A graham cracker crust is easy to make and a great option when you don’t want to make pastry. It’s the perfect crust for a cream pie or no-bake filling, and it can be baked or simply chilled and filled. This version uses about 12 graham crackers, some melted butter, and a bit of sugar. I use a food processor to make the crumbs, but you can use a rolling pin or buy ready-made graham cracker crumbs.
Recipe Variations
- Chocolate: Add 3 tablespoons of unsweetened cocoa and increase the sugar to 1/4 cup.
- Nuts: Add 1/4 to 1/3 cup of finely chopped pecans, walnuts, or hazelnuts.
- Spiced: Add 1/2 teaspoon of cinnamon or use cinnamon graham crackers.
- Coconut: Add 1/4 to 1/3 cup of toasted coconut for tropical flavor.
- Pumpkin Spice: Add 1 teaspoon of pumpkin spice to the crust mixture. Perfect for a pumpkin pie!
How To Use a Graham Cracker Crust
Perfect Graham Cracker Crust
Make the perfect graham cracker pie crust with this easy recipe. Use it for your favorite cream pie or no-bake filling.
- Prep Time: 10 minutes
- Chill Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Desserts
Ingredients
Scale
- 1 1/2 cups (approx. 170 grams) fine graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons melted butter
Instructions
- Combine the crumbs with the sugar until well blended.
- Add the melted butter and mix to form crumbs that will hold together. Add a bit more melted butter if too dry.
- Press the crumbs into a 9-inch or 9 1/2-inch pie dish.
For a Baked Crust:
- Chill the crust for 15 minutes while the oven preheats to 350 F.
- Bake the chilled crust for 10 minutes.
For a No-Bake Crust:
- Chill the pie for 2 hours before filling.
