Name: Graham Cracker Pie Crust Recipe
Prep time: 10 min
Cook time: 6 min
Total time: 40 min
Ingredients: 1 1/2 cups graham cracker crumbs (about 150 to 165 grams); 1/4 cup granulated sugar (50 grams); 6 tablespoons unsalted butter (melted, 85 grams)

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This graham cracker pie crust recipe is simple, buttery, and made with just graham cracker crumbs, sugar, and melted butter. It is the kind of crust I like to use for cream pie, key lime pie, lemon cream pie, cheesecake-style pies, and no-bake desserts like my No-Bake Lemon Icebox Pie.

Graham cracker pie crust pressed into a white pie plate with graham crackers and a blue towel nearby.

If you want to start completely from scratch, you can make the crumbs with my Homemade Milled Wheat Sourdough Graham Crackers.

I like having a basic graham cracker crust recipe because it works with so many fillings. You can press it into a pie plate and chill it for a no-bake crust, or bake it for a few minutes to help it set before adding a cream filling.

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Quick Look

Prep Time: 10 minutes
Bake Time: 8 to 10 minutes, optional
Chill Time: 30 minutes, if not baking
Total Time: 10 to 40 minutes, depending on method
Yield: 1 9-inch graham cracker pie crust
Best For: Cream pie, key lime pie, lemon icebox pie, cheesecake, pudding pie, and no-bake desserts

Why You’ll Love This Graham Cracker Crust

This graham cracker crust is made with only three basic ingredients.

It can be used as a baked or no-bake crust.

The crust holds together well when pressed firmly into the pie plate.

It works with many favorite pie recipes, especially cream pie, lemon pie, key lime pie, peanut butter pie, and chilled desserts.

You can make the graham cracker crumbs in a food processor or with a rolling pin.

It tastes better than a pre-made crust and only takes a few minutes to put together.

Close-up of a graham cracker pie crust being shaped with a metal measuring cup.

Equipment You Will Need

9-inch pie plate

Food processor or rolling pin

Mixing bowl

Measuring cups and spoons

Rubber spatula or fork

Flat-bottomed measuring cup or glass

Graham cracker pie crust ingredients arranged on a marble counter, including graham cracker crumbs, sugar, and butter.

Ingredients for Graham Cracker Pie Crust

1 ½ cups graham cracker crumbs, about 150 to 165 grams

¼ cup granulated sugar, 50 grams

6 tablespoons unsalted butter, melted, 85 grams

How to Make Graham Cracker Crumbs

I make my graham cracker crumbs in my Vitamix with the dry container. I break the graham crackers into smaller pieces, add them to the container, and pulse or blend on low just until fine crumbs form. I do not over-blend them because I want fine crumbs, not graham cracker powder.

You can also make graham cracker crumbs in a food processor by pulsing the crackers until fine.

If you do not have a Vitamix or food processor, place the graham crackers in a zip-top bag and crush them with a rolling pin until fine.

Try to avoid leaving large pieces. Fine graham cracker crumbs make a crust that presses together more evenly and slices cleaner.

How to Make Graham Cracker Pie Crust

Graham cracker crumbs and sugar in a white mixing bowl with a fork.

Preheat the oven to 350°F if you plan to bake the crust. Add the graham cracker crumbs and sugar to a mixing bowl. Stir until combined.

Graham cracker crumb mixture stirred with melted butter in a white mixing bowl.

Pour in the melted butter. Mix with a fork or spatula until the crumbs are evenly coated and the mixture looks like damp sand.

Melted butter being mixed into graham cracker crumbs and sugar for a homemade pie crust.

Pour the crumb mixture into a 9-inch pie plate.

Hands pressing graham cracker crumbs into a white pie plate to form a crust.

Press the crumbs firmly into the bottom and up the sides of the pie plate. Use the bottom of a measuring cup or glass to help pack the crust tightly.

For a baked graham cracker crust, bake at 350°F for 8 to 10 minutes. Let the crust cool completely before adding the filling.

For a no-bake graham cracker crust, chill the crust in the refrigerator for at least 30 minutes before adding the filling.

Baked Graham Cracker Crust vs No-Bake Graham Cracker Crust

A baked graham cracker crust is firmer and holds together better once sliced. I like baking the crust for cream pies, key lime pie, lemon cream pie, cheesecake-style pies, and any filling that needs a sturdy base.

A no-bake graham cracker crust is a good option when you do not want to turn on the oven. It works best with chilled fillings that are thick enough to help support the crust.

If I want the cleanest slices, I usually bake the crust and let it cool before adding the filling.

Tips for the Best Graham Cracker Crust

Use fine graham cracker crumbs so the crust holds together well.

Mix the butter in thoroughly so every crumb is lightly coated.

Press the crust firmly into the pie plate. A loose crust will crumble more when sliced.

Do not make the crust too thick in the corners where the bottom meets the sides.

Let a baked crust cool completely before adding a cream filling.

Chill a no-bake crust before filling so the butter has time to firm up.

Use a flat-bottomed cup to press the crumbs evenly into the pie plate.

What Fillings Go Well With Graham Cracker Crust?

Graham cracker crusts work well with many pie recipes and no-bake desserts.

Use this crust for:

Lemon cream pie

Key lime pie

Chocolate cream pie

Banana cream pie

Peanut butter pie

Cheesecake

Pudding pie

Coconut cream pie

Pumpkin cream pie

No-bake cream cheese pies

This is the crust I would use when I want a simple base for No-Bake Lemon Icebox Pie, especially if I am making the graham cracker crumbs from Homemade Milled Wheat Sourdough Graham Crackers.

How to Store Graham Cracker Pie Crust

An unfilled baked graham cracker crust can be covered and stored at room temperature for 1 to 2 days.

Once the crust has filling added, follow the storage directions for the pie recipe you are making. Most cream pies, no-bake pies, and cream cheese pies need to be stored in the refrigerator.

Can You Freeze Graham Cracker Crust?

Yes, graham cracker crust can be frozen.

Press the crust into the pie plate, wrap it well, and freeze before adding the filling. You can freeze it baked or unbaked.

Thaw the crust in the refrigerator before filling. If the crust is unbaked and you want a firmer texture, bake it after thawing and let it cool before adding the filling.

Frequently Asked Questions About Graham Cracker Pie Crust

Can I Make This Graham Cracker Crust Ahead of Time?

Yes, you can make this graham cracker pie crust ahead of time.
For a baked crust, bake it, let it cool completely, then cover and store it at room temperature for 1 to 2 days before filling.
For a no-bake crust, press it into the pie plate, cover it, and refrigerate until you are ready to add the filling.

Can I make graham cracker crust without baking it?

Yes, you can make a no-bake graham cracker crust. Press the crumb mixture firmly into the pie plate and chill it for at least 30 minutes before adding the filling. A baked crust will be sturdier, but a chilled crust works well for many no-bake desserts.

Should I bake a graham cracker crust?

I recommend baking a graham cracker crust when you want it to hold together better. Baking it for 8 to 10 minutes helps the butter and sugar set the crumbs into a firmer crust.

how many graham crackers do I need for 1 ½ cups crumbs?

The amount can vary by brand and cracker size, but you usually need about 10 to 12 full graham cracker sheets to make 1 ½ cups graham cracker crumbs. Measuring the crumbs is more reliable than counting crackers.

Can I use homemade graham crackers?

Yes, homemade graham crackers work well. My Homemade Milled Wheat Sourdough Graham Crackers can be crushed into crumbs and used for this crust.

Why is my graham cracker crust falling apart?

The crust may not have enough butter, the crumbs may be too coarse, or the crust may not have been pressed firmly enough into the pie plate. Make sure the mixture looks like damp sand and holds together when pressed.

Can I use brown sugar instead of granulated sugar?

Yes, brown sugar can be used instead of granulated sugar. It will give the crust a deeper flavor and slightly softer texture.

Can I make this crust for a cheesecake?

Yes, this graham cracker crust works well for cheesecake. Press it into the bottom of the pan and bake it before adding the cheesecake filling if your recipe calls for a baked crust.

Can I use this crust for key lime pie?

Yes, graham cracker crust is a classic choice for key lime pie and lime pie. I recommend baking the crust first so it holds up well under the filling.

Can I use this crust for peanut butter pie?

Yes, this crust works well with peanut butter pie, chocolate cream pie, and other rich cream fillings.

Can I double this recipe?

Yes, you can double the recipe if you need more crust mixture for a deep dish pie plate, a larger pan, or extra-thick crust.

Tried this recipe?

I would love to see it! Tag me on Instagram @idiesfarm and #idiesfarm so I can share your beautiful creation!