Graham Cracker Crust Recipe

4.40 from 96 votes

NEVER buy a store bought pie crust again when you can make this easy 4-ingredient Graham Cracker Crust. Use it for ANY pie recipe - bake or no bake!

Prep Time10

Total Time10

Course: Dessert

Cuisine: American

Servings: crust

Calories: 1448kcal

Cost: $5

1 ½ cups (154g) graham cracker crumbs (from about 9 whole graham crackers/18 squares)
¼ cup (50g) packed brown sugar
½ teaspoon cinnamon optional
Pinch of salt
6 tablespoons (84g) unsalted butter melted

If you’re using whole graham crackers, finely crush them in a food processor or place them in a ziploc bag and roll with a rolling pin.
Stir graham cracker crumbs, brown sugar, cinnamon, and salt together in a large bowl. Add melted butter and stir with a fork.
Press mixture into the bottom and up the sides of a 9” pie plate. Press hard to compact. You can use a glass to press the bottom, but use your fingers to press the sides.
To make a no-bake pie: Chill pie crust for at least one hour before filling. Cover if chilling longer. Make pie as directed.
To make a baked graham crust: Preheat oven to 325°. Bake crust for 10 minutes, until it just starts to brown. Cool completely before filling.
To make a baked pie: Preheat oven to 325°. Bake crust for 10 minutes. Fill with pie filling and bake according to recipe directions.

- Use real butter for best results. Butter substitutes and low fat butter will cause the recipe to be oily.

- When this pie is made for a no bake pie it can be hard to slice the first piece. After that the pieces will come out easy.
- I have changed the amount of butter listed from 7T to 6T because graham cracker structure and size has changed a bit over the years.