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

Graham Cracker Pie Crust Recipe

This graham cracker pie crust recipe is made with graham cracker crumbs, sugar, and melted butter for an easy crust that works well with cream pie, key lime pie, lemon pie, cheesecake, and no-bake desserts.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 40 minutes
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups graham cracker crumbs about 150 to 165 grams
  • ¼ cup granulated sugar 50 grams
  • 6 tablespoons unsalted butter melted, 85 grams

Method
 

  1. Preheat the oven to 350°F if baking the crust.
  2. Add the graham cracker crumbs and sugar to a mixing bowl.
  3. Stir to combine.
  4. Pour in the melted butter.
  5. Mix until the crumbs are evenly coated and look like damp sand.
  6. Pour the crumb mixture into a 9-inch pie plate.
  7. Press the crumbs firmly into the bottom and up the sides of the pie plate.
  8. Use the bottom of a measuring cup or glass to pack the crust evenly.
  9. For a baked crust, bake at 350°F for 8 to 10 minutes.
  10. Let the crust cool completely before adding the filling.
  11. For a no-bake crust, chill for at least 30 minutes before filling.

Notes

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.