Graham Cracker Crust

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This graham cracker crust is simple to make in just 10 minutes, and tastes so much better than store-bought. It’s so versatile – perfect for no-bake pies, bars, cheesecakes, and oven-baked desserts. For more sweet options, try our  Oreo Cookie Crust, shortbread crust, or a nostalgic vanilla wafer crust. You can’t go wrong with any of these choices. They’re so delicious!

📌 Pin Graham Cracker Crust

Homemade Pie Crust VS Store-Bought

Refrigerated pie crusts like those for baked fruit pies, are convenient to use in a pinch. Although they lack that special homemade pie crust taste, they’re still quite good. Just don’t tell Grandma it’s not from scratch! 

Store-bought crusts have a different texture, and may sometimes have a stale taste. Luckily, it’s easy to assemble this fresh-tasting, graham cracker crust in no time flat! It’s a classic recipe all bakers should have in their recipe arsenal. You can pull this together with great results.

👉🏻 When making quiche, try my very popular flaky quiche crust recipe!

🛒 Ingredients

Make the best no-bake graham cracker crust with just three basic ingredients! Salted butter is preferred. But if you only have unsalted butter, no problem. After it’s melted, stir in a pinch or two of salt.

Here’s what you’ll need for the perfect pie crust:

• Graham crackers
• Granulated sugar
• Butter

KITCHEN TIP: No granulated sugar? No problem. Use brown sugar instead. Your crust will have a light and delightful caramel flavor.

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EXCITING DESSERTS TO MAKE ASAP!

If you love easy desserts, like this no-bake graham cracker crust, you’ll enjoy making and eating these too:

• WHOOPIE PIES
• GLAZED DONUTS
• MADELEINES
• BLUEBERRY COBBLER
• CLASSIC LEMON BARS

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GRAHAM CRACKER CRUST RECIPE

No food processor? No problem. Use a blender. Another option: put graham crackers inside a large zip-top bag. Protect your work surface with a kitchen towel.

Crush the crackers into crumbs with a rolling pin, the back of a measuring cup or small pot, or with the smooth side of a meat mallet.

• STEP 1: Add graham crackers to the bowl of a food processor.
• STEP 2: Pulse to reduce crackers to fine crumbs. This takes less than a minute to do!
• STEP 3: Transfer crumbs to a large mixing bowl. Add sugar. Stir well to combine. Pour melted butter over the mixture. 
• STEP 4: Stir until fully incorporated. Use a spoon or spatula to break up any lumps. The mixture will be coarse and grainy.

HOW TO MAKE GRAHAM CRACKER CRUST

Friends often ask about my choice of pie plates. The one I highly recommend is shown in my images. It’s a 9-inch metal pie pan made in the USA. Crusts baked in these pans are absolutely beautiful.

• STEP 1: Lightly coat the pie pan with cooking spray, even if it’s a non-stick pie plate. With a paper towel, evenly disburse the cooking spray over the surface, wiping off any excess oil. Later, this will help the slices of pie to lift out easily!
• STEP 2: With a spatula and the back of a 1/3 measuring cup, press graham cracker crumb mix up the sides of the pan. The crust should be very compact, with crumbs tightly in place. Always form the edges first. This great kitchen tip will make the process easier!
• STEP 3: Transfer remaining crumbs to the pan. Press down, compressing the crumbs, to create the bottom of the crust.
• STEP 4: Place the pie pan with crust into the freezer. Chill for 35 minutes or until the pie crust is firm and stable. An alternate method is refrigerating the crust for 1-2 hours, or until firm. If making the crust ahead of time, it can remain in the refrigerator for up to 3 days or in the freezer for up to 1 month.

RECIPE TIPS FOR SUCCESS

• FREEZE THE CRUST FOR NO-BAKE DESSERTS: After assembling the crust, chill until firm. Add the filling, any topping, and serve. This is a quick easy option for a no-bake pie crust!
• HOW TO MAKE THE CRUST STURDIER: Par-bake the graham cracker crust in a 350°F oven for 7-8 minutes, or until golden brown. This helps hold the crumbs together. The crust will be crispy, crunchy, and much less crumbly!
• HOW TO PREVENT A SOGGY GRAHAM CRACKER CRUST: Place graham cracker crust in freezer or fridge until firm. Brush cold crust with egg wash (1 egg white and 1 tablespoon water whisked together). Bake pie crust at 350°F for 3-5 minutes to dry. If a sturdier crust is desired, bake a few minutes longer. The dried egg wash creates a protective moisture barrier between the crust and filling. Cool the crust before adding the filling. Proceed with recipe directions for the specific dessert you’re making.
• WHAT TO DO IF EDGES FALL DOWN DURING BAKING: While the crust is still hot, use the back of a measuring cup to fix and reshape the edges. Allow the crust to cool.
• HOW TO REPAIR CRACKS IN A BAKED CRUST: Drizzle honey or corn syrup on the areas that need to be repaired. Gently press it in to seal the cracks.

FAQ FOR PIE CRUST RECIPE

I WANT WHAT SHE HAS

Beautiful cooking tools bring so much happiness to the kitchen! They make meal prep a joyful experience.

Did you see something here that you’d like to own? Below are affiliate links for purchasing the items on Amazon.

• BOOS BLOCKS – XL Board
• MIXING BOWLS
• METAL PIE PAN – 9-inch
• GINGHAM NAPKINS BLUE/WHITE
• RECIPE BOX – Vintage style
• RECIPE CARDS – Adorable!

Rate This Recipe ⭐️⭐️⭐️⭐️⭐️

Family and friends say this is the best no-bake graham cracker crust! If you agree, give this delicious recipe a 5-star rating in the comments!

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GRAHAM CRACKER CRUST > JOIN THE CONVERSATION

Do you love how easy it is to assemble a graham cracker pie crust? What type of dessert will you make with this crust? What’s your favorite type of filling? Share your thoughts below!