Homemade Graham Cracker Crust
Homemade Graham Cracker Crust is a buttery, slightly sweet crust made from crushed graham crackers, melted butter, and a touch of sugar. Perfect for cheesecakes, pies, and tarts, it adds a rich, crumbly base!
Buttery Graham Cracker Crust
Since I’ve made this graham cracker crust hundreds of times over the years (yup, I’m old – LOL), I decided it was time to add this to the recipe collection. It’s simple to make, buttery, crunchy, and works in so many recipes. Here are a few ways I use it!
- French Silk Pie with Graham Cracker Crust
- Pumpkin Ice Cream Pie
- Pumpkin Pie in Graham Cracker Crust
- Cream Cheese Fruit Tart
- S’mores Cookie Bars
- Plus we use them in our mason jar desserts – Mason Jar Apple Pie and Pumpkin Pie in a Jar
What You’ll Need:
- Graham Crackers – We prefer the regular graham crackers – not the cinnamon ones or low-fat.
- Granulated Sugar
- Unsalted Butter – Salted butter is ok too.
How to make Homemade Graham Cracker Crust:
Step 1
Process graham crackers. Use a food processor to crush the graham crackers into coarse crumbs.
Step 2
Combine ingredients. In a mixing bowl, combine the processed crumbs, melted butter, and granulated sugar.
Step 3
Mix ingredients. Stir the mixture until well combined. It will look crumbly until you flatten it in the pan/jar.
Step 4
Press into plate. Transfer the mixture to a 9-inch pie plate that has been prepped with baking spray. Press the crumbs firmly into the pie plate and up the sides of the dish.
Step 5
Bake crust. Bake the graham cracker crust in a 350-degree oven for 9-10 minutes.
Step 6
Cool. Let crust cool on the countertop. If you need to rush the cooling, you can stick the crust in your refrigerator or freezer.
Recipe FAQs:
If you don’t have a food processor, simply place the crackers in a zip-top bag, seal it, and crush them with a rolling pin.
When making the crust, the graham mixture should resemble damp sand and hold together when pressed.
Yes, you can make the crust in advance. Just cover it tightly with plastic wrap and refrigerate it for up to 2 days, or freeze it for up to a month.
You can add spices like cinnamon or nutmeg, or a tablespoon of cocoa powder for a chocolatey twist.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Homemade Graham Cracker Crust Recipe
Ingredients
- 1 ½ cups graham cracker crumbs from about 1 ¼ sleeves of crackers
- 3 Tablespoons granulated sugar
- 6 Tablespoons unsalted butter – melted
Instructions
- Process graham crackers. Use a food processor to crush the graham crackers into coarse crumbs.
- Combine ingredients. In a mixing bowl, combine the processed crumbs, melted butter, and granulated sugar.
- Mix ingredients. Stir the mixture until well combined.
- Press into plate. Transfer the mixture to a 9-inch pie plate that has been prepped with baking spray. Press the crumbs firmly into the pie plate and up the sides of the dish.
- Bake crust. Bake the graham cracker crust in a 350-degree oven for 9-10 minutes.
- Cool. Let crust cool on the countertop.
Notes
- French Silk Pie with Graham Cracker Crust
- Pumpkin Ice Cream Pie
- Pumpkin Pie in Graham Cracker Crust
- Cream Cheese Fruit Tart
- S’mores Cookie Bars
- Plus we use them in our mason jar desserts – Mason Jar Apple Pie and Pumpkin Pie in a Jar
The graham cracker crust is the real deal! Good stuff!