Name: Graham Cracker Pie Crust Recipe
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Ingredients: 2 cups finely crushed graham cracker crumbs ((about 15 whole crackers)); ⅓ cup packed brown sugar; ½ cup salted butter (melted)

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How to make a graham cracker pie crust recipe that will be the perfect base to all of your cheesecakes, fruit and pudding pies. Tips for baked pies, no bake pies and freezing the crust.

Fruit pies and cheesecakes are hugely popular in the summertime. What crust goes best with these pies? Graham cracker pie crusts! Today I’m showing you how to make the perfect graham cracker pie crust recipe.

You love our oatmeal pie crust and our grandma’s best pie crust recipe. This homemade graham cracker crust recipe comes from my old Amish Cooking recipe book. We’ve been making it for years and it’s time to share it with you. You’ll never go back to store-bought.

Why you’ll love this graham cracker pie crust recipe:

Ready in less than 20 minutes.
Nice and thick for fruit pies, pudding pies and cheesecakes.
Perfectly sweet flavor by using brown sugar.
Make it gluten free with GF graham crackers.

Ingredients Needed

You’ll need 3 ingredients for this easy graham cracker crust recipe:

2 cups graham crackers. How many graham crackers makes 2 cups of crumbs? About 15 whole graham crackers.
½ cup melted butter (8 tablespoons). Salted butter or unsalted butter will work in this recipe.
⅓ cup packed brown sugar. Brown sugar gives such amazing flavor over granulated sugar.

How to Make a Graham Cracker Pie Crust

Crush the crackers. Use a food processor to process the graham crackers into fine crumbs. You’ll need just under two cups, which is about 14-15 whole graham crackers. You can also place the crackers in a zippered bag and roll with a rolling pin, but make sure the crumbs are very fine. This will help hold the crust together best. If you don’t have a food processor, use a ziploc bag and rolling pin.

crushed graham cracker crumbs in a food processor

Mix the crumbs. Place the crumbs in a medium bowl and add the brown sugar and butter. Stir until well combined.

a bowl with graham cracker crumbs, brown sugar and butter

Press into the pie pan. Pour the crumbs into the pan. Press the crumb mixture into the bottom of a pie plate. This pie crust will fill an 8, 9 or 10” deep dish pie dish or an 8×8 or 9×9 square pan. The thickness of the crust will change based on the exact size of the pie plate. This would also work for 2 shallow 8″ pie plates if you like a thinner graham cracker crust.

pressing graham cracker crumbs in a pie plate

Use a measuring cup or small glass to firmly press the graham crackers on the bottom of the pan and up the sides. Pressing firmly is important! This will help the crust hold together while serving.

Bake at 375º Fahrenheit for 5-8 minutes. Allow the crust to fully cool before you fill it with anything.

No Bake Graham Cracker Pie Crust

I get it. Summertime is HOT and you want no bake desserts. You can use this recipe for a no bake pie.

Simply make it in advance and chill the pressed crust in the refrigerator for about 2 hours before filling. Again, it’s very important to press the crumbs tightly into the pan so the crust holds together.

What can I use besides graham crackers?

Here are a few variations to try for a flavor twist on graham cracker pie crust:

Pretzels
Waffle cones
Digestive biscuits
Gingersnaps
Vanilla Wafers
Oreo cookies

Remember that you can use cinnamon or chocolate graham crackers too!

Can you freeze a graham cracker crust?

Yes. Make the graham cracker crust in advance. Then double wrap it and freeze for up to 4 months. I recommend waiting to bake the crust until you defrost it.

What pies can I make with a graham cracker pie crust?

The possibilities are endless! Think of fresh strawberry pie, coconut cheesecake tart, key lime pie, no bake cheesecake, custard pies and pudding pies. But they are great for baked pies too!

If you’re making a custard like pie (think sweet potato pie or pumpkin pie), bake the crust for about 8 minutes before filling and baking again. This will help the crust from becoming soggy.

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