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Easy Homemade Graham Cracker Crust Recipe

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You won’t believe how easy it is to make this Homemade Graham Cracker Pie Crust Recipe in your own kitchen! With just 3 simple ingredients and a minimum amount of time, you’ll have the perfect base for all your favorite pies and delicious desserts.

Overhead of a graham cracker crust in a white pie plate.

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A basic graham cracker crust recipe is something every home cook should have in their repertoire. With just 3 ingredients and the simplest of methods, learning how to make this perfect graham cracker crust recipe is as easy as pie. 

I love this homemade crust as the base for all sorts of decadent desserts from lemon bars to mini cheesecake bites and even apple pie around the holidays.

This quick graham cracker crust is buttery and flavorful and so much faster and easier than making a traditional pie crust that you have to roll out.

Why You’ll Love This Easy Graham Cracker Crust Recipe

  • It’s an easy recipe and quicker than traditional rolled pie crust.
  • So versatile. From lemon bars to cheesecake bars, key lime pie, and even holiday pies like my Dutch Apple Pie and Libby’s Pumpkin Pie–a graham cracker crust can work for numerous desserts!
  • Just three ingredients so you know exactly what’s in it.
  • The taste is so much better than store-bought crusts, and it holds a lot more fillings!


Overhead image of ingredients.

Here’s everything you need for a buttery graham cracker crust.

  • Graham Cracker Sheets – I like to use the Honey Maid brand of graham crackers. They have the best flavor and crispness.
  • Unsalted Butter – Melted. This binds the crust and gives the crust that buttery, homemade flavor.
  • Granulated Sugar– For binding the crumbs together.
  • A Pinch Of Salt– I don’t count this as an ingredient and you can omit this if you’d like.

How To Make Graham Cracker Crust

Full ingredient amounts are listed on the recipe card at the bottom of the post. This recipe works best for an 8-inch, 9-inch, or 10-inch pie pan.

Step 1

Preheat the oven to 350º and lightly spray a 9-inch or 10-inch pie plate with cooking spray.

Step 2

Graham cracker crumbs in a hand.

In the bowl of a food processor, add the whole graham crackers and sugar and process until ground fine.

Tip: If you don’t have a food processor, place the crackers in a resealable bag and use a rolling pin to finely crush the crackers. Place the crumbs into a bowl and stir in the rest of the ingredients.

Step 3

Overhead image of graham cracker crumbs and melted butter on top.

Add the melted butter and pulse until the mixture is evenly moistened and clumps together when squeezed.

Graham cracker crumbs clumping in a hand.

Step 4:

Graham cracker crumbs in a pie plate.

Pour the graham cracker mixture into the pie pan and press into a compact and even layer. Use a flat bottomed glass or measuring cup to help tamp down the crust.

A measuring cup in a pie plate with graham crackers.

Press the graham crackers up the side of the pie plate as well, packing the crumb crust together as tightly and evenly as possible. Make sure the bottom edge (where the sides and bottom meet) is packed tightly and not too thin.

Step 6

Bake your homemade graham cracker crust in a preheated 350 degrees F oven. Bake for 10-15 minutes for pies with no bake fillings or 10-12 minutes for pies with baked fillings.

Overhead photo of a baked graham cracker crust.

Step 7:

Allow the crust to cool before filling. It can be slightly warm, but not hot. Fill with your desired filling and chill or bake per the recipe instructions. Allow the pie to cool completely before slicing!

HINT: See the “Variations” section below for recipe amounts to accommodate various size pans and a no-bake option!


  • You can use shortbread cookies or gingersnaps in place of the graham crackers: You’ll need 6 1/2 ounces or 1 1/2 cups (packed) cookie crumbs.
  • Gluten-free swap: Use gluten-free graham crackers for a gluten-free graham cracker crust.
  • Dairy-Free swap: Use a dairy-free butter or refined coconut oil for a dairy-free graham cracker crust


This recipe is best for 8-inch, 9-inch, and 10-inch pie plates. However, the recipe can be adjusted to accommodate any size pan for all your dessert needs:

Graham Cracker Crust Recipe For 9×13 Inch Pan

Ideal for cheesecake bars and lemon bars.

A 13x9 pan with a graham cracker crust.
  • 18 full sheets (2 packs) of honey graham crackers
  • 1/4 cup of granulated sugar
  • 10 tablespoons of unsalted butter, melted
  • Pinch of kosher salt

8×8 Inch Baking Pans and 8 inch Cheesecakes

This recipe is perfect for cheesecake bars and is the best graham cracker crust for cheesecakes like my cherry cheesecake and lemon blueberry cheesecake.

Cherry cheesecake with graham cracker crust on a cake stand.
  • 9 full sheet graham crackers
  • 5 tablespoons of unsalted butter
  • 1 tablespoon of sugar
  • A pinch of coarse kosher salt

For A No-Bake Pie Crust

I follow this process for my no bake pumpkin cheesecake bars.

A square of cheesecake topped with whipped cream and a fork with a piece of cake on the end.
  • 9 full sheet graham crackers
  • 5 tablespoons of unsalted butter
  • 1 tablespoon of sugar
  • A pinch of coarse kosher salt

Melt the butter and sugar together and pour it over the graham cracker crumbs. The melted butter and sugar will form a glue to keep the crust together, without baking. Chill the crust until solid before filling.

The Best Brand of Graham Crackers For The Crust

Hands down, Honey Maid Graham Crackers are my favorite brand to use for graham cracker crust. They’re easy to find, consistent in flavor, and hold up to baked and no baked crusts. Also, the flavor of the Honey Maid graham cracker crust doesn’t compete with the filling.

Pro Tips-How Do You Keep A Graham Cracker Crust From Falling Apart?

After making dozens of graham cracker crusts, here are the best tips and tricks I’ve picked up over the years for a fail proof graham cracker crust!

  • Measure the crumbs correctly. You’ll need 1 1/2 cups (packed) or 6 1/2 ounces. I recommend using a kitchen scale for accuracy.
  • Butter and sugar keep the crumbs together. Melted butter and melted sugar act as the “glue” that binds the crumbs together during the baking process. After the crust has cooled, the butter and sugar solidify, keeping the crust bound together.
  • Watch the butter. During recipe testing, I found that adding too much butter to the crust caused the sides to slump and shrink in the pie plate.
  • Press, press, press! This is the most important step. Use a measuring cup, a flat bottom glass, or your hands to firmly press the crumb mixture into the bottom and sides of your pan. Make sure there are no loose crumbs and the crust is evenly packed. Pay extra attention to the edges where the bottom meets the sides to ensure they’re thick and sturdy.
  • Chill or bake. Depending on your recipe, chilling or baking the crust will solidify the butter and sugar, creating a sturdier base. If baking your filling, aim for a light golden brown color around the edges. If you’re making a no bake dessert you can chill the crust until firm before adding your filling or bake it until golden brown and toasty.
  • Filling Matters. If you have a wet filling (like apple pie or lemon bars) consider brushing the bottom of the crust with a beaten egg before baking. This helps create a moisture barrier to keep your crust whole.

How to Use Homemade Graham Cracker Crust

Overhead of graham cracker crust.

There are so many ways to use this recipe. From holiday pies, no bake desserts, and cheesecakes, graham crackers crusts are easy and versatile! These are just a small handful of my favorites:


This is a great make ahead recipe. If you are planning on using your crust later, keep it unbaked in the refrigerator for up to 3-4 days. Chill the crust solid before wrapping it in plastic wrap and make sure you place it somewhere it won’t get crushed.

Close up of graham cracker crust in a white pie plate


Will graham cracker crust burn?

Yes. The honey in the graham crackers will brown at a much faster rate than white sugar, so keep your eye on the crust during baking.

How do you keep a graham cracker crust from getting soggy?

Brush the crust with egg before baking. That will create a moisture barrier protecting the crust from getting soft.

Is it better to bake or not bake a graham cracker crust?

I prefer to bake my crusts so that they are strong, and hold together when sliced after baking my filling.

But in some cases (like no bake cheesecakes) I do not bake my crust ahead of time and simply chill them until solid.

What are graham crackers called in the UK?

Digestive biscuits are the closest thing to graham crackers in the UK.

More Great Recipes With Graham Cracker Pie Crusts

A slice of pumpkin pie on a white plate, topped with whipped cream. A white pie plate and the remaining pie in the background.

Pumpkin Pie With Graham Cracker Crust

A slice of apple pie on a white plate with a fork to the side and apples in the background.

Apple Pie With Graham Cracker Crust

Cherry Cheesecake

A red and white cake platter with mini cheesecake bites. Topped with red fruit juice and whipped cream.

Easy Mini Cheesecake Bites

Strawberry pie with a pie server and flowers around.

Strawberry Cream Cheese Pie

A stack of tangy lemon bars on a graham cracker crust

Lemon Bars with Graham Cracker Crust

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Overhead of a graham cracker crust in a white pie plate.

How To Make A Graham Cracker Crust

Yield: 1 Pie Crust (8", 9" or 10")
Prep Time: 8 minutes
Cook Time: 12 minutes
Total Time: 20 minutes

Making your own homemade graham cracker crust is as easy as pie! With just three ingredients and few minutes, you can have a tasty homemade pie crust for unlimited desserts!


  • 12 whole honey graham cracker sheets (1 1/2 cups, packed or 6 1/2 ounces)
  • 6 tablespoons of unsalted butter, melted
  • 3 tablespoons granulated sugar
  • Pinch of coarse kosher salt (optional)


  1. Preheat the oven to 350º and lightly spray a 9" or 10" pie plate with cooking spray. 
  2. In the bowl of a food processor, add the graham crackers and sugar and process until the crackers are ground fine. *This can also be done by placing the crackers into a resealable bag and crushing them with a rolling pin.
  3. Add the melted butter and pulse until the cracker crumbs are evenly moistened and clumping.
  4. Pour the crumbs into the pie plate and press into a compact and even layer. Use a flat bottomed glass to help tamp down the crust. Press the graham crackers up the side of the pie plate as well, packing the crumbs together as tightly and evenly as possible. Make sure the edges where the bottom and sides of the pie plate meet are thick and sturdy.
  5. Bake your graham cracker crust in a 350º oven for 10-15 minutes for no bake fillings. The crust should be golden brown and smell toasty. For baked fillings, reduce the time to 10-12 minutes until the crust is barely turning brown.
  6. Allow to cool slightly before adding filling. The crust can be lightly warm, but not hot.


  • Honey Maid Graham Crackers are my preferred brand
  • The crust will shrink slightly in the oven during baking
  • This graham cracker crust can be used in a variety of sizes and pans. See the "variations" section for exact amounts.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 153Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 18mgSodium: 91mgCarbohydrates: 18gFiber: 1gSugar: 8gProtein: 1g

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