Learn how to make a Graham Cracker Crust from scratch! The homemade version is sweet, buttery, and miles ahead of anything you can buy at the store.

Learn how to make a Graham Cracker Crust from scratch! The homemade version is sweet, buttery, and miles ahead of anything you can buy at the store.
Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. How to Make a Graham Cracker Crust Recipe

Recipe ingredients

Graham cracker crust ingredients.

Ingredient notes

  • Graham crackers: Honey-flavored, cinnamon, or even chocolate graham crackers all work well. If graham crackers aren’t available in your part of the world, you can substitute 1 ½ cups crushed digestive biscuits (9 sheets of graham crackers yields about 1 ½ cups of crumbs).
  • Sugar: Or substitute 2 tablespoons brown sugar.

Step-by-step instructions

  1. Preheat oven to 325 degrees. Prepare a 9-inch by 9-inch baking dish with a foil sling, and spray with non-stick spray. In a food processor, blender, or in a plastic bag with a rolling pin, finely crush graham crackers.
Learn how to make a Graham Cracker Crust from scratch! The homemade version is sweet, buttery, and miles ahead of anything you can buy at the store.
  1. In a medium bowl, add graham cracker crumbs, butter, and sugar and stir to combine.
Learn how to make a Graham Cracker Crust from scratch! The homemade version is sweet, buttery, and miles ahead of anything you can buy at the store.
  1. Pour into prepared baking dish, using the bottom of a measuring cup to press the crust evenly and firmly into the bottom of the dish. Bake for 10 minutes, remove from oven and set aside.
Learn how to make a Graham Cracker Crust from scratch! The homemade version is sweet, buttery, and miles ahead of anything you can buy at the store.

Recipe tips and variations

  • No-bake dessert: Chill the crust (to solidify the melted butter and sugar mixture) for at least 2 hours before filling it.
  • Make ahead: After baking, cool completely and then store covered (or wrapped in plastic) in the refrigerator up to 3 days in advance.
  • Freezer: Freeze the prepared crust up to 3 months in advance. Thaw before using.
  • Square desserts: This crust works great for desserts baked in a 9-inch square pan, too, such as these Cheesecake Bars with strawberry topping.

Strawberry Topping for Cheesecake

A quick berry compote that tastes as fresh as can be, 3-ingredient Strawberry Topping is delicious spooned over cheesecake, ice cream, or a buttery biscuit fresh from the oven.

30 minutes
View Recipe

Desserts with a graham cracker crust

Learn how to make a Graham Cracker Crust from scratch! The homemade version is sweet, buttery, and miles ahead of anything you can buy at the store.

How to Make a Graham Cracker Crust

Learn how to make a Graham Cracker Crust from scratch! The homemade version is sweet, buttery, and miles ahead of anything you can buy at the store.
5 from 1 vote
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 16 servings
Course Dessert
Cuisine American
Calories 165

Ingredients 

  • 9 graham crackers (see note 1)
  • 5 tablespoons butter melted
  • 2 tablespoons granulated sugar (see note 2)

Instructions 

  • Preheat oven to 325 degrees. In a food processor, blender, or in a plastic bag with a rolling pin, finely crush graham crackers (you will have about 1 ½ cups crumbs).
  • In a medium bowl, combine graham cracker crumbs, butter, and sugar. Pour into a 9-inch springform pan. Using the bottom of a measuring cup, press the crust evenly and firmly into the bottom and up the sides of the pan.
  • Bake until golden brown and fragrant, about 15 to 20 minutes. Remove from oven and cool on a rack.

Notes

  1. Graham crackers: Honey-flavored, cinnamon, or even chocolate graham crackers all work well. If graham crackers aren’t available in your part of the world, you can substitute 1 ½ cups crushed digestive biscuits (9 sheets of graham crackers yields about 1 ½ cups of crumbs).
  2. Sugar: Or substitute 2 tablespoons brown sugar or omit sugar from the crust entirely.
  3. No-bake dessert: Chill the crust (to solidify the melted butter and sugar mixture) for at least 2 hours before filling it.
  4. Make ahead: After baking, cool completely and then store covered (or wrapped in plastic) in the refrigerator up to 3 days in advance.
  5. Freezer: Freeze the prepared crust up to 3 months in advance. Thaw before using.
  6. Square desserts: This crust works great for desserts baked in a 9-inch square pan, too.

Nutrition

Serving: 1sliceCalories: 165kcalCarbohydrates: 24gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 48mgSodium: 140mgPotassium: 41mgFiber: 1gSugar: 19gVitamin A: 208IUVitamin C: 1mgCalcium: 21mgIron: 1mg
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Comments

    1. Hi Sherri, yes, possibly. The time it needs to bake may vary depending on the type of pie you are making, so I would recommend following the directions in the recipe. – Meggan