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.
Cheesecake squares topped with strawberry topping on a cooling rack.

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 8 servings
Course Dessert
Cuisine American
Calories 141

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 pie plate. Using the bottom of a measuring cup, press the crust evenly and firmly into the bottom and up the sides of the pie plate.
  • Bake until golden brown and fragrant, 15 to 20 minutes. Remove from oven and cool completely, at least 1 hour.

Recipe Video

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.
  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

Calories: 141kcalCarbohydrates: 15gProtein: 1gFat: 9gSaturated Fat: 5gCholesterol: 19mgSodium: 166mgPotassium: 28mgFiber: 1gSugar: 7gVitamin A: 219IUCalcium: 15mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!
Culinary School Secrets
Pro-level tricks to transform your cooking!

Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

You May Also Like

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

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