Print

Graham Cracker Crust Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This easy homemade graham cracker crust requires just 3 simple ingredients and comes together in minutes. Perfect for cheesecakes, cream pies, and no-bake desserts, this buttery, crispy crust is far superior to store-bought versions.

Ingredients

Scale
  • 1½ cups (150g) graham cracker crumbs (about 9-10 full graham cracker sheets)
  • 5 tablespoons (70g) unsalted butter, melted
  • ¼ cup (50g) granulated sugar
  • Pinch of salt (optional)

Instructions

  1. Prepare Your Graham Cracker Crumbs: Break the graham crackers into pieces and add them to a food processor. Pulse until you have fine, even crumbs with no large chunks remaining. Alternatively, place crackers in a sturdy zip-top bag, seal it, and crush them with a rolling pin until finely ground. You should have about 1½ cups of crumbs when measured.
  2. Combine the Ingredients: Transfer the graham cracker crumbs to a medium mixing bowl. Add the granulated sugar and salt (if using), and stir to combine evenly. Pour the melted butter over the crumb mixture and stir with a fork or spatula until all the crumbs are evenly moistened. The mixture should resemble wet sand and hold together when squeezed in your palm.
  3. Press Into the Pan: Transfer the crumb mixture to your 9-inch pie plate or springform pan. Pour the mixture into the center and spread it evenly across the bottom. Using the bottom of a flat measuring cup or glass, press the crumbs firmly into the bottom and up the sides of the pan, creating an even layer. Make sure to compact it well—a loose crust will crumble when you try to slice your dessert. Pay special attention to where the bottom meets the sides, pressing firmly to prevent gaps.
  4. Choose Your Method:
    • For No-Bake Desserts: Cover the crust and refrigerate for at least 2 hours or freeze for 30 minutes until firm before adding your filling. This helps the butter solidify and the crust hold its shape.
    • For Baked Desserts: Preheat your oven to 350°F (175°C). Prick the bottom of the crust several times with a fork to prevent bubbling. Bake for 8-10 minutes until the crust is lightly golden and fragrant. Remove from the oven and let it cool completely before filling. If you’re making a baked dessert like traditional cheesecake, you can skip pre-baking and bake the crust along with your filling.
  5. Fill and Serve: Once your crust is ready (either chilled or baked and cooled), add your desired filling and proceed with your recipe. Slice with a sharp knife, wiping the blade clean between cuts for neat slices.

Notes

  • Butter Temperature: Make sure your melted butter isn’t too hot, or it can make the mixture too greasy. Let it cool slightly after melting.
  • Thickness: For a thicker crust, use 2 cups of graham cracker crumbs, 6 tablespoons of butter, and ⅓ cup of sugar.
  • Preventing Soggy Crust: For very wet fillings, brush the pre-baked crust with a thin layer of melted white chocolate or brush beaten egg white over the crust and bake for 5 minutes to create a moisture barrier.
  • Even Pressing: The key to a sturdy crust is pressing it firmly and evenly. Don’t be shy—really pack it down!

Nutrition

Find it online: https://focialy.com/graham-cracker-crust-recipe/