Easy Graham Cracker Crust Recipe

Name: Easy Graham Cracker Crust
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 12 rectangular graham cracker sheets (about 6 ounces), broken into pieces equaling about 1 1/2 cups; 2 tablespoons sugar; 1/8 teaspoon salt; 8 tablespoons (1 stick) unsalted butter, melted; Optional:; 2 teaspoons finely grated lemon or orange zest; 1 teaspoon vanilla extract

In This Recipe

Pies With Graham Cracker Crusts
Ways to Adapt Graham Cracker Crust
Baked or Unbaked Graham Cracker Crust?
More Tips for Easy Graham Cracker Crusts
Graham Cracker Crust for Cheesecake
Can Graham Cracker Crusts Be Frozen for Later?

Do you love pie but stress about the crust? Welcome to a very large club.

Never fear. Homemade pies aren't just for those people who were born with the domestic gene. After making this graham cracker crust, you will be able to start your very own new club called “Look, Ma, I Made a Pie!”

Video: How to Make a Graham Cracker Crust

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Graham Cracker Crust

This graham cracker crust is buttery, crunchy, and a cinch to make. This recipe is your first lesson on Day One of Pie School.

Just crush some graham crackers—you can do that, right? Now, mix them with a little sugar and melted butter, press them into a pie pan, and bake. In the words of the famous Ina Garten, how easy is that?

Lemon Icebox Pie with graham cracker crust — Sally Vargas

Pies With Graham Cracker Crusts

The fillings for pies made with graham crackers are great in summer—how about an ice cream pie? Topped with whipped cream, you look like a genius when you pull one out of the freezer.

Then there are key lime pies, lemon icebox pies (pictured above!), chocolate pudding pies, banana cream pies, Greek yogurt tarts with fresh berries, and let's not forget cheesecakes! So many pies, so little time!

Ways to Adapt Graham Cracker Crust

You can spice up the basic crust in this recipe with a pinch of cinnamon, nutmeg, cardamom, or any other spice that complements the filling. Ditto for orange zest, lemon zest and, of course, let’s not forget vanilla extract.

This recipe can also be adapted to substitute with other dry cookies such as:

Vanilla wafers
Chocolate wafers
Gingersnaps
Biscoff cookies
Oreos

You will need 1 1/2 cups cookie crumbs for one 9-inch pie.

Easy Graham Cracker Pie Crust Recipe — Sally Vargas

Baked or Unbaked Graham Cracker Crust?

This crust will work either way. If you want to use this crust right away, simply press the ingredients into the pie pan and chill it, and then fill it according to your recipe instructions. This is especially useful for pies that don't require baking but, instead, chilling, such as the Lemon Icebox Pie.

However, you can certainly use this crust and bake it before you fill it and bake according to your individual recipe's directions. It will just have an extra toasty flavor!

More Tips for Easy Graham Cracker Crusts

Finely grind the crumbs. This ensures the crust will hold together well when the crumbs are pressed into the pan. If you don't have a food processor, you can enclose the broken graham crackers in a plastic bag and roll over them with a rolling pin.
Nut sure your butter is mixed in? After you mix in the butter, you'll know it's ready when a handful of the crumbs hold together in your hand when you squeeze them.
The secret to an even crust. Spread the crumbs in the pan first, so you can evenly distribute them. Use your fingers to press the crumbs into the sides first and then the bottom.
Press the crumbs really well. Once you have the crumbs evenly distributed around the pan, use a dry measuring cup wrapped in plastic wrap (to prevent it from sticking to the crumbs) and press firmly into the sides and bottom of the pan.

These Pies and Cheesecakes Love Graham Cracker Crusts!

Graham Cracker Crust for Cheesecake

If you're making this graham cracker crust for a cheesecake recipe, we recommend blind baking it first. Not only will it impart a toastier flavor, but the crust will stay together better to hold the cheesecake filling. It also keeps the crust from getting soggy.

If you're pressed for time, though, you can still pour your cheesecake filling directly onto an unbaked graham cracker crust. Just be sure to make sure the sides are high enough to hold the filling.

Can Graham Cracker Crusts Be Frozen for Later?

Sure, you can freeze your graham cracker crust for future use. We recommend baking it first so that it holds its shape better during storage. And it's easier to use for your pies and cheesecakes when the crust is already cooked. Just be sure to cool it completely before freezing.

A frozen graham cracker crust that is well wrapped will keep in the freezer for up to three months. You can also store your crust in the refrigerator for up to three days.

Dessert Recipes for Graham Cracker Lovers

Easy Graham Cracker Crust

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Servings 8 to 12 servings

Yield 1 pie crust

12 rectangular graham cracker sheets (about 6 ounces), broken into pieces equaling about 1 1/2 cups
8 tablespoons (1 stick) unsalted butter, melted
2 tablespoons sugar
1/8 teaspoon salt

Optional:

2 teaspoons finely grated lemon or orange zest
1 teaspoon vanilla extract

Preheat the oven (optional):

If baking the crust, preheat the oven to 350°F. Set a rack in the middle position.
Make the crumbs:

In a food processor, pulse the graham crackers until finely ground. You should have about 1 1/2 cups.

By hand: Enclose the broken graham crackers in a heavy-duty plastic freezer bag. Seal the bag and roll over with a rolling pin to crush the graham crackers until they are fine crumbs.

Sally Vargas

Sally Vargas
Mix the crust:

Add the butter, sugar, salt, and optional orange zest and vanilla (if using) to the food processor. Pulse until combined.

Sally Vargas

Sally Vargas
Press the crust into the pie pan:

Spread the crumbs evenly over the bottom of the pie pan. With your fingers, press it into the sides of the pan all around and then into the bottom of the pan.

Sally Vargas

Cover a dry measuring cup with plastic wrap (to keep it from sticking to the crumbs). Gently re-press the crumbs into the pan to make them even and compact, starting with the sides first. Tamp down the crumbs on the bottom so the crumbs are even and compact.

Sally Vargas
Chill the crust (optional):

If you want to use this immediately and/or are filling it with something that doesn't need baking, such as our Lemon Icebox Pie, you don't have to bake the crust first.

Instead, place the assembled crust in the freezer for 15 minutes to allow the butter to become firm. Remove and fill according to recipe directions.
Bake the crust (optional):

If you want to bake this crust for the toasty flavor it imparts before filling it, put it in the center of the preheated oven for 10 minutes, or until the edges are just slightly browned. Set the pie pan on a rack to cool to room temperature and use it according to your recipe directions.

Nutrition Facts (per serving)
137	Calories
9g	Fat
13g	Carbs
1g	Protein

Nutrition Facts
Servings: 8 to 12
Amount per serving
Calories	137
% Daily Value*
Total Fat 9g	12%
Saturated Fat 5g	25%
Cholesterol 20mg	7%
Sodium 87mg	4%
Total Carbohydrate 13g	5%
Dietary Fiber 0g	2%
Total Sugars 6g
Protein 1g
Vitamin C 0mg	0%
Calcium 13mg	1%
Iron 1mg	3%
Potassium 26mg	1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.