)
7 tablespoons (98 g) unsalted butter, melted
1/3 cup (67 g) granulated sugar

Instructions

Grind the graham cracker with a food processor or blender, or crush them in a zipped top bag with a rolling pin.
In a medium mixing bowl, combine graham cracker crumbs, butter, and sugar with a fork until evenly moistened.
Pour the crumbs mixture into the pan and press the crumbs down into the base and up the sides. Tip: Use the bottom of a measuring cup or glass to press down the crumbs evenly. Refrigerate until you make the filling (up to two days).
Bake or refrigerate according to the recipe's instructions.

Notes

8-in pie dish: For an 8-in pie dish, you'll need 1 1/2 cups (150 g) graham cracker crumbs (about 10 - 12 full sheet graham crackers) + 1/3 cup (75 g) of melted butter + 1/4 cup (50 g) of sugar.

9-in pie dish: For a 9-in pie dish, you'll need 170 g graham cracker crumbs (about 12 - 14 full sheet graham crackers) + 84 g of melted butter + 56 g of sugar.

10-in pie dish: For a 10-in pie dish, you'll need 190 g graham cracker crumbs (about 14 - 16 full sheet graham crackers) + 94 g of melted butter + 63 g of sugar.

9x13 Pan: For a 9x13 pan, you'll need 270 g of graham cracker crumbs (about 19 - 20 full sheets) + 1/3 cup (80 g) of melted butter + 1/2 cup (100 g ) of sugar.

STORE: Keep the prepared crust in the refrigerator for up to 2 days before using it in your recipe.

FREEZE: Freeze the prepared crust in your pan for up to 3 months—Thaw before using it in your recipe.

MAKE AHEAD: Prepare 1-2 days ahead of time and store it in the refrigerator until I'm ready to use it.

VARIATIONS:

Try using brown sugar instead of granulated sugar for a hint of molasses flavor.
Use any flavor of graham cracker – regular, cinnamon, chocolate – to switch it up!
Add about a teaspoon of ground cinnamon to the graham cracker crumbs, and it gives a little something extra to the crust!
Don’t you have graham crackers where you live? Use crushed digestive biscuits instead.

If you’re going to make this recipe, please read the whole post content to get lots of tips, tricks, and variations.

★ Did you make this recipe? Don't forget to give it a star rating below!

Please note that nutritional information is a rough estimate and can vary depending on the products used.

Nutrition