Learn how to make the absolute best graham cracker crust and you’ll never want to buy a pre-made crust ever again. This is the ONLY recipe you will ever need; it’s thick, buttery, doesn’t crumble, and comes out perfectly every single time, plus you can use it for no-bake pies or in recipes where the crust needs to be baked. Perfect for cheesecakes, pies and tarts, bars, and anything else that requires a graham cracker crust.
Pie crust can intimidate even the most experienced bakers, but armed with a little knowledge and confidence, anyone can master it! I’ve nailed favorite recipes for an all-butter pie crust and a butter/shortening crust (with vodka as the secret ingredient!), and while graham cracker crust is so insanely easy to make, many people still reach for the pre-made, store-bought ones. No more!
Why make a graham cracker crust?
They are EASY! With only a few ingredients and a few stirs of a fork, your crust is ready to go.
Taste is infinitely better than a store-bought graham cracker crust. You can’t even compare homemade to store-bought.
Perfect for no-bake recipes, especially in the summer when you want to avoid turning on the oven.
What Makes This Graham Cracker Crust the Best?
I know, graham cracker crusts seem so elementary, but if you’ve ever lifted a slice of pie out of the pan and had the crust break and crumble all over the plate (mortifying if you’re serving to company and just plain annoying otherwise!), then you KNOW how important a good crust is! Let’s discuss…
Perfectly Moist – I’ve had the (dis)pleasure of making graham cracker crusts that both crumble as described above, and that leak liquid because there is too much butter. This recipe strikes the perfect balance to create a crust that holds together beautifully and never crumbles.
Flavor! It might not seem important in something like a graham cracker crust, but honestly? I could eat this crust ON ITS OWN. Using brown sugar takes it from a basic graham crust to something truly delicious on its own.
Clean Slices Every Time – Quite possibly the most important aspect of any crust recipe. You want super clean slices every single time. Get that crust packed in nice and tight (follow the instructions in the recipe!) and you’ll have perfect pieces of pie from now until infinity.
Only Four Ingredients Needed!
This crust comes together incredibly quickly thanks to needing only four ingredients and a super simple mixing process.
Graham Cracker Crumbs – You can use whole graham crackers and crush them up or buy a box of ready-made graham cracker crumbs. If crushed them yourself, you could use a food processor and pulse until you get fine crumbs, or put the graham crackers in a zip-top bag and crush them with a mallet, can, or anything relatively heavy.
Sugar – We use light brown sugar to keep the crust moist and give it a little more of a browned-butter/toffee flavor.
Butter – This is a smidge more than is used in most crust recipes, but it really helps to bind the crust together and keep it from crumbling apart when it’s sliced. (Want to ratchet this crust up a notch? Use browned butter!)
Salt – It balances out all of the flavors.
Mix these four ingredients together for the most amazing crust you ever will meet.
Making graham cracker crust from scratch
This is very basic, but let’s walk through the steps together!
Start with Graham Cracker Crumbs – If you haven’t purchased pre-made crumbs, then grab your graham crackers and crush them up into fine crumbs, measure out 2 cups, and place them in a medium bowl. You can crush them using a food processor (this will give you the finest, most even crumbs) or place them in a resealable zip-top bag and crush them with a rolling pin or mallet. Quick Tip! 14 graham crackers (the full sheets) will yield about 2 cups of crumbs.
Add the Brown Sugar and Salt – Stir together the graham cracker crumbs with the brown sugar and salt, making sure that there are no lumps of brown sugar left in the bowl.
Stir in the Melted Butter – Drizzle the melted butter over the graham cracker mixture and use a fork to mix everything together, ensuring that it is evenly moistened. Attempt to not eat the entire bowl right now (important step).
Press and Pack the Crust Into a Pan – This is VITAL! Years ago, I heard about the tip to press a graham cracker (or Oreo) crust into the pan using the bottom and sides of a measuring cup and it is a total game-changer. Getting that crust packed in nice and tight means that it holds together beautifully when sliced instead of crumbling all over the place. Seriously, take the extra few minutes to do it! You can use anything – dry measuring cups, a liquid measuring cup, a regular old drinking glass – anything that has a round bottom will do!
There aren’t many ingredients in this pie crust, but below are suggestions for substitutions, should you need to make them:
Graham Crackers – You can use any flavor or variety of graham cracker you like, or you can also use crushed digestive biscuits, gingersnaps, vanilla wafers, or cornflakes. Whichever of these you use, just be sure to crush as finely as possible and measure out 2 cups of crumbs.
Brown Sugar – You can substitute regular granulated sugar, coconut sugar, or muscovado.
Butter – You can substitute vegan alternatives or coconut oil.
No-Bake vs Baking
The beauty of this pie crust recipe is that it can be used in both types of recipes! Whether your recipe calls for simply assembling the crust and pie and chilling, or for baking the crust, these are my recommendations:
No-Bake Recipes: If the crust and pie will not be baked, prepare the pie crust as directed, then place the pan in the freezer for at least 15 minutes before filling it.
Baked Recipes: If the graham cracker crust needs to be pre-baked, bake at 350 degrees for 10 minutes, then proceed with the recipe as written.
Make-ahead and freezing instructions
To Make Ahead: You can prepare the graham cracker crust up to 2 days in advance of filling it. Simply cover it with plastic wrap and refrigerate it until ready to fill.
To Freeze: Prepare the crust as instructed, then wrap the pie plate in plastic wrap and then in a layer of aluminum foil. Freeze for up to 3 months; thaw in the refrigerator overnight before using.
Make these pies using the graham cracker crust recipe:
Now that you’re armed with the best (and easiest!) graham cracker crust recipe, start adding these pies to your must-make list!
Graham cracker crust is the base of so many amazing desserts – cheesecakes, pies, bars, and more! Which makes it all the more important to have a tried-and-true, reliable recipe that you can use time and again. This thick, buttery, and DELICIOUS crust can be used for both no-bake and baked desserts; be sure to save it to your recipe arsenal today!
If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe! ❤️️
An easy graham cracker crust that you can make from scratch with only a few ingredients. Can be used for both baked AND no bake recipes!
Ingredients:
2
cups
graham cracker crumbs
(approximately 14 full graham crackers)
⅓
cup
light brown sugar
½
cup
unsalted butter
(melted)
Pinch
salt
Directions:
In a medium bowl, stir together the graham cracker crumbs, brown sugar, and salt, ensuring no lumps of brown sugar remain.
Drizzle the melted butter over the graham cracker mixture and toss to combine with a fork, ensuring that the mixture is evenly moistened.
Press the crust mixture evenly into the bottom and up the sides of a 9-inch pie plate, 9-inch or 10-inch springform pan and pack tightly using the back of a measuring cup.
If using in a no-bake recipe, place the pan in the freezer for at least 15 minutes while you prepare the filling and proceed with the recipe.
If the graham cracker crust needs to be pre-baked, bake at 350 degrees for 10 minutes, then proceed with the recipe as written.
Graham Crackers: You can use any flavor or variety of graham cracker you like (and you can buy a box of graham cracker crumbs!), or you can also use crushed digestive biscuits, gingersnaps, vanilla wafers, or cornflakes. Whichever of these you use, just be sure to crush as finely as possible and measure out 2 cups of crumbs.
Brown Sugar: You can substitute regular granulated sugar, coconut sugar, or muscovado.
Butter: You can substitute vegan alternatives or coconut oil. For an extra oomph of flavor, go the extra step of making browned butter instead of simply melting the butter.
No-Bake Recipes: If the crust and pie will not be baked, prepare the pie crust as directed, then place the pan in the freezer for at least 15 minutes before filling it.
Baked Recipes: If the graham cracker crust needs to be pre-baked, bake at 350 degrees for 10 minutes, then proceed with the recipe as written.
To Make Ahead: You can prepare the graham cracker crust up to 2 days in advance of filling it. Simply cover it with plastic wrap and refrigerate it until ready to fill.
To Freeze: Prepare the crust as instructed, then wrap the pie plate in plastic wrap and then in a layer of aluminum foil. Freeze for up to 3 months; thaw in the refrigerator overnight before using.
My graham cracker crust is hard to slice through – I usually use if for a key lime or lemon pie which I keep in the fridge. When it comes to slicing, I have to “dig” it out. Any suggestions?
At 1 time I used a measuring cup to pack the crumbs into the pie pan. If you want to try a real game changer try using another pie pan instead of a measuring cup. It is much easier & quicker & the crust is perfectly even as well.
I’m going to try this, Michelle. Years ago, I always made my own graham cracker crusts, but I don’t remember ever using brown sugar, and I can imagine that really does make a key difference!
But am I the only one who has a hard time finding graham cracker crumbs on the grocery shelves now? It used to be in every, but a year or so ago, when I really needed it, I had a very hard time finding it. EventuallyI did, but I may even have had to order it online.
I’ve also crushed my own crumbs, but it’s hard to get them uniform, and at this point, I really do not have space for a food processor. Maybe the pulse setting on the blender would work?
This is the most amazing, by far, graham cracker crust I’ve ever made or eaten. The secret- I believe- is browning the butter! When pressed into an 8” fairly deep pie pan, this made a beautiful thick crust- perfect for my Key Lime Pie!
What am I doing wrong? I firmly press into the pan so it won’t crumble apart when serving. I prebake but it ALWAYS comes out hard as a rock and nearly impossible to cut through. I follow directions to a T. GAHSOFRUSTRATING!
I went through a couple dozen recipes before I found yours — and originally I was only looking for a baking time! But I liked all of what you had to say so I am going to try your recipe this coming week and I WILL led you know how things turn out. Interestingly enough I will be using a springform pan so that will add another dimension to things.
The recipe is good but I used the crust in cupcakes, for a strawberry cheesecake spin using cake and filling etc. The crust for my particular application was way too toffee flavor forward and over powered all of the strawberry flavor. Would be good maybe for a regular cheesecake or something.
The first time I made this it turned out fine. The second time, the crust wouldn’t stay together, and I had packed it tight. Why do you suppose this happened?
One of my secrets for cheesecake is to use crushed gingersnaps instead of graham cracker crumbs in the crust. I’ll have to try that swap in your recipe!
I would think that using honey grahams rather than plain graham crackers would also add a nice touch to the flavor of this crust. Or even cinnamon grahams depending upon what you’re filling your graham cracker crust with. Which graham crackers would you recommend or use? The brown sugar rather than granulated is a great idea. Next time I need a graham cracker crust I’ll give this one a try.
Hi Michelle, I always use honey grahams, since that’s what I always have in the house, delicious! :) I used to adore cinnamon graham crackers with peanut butter :) For all-purpose uses, I go with the honey grahams, but could definitely use cinnamon depending on what you’re making!
I have never thought to swap out regular sugar for brown sugar…cannot wait to try that! Have you ever made it with gluten free grahams? Honestly, that would be so amazing because a quick and easy, and delicious, gf dessert would be fantastic! I will give it a go soon and let you know how it turns out :-)
I hate having graham crackers crusts crumble on me, so I’ve got to try your idea of using brown sugar! I know it’s pretty obvious when the salt should be incorporated, but it’s not mentioned in the recipe or in the post above… (I usually just use salted butter.)
ITs a little irrigating that you dont list how much of graham crackers then how much brown sugar and then how much butter etc on each “how to section!!:
welcome to brown eyed baker!
Hello and welcome! I'm Michelle and I believe anyone can learn to confidently make recipes worthy of celebration.
My graham cracker crust is hard to slice through – I usually use if for a key lime or lemon pie which I keep in the fridge. When it comes to slicing, I have to “dig” it out. Any suggestions?
At 1 time I used a measuring cup to pack the crumbs into the pie pan. If you want to try a real game changer try using another pie pan instead of a measuring cup. It is much easier & quicker & the crust is perfectly even as well.
Great idea! Thank you for sharing.
I’m going to try this, Michelle. Years ago, I always made my own graham cracker crusts, but I don’t remember ever using brown sugar, and I can imagine that really does make a key difference!
But am I the only one who has a hard time finding graham cracker crumbs on the grocery shelves now? It used to be in every, but a year or so ago, when I really needed it, I had a very hard time finding it. EventuallyI did, but I may even have had to order it online.
I’ve also crushed my own crumbs, but it’s hard to get them uniform, and at this point, I really do not have space for a food processor. Maybe the pulse setting on the blender would work?
Thank you.
This is the most amazing, by far, graham cracker crust I’ve ever made or eaten. The secret- I believe- is browning the butter! When pressed into an 8” fairly deep pie pan, this made a beautiful thick crust- perfect for my Key Lime Pie!
What am I doing wrong? I firmly press into the pan so it won’t crumble apart when serving. I prebake but it ALWAYS comes out hard as a rock and nearly impossible to cut through. I follow directions to a T. GAHSOFRUSTRATING!
If you add a teaspoon of cinnamon to the crumbs, you’ll be amazed at how much better it tastes!
I went through a couple dozen recipes before I found yours — and originally I was only looking for a baking time! But I liked all of what you had to say so I am going to try your recipe this coming week and I WILL led you know how things turn out. Interestingly enough I will be using a springform pan so that will add another dimension to things.
Thanks for all the interesting info.
The recipe is good but I used the crust in cupcakes, for a strawberry cheesecake spin using cake and filling etc. The crust for my particular application was way too toffee flavor forward and over powered all of the strawberry flavor. Would be good maybe for a regular cheesecake or something.
The first time I made this it turned out fine. The second time, the crust wouldn’t stay together, and I had packed it tight. Why do you suppose this happened?
How does it work with GF graham crackers?
Hi Ruthie, I haven’t tested it, but I imagine it would work just fine.
This recipe is delicious!
One of my secrets for cheesecake is to use crushed gingersnaps instead of graham cracker crumbs in the crust. I’ll have to try that swap in your recipe!
Yes, that would totally work, too!
I would think that using honey grahams rather than plain graham crackers would also add a nice touch to the flavor of this crust. Or even cinnamon grahams depending upon what you’re filling your graham cracker crust with. Which graham crackers would you recommend or use? The brown sugar rather than granulated is a great idea. Next time I need a graham cracker crust I’ll give this one a try.
Hi Michelle, I always use honey grahams, since that’s what I always have in the house, delicious! :) I used to adore cinnamon graham crackers with peanut butter :) For all-purpose uses, I go with the honey grahams, but could definitely use cinnamon depending on what you’re making!
Thank you so much for this recipe. It could be a game-changer, as I too am sick of crumbling crusts!
You’re welcome! Hope you love it as much as I do :)
I have never thought to swap out regular sugar for brown sugar…cannot wait to try that! Have you ever made it with gluten free grahams? Honestly, that would be so amazing because a quick and easy, and delicious, gf dessert would be fantastic! I will give it a go soon and let you know how it turns out :-)
Hi Marty, I’ve never tried it with gluten free graham crackers, but I have confidence it would work! If you try it, come back and let us know!
Your recipe lists salt as an ingredient, but the directions don’t indicate when to add it
Salt is listed in the first step of the directions.
Hi Jen, Thanks for the catch, I’ve fixed it!
I hate having graham crackers crusts crumble on me, so I’ve got to try your idea of using brown sugar! I know it’s pretty obvious when the salt should be incorporated, but it’s not mentioned in the recipe or in the post above… (I usually just use salted butter.)
Hi Jenny, Thanks for the catch, I fixed that above! Enjoy the crust :)
I love graham crackers crust! It’s so easy and quick – perfect for quickly making no bake pies. Looks gorgeous!
Thank you, Natalie! Hope you enjoy!
ITs a little irrigating that you dont list how much of graham crackers then how much brown sugar and then how much butter etc on each “how to section!!: