Assemble a beautiful, buttery, graham cracker crust with just 3 ingredients! Use this delicious crust for a variety of no-bake desserts, cheesecakes, bars, and pies.
- 1 3/4 cups graham cracker crumbs (12 full-sheet graham crackers finely crushed)
- 1/3 cup granulated sugar
- 8 tablespoons (1 stick) butter, melted
THE PERFECT RECIPE FOR A 9-INCH PIE PAN
- In a large bowl, mix graham cracker crumbs and sugar together. Add melted butter. Mix until fully combined. Break up any lumps with a spoon or spatula. The final mixture will be thick and crumbly.
- Lightly spray pie pan with cooking spray. With a paper towel, wipe the pan to evenly disburse the spray, and to remove any excess oil. With a spatula and the back of a 1/3 measuring cup, press some of the crumb mixture onto the sides of the pan. Always form the edges first! The crust should be very compact, with the crumbs tightly in place. Add remaining crumb mixture to the pan. Press down firmly to compress and form the bottom of the crust.
- For no-bake desserts, chill the crust in the freezer for 35 minutes, or in the refrigerator for 1-2 hours until firm. For baked pies, pre-bake the crust according to recipe instructions.
- 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 (beat 1 egg white with 1 tablespoon water). 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.
- MORE INFO ABOUT THIS RECIPE: Further details are included in the body of the post, along with step-by-step recipe images.
- Category: Desserts
- Method: No-Bake
- Cuisine: American
Keywords: Graham Cracker Crust, Homemade Pie Crust, No-Bake Graham Cracker Crust