Graham Cracker Crust

This easy graham cracker crust recipe is made with 3 simple ingredients. Step-by-step photos teach you how to make this delicious pie crust! Use graham crackers or digestive biscuits for a tasty crust!

Everyone needs a good graham cracker crust recipe in their repertoire whether you are making a delicious key lime pie, banana cream pie, or a chocolate lover's dream pie!

Let's get to the recipe.

Ingredients

For this easy pie crust you will need:

• Graham Crackers or Graham Cracker Crumbs. You can use whole graham crackers or buy pre made graham cracker crumbs. I also love using digestive biscuits.
• Granulated Sugar. The sugar sweetens it up just a bit, you don't want it overly sweet since the filling will most likely be sweet enough! Some people like to use brown sugar instead, I have as well but I prefer white sugar. You can swap the amounts interchangeably.
• Salted Butter. I prefer to use salted butter but you can also use unsalted butter if that is all you have on hand. The butter just needs to be melted.

Instructions

In a food processor add the graham crackers and pulse until finely crushed.

You can also add the graham crackers to a large plastic bag and use a rolling pin to hit them to crush them. 

Add the sugar and mix to combine.

Next, add the melted butter and mix until all crumbs are evenly coated.

The crumb mixture should resemble wet sand. 

Press the crumbs into a 9-inch pie pan, I use my finger to start by pressing the crumbs up the sides of the pan then use the bottom of a measuring cup or a glass to help tightly pack the crust into the bottom of the pan. You want to firmly press them into place so they mesh together.

I personally have no problems not greasing the pie dish but if you are worried you could lightly grease it before adding the crumbs.

You want everything tightly packed so they form the "crust" not a falling apart mess!

Depending on what the recipe calls for you may or may not need to bake the crust. If you need a pre-baked crust I suggest baking it at 350F/180C for 5-7 minutes. For a no-bake pie wrap the crust and chill in the fridge for at least 3 hours before the pie filling.

Baking the crust ensures a tighter crust, which is my preference.

Can you double the recipe

You most certainly can double the recipe to make two pie crusts. Just use the 2X button on the recipe card below to easily double the ingredient quantities.

Pies to use this crust

My Cream Cheese Strawberry pie needs a graham cracker crust, it's so delicious! Perfect for summer time!

For a peanut butter creamy treat try my Peanut Butter No-Bake Pie!

My friend Danielle's Banana Coconut Cream Pie would go great in this graham cracker pie crust!

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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