Graham Cracker Crust Recipe - Real Life Dinner

The buttery sweet goodness of a Homemade Graham Cracker Crust just can’t be beaten! I’ve decided to make a permeant home for my go-to Graham Cracker Crust Recipe in case you ever find yourself needing it. It’s perfect for French Silk Pie or Key Lime Pie…the possibilities are endless.

This recipe makes enough crust for 1 regular-sized pie pan or the bottom of a 9×13 baking dish.

Recipes that use a Graham Cracker Crust

Step-By-Step Pictures for how to make this Graham Cracker Crust Recipe

Tips for Making this Graham Cracker Crust Recipe

Crush the crackers inside a gallon-sized Ziplock bag. You can add the other ingredients to it and save yourself from having another dirty dish.
Use a rolling pin to help crush the crackers into tiny pieces.
Use a measuring cup to help evenly press the crust into the pan.
Another option for pressing the crust into the pan is putting your hand inside of a plastic bag, which helps keep your hand clean.
You can substitute gluten-free graham crackers in this recipe.
You can use margarine or coconut oil in place of the butter in this recipe to make it dairy-free.

baker’s tools:

Graham Cracker Crust Recipe

Prep time

10 mins

Cook time

8 mins

Total time

18 mins

Buttery and sweet, a graham cracker crust is the perfect base for many of your favorite desserts. This homemade recipe is easy and fun to make.

Author: Maria

Recipe type: Dessert

Serves: 1 pie crust

Ingredients

1½ cups graham cracker crumbs (approx. 10-11 whole graham crackers)
¼ cup granulated sugar or brown sugar
6 tbsp melted butter (I prefer salted.)

Instructions

Preheat oven to 350 degrees. Spray a pie dish with cooking spray and set aside.
Place graham crackers in a gallon-sized Ziploc bag and crush/roll the crackers until they are tiny crumbs. You want the size to be as consistent as possible. This can be done in a food processor if you prefer.
Once crackers are completely crushed, add the granulated sugar and mix until incorporated.
Next, add the melted butter and mix until completely combined.
Pour mixture into the pie dish and press with a measuring cup as pictured or with your hand inside of a plastic bag until the crust mixture is evenly pressed over the entire pie pan.
Bake at 350 degrees for 7-8 minutes or until just starting to brown on the edge.
Let cool before filling with no-bake fillings, or it can be used immediately if filling with something that goes back into the oven to bake.
Crust can be tightly wrapped after completely cooled and frozen for future use if desired.
Enjoy!