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
Recipe 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
- 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.
- In a medium bowl, add graham cracker crumbs, butter, and sugar and stir to combine.
- 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.
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.
View Recipe
Desserts with a graham cracker crust
Fruit Dessert Recipes
Key Lime Pie
Pie and Tart Recipes
Chocolate Cream Pie
Fruit Dessert Recipes
No Bake Lemon Cheesecake
Cookie and Bar Recipes
Cheesecake Bars
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.
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
- 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 or omit sugar from the crust entirely.
- 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.
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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Do you bake ahead if using for a pie filling that needs to be baked?
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
Crazy how easy this is to make and turns out so much better than the store bought stuff! Yum