Basic Graham Cracker Crust Recipe

By Diana Rattray

Updated 11/24/18

Basic Graham Cracker Pie Crust

The Spruce 

Ratings
(24)
  • Total: 18 mins
  • Prep: 10 mins
  • Cook: 8 mins
  • Yield: 8 servings

A graham cracker pie crust is an easy, delicious option for many pies. It's also far less time consuming and takes less skill than a standard pastry crust. 

Cream pies, frozen pies, cheesecakes, key lime, and icebox pies are all wonderful with graham cracker or cookie crumb crusts. 

This is a simple, basic graham cracker pie crust made with graham cracker crumbs, sugar, and butter. The recipe makes enough to line a deep-dish pie plate or cheesecake. 

For a firm pie shell, bake it for 10 to 12 minutes or chill it thoroughly. 

Ingredients

  • For a Standard 8- or 9-Inch Pie Crust:
  • 1 1/2 cups graham cracker crumbs*
  • 1/3 cup butter (melted)
  • 1/4 cup sugar
  • For a Thicker Crust for Cheesecake or Deep Dish Pie:
  • 2 cups graham cracker crumbs
  • 1/2 cup butter (melted)
  • 1/3 cup sugar

Steps to Make It

  1. Gather the ingredients.

    ingredients
    The Spruce

  2. If the recipe calls for a baked pie shell, heat the oven to 375 F.

  3. In a large bowl combine all ingredients using the smaller amount for a standard 8 or 9-inch pie plate, or the larger amount for a springform pan or large, deep dish pie plate.

    crushed graham cracker
     The Spruce

  4. Mix all the ingredients thoroughly.

    mix ingredients
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  5. Press the crumbs firmly over bottom and up sides of the pie plate.

    form the crust
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  6. For an unbaked pie shell, chill for an hour before filling.

  7. For a baked pie shell, bake it for about 8 to 10 minutes.

  8. Place the pie shell on a rack and cool completely before filling.

Tips

  • To make graham cracker crumbs, put the graham crackers in a plastic food storage bag, seal the bag, and use a rolling pin to crush the crackers until the crumbs are fine. Alternatively, put the crackers in a food processor and pulse until finely ground.
  • It takes about 14 graham crackers (squares) to make 1 cup of fine crumbs.
  • To loosen a chilled crust so it will release from the pie plate easily (and in one piece), heat the bottom and sides of the pie plate with a kitchen towel which has been rinsed in very hot water.

Recipe Variations

  • Pecan Graham Cracker Crust: Reduce the crumbs by 1/4 cup and add 1/4 cup of finely chopped pecans. For a walnut flavored crust, use chopped walnuts.
  • Cinnamon-Spiced Graham Cracker Crust: Add 1/2 teaspoon of ground cinnamon to the crust mixture or about 3/4 teaspoon for a large crust.
  • Peanut Graham Cracker Crust: Replace half of the graham cracker crumbs with chopped dry roasted peanuts. If desired, add 1/4 cup of grated or shaved semisweet chocolate to the peanut and crumb mixture. This makes an excellent crust for a peanut butter pie.
  • Chocolate Graham Cracker Crust: Replace the graham crackers with chocolate graham crackers.
  • For a lighter crust, replace the butter with yogurt or a light margarine.