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How to Make Easy Graham Cracker Crust
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Learn How to Make Easy Graham Cracker Crust! This crust is buttery, tasty, doesn’t crumble, and always comes out perfectly. It is perfect for cheesecakes, pies, and tarts.
Homemade Easy Graham Cracker Crust
The crust is a controversial part of a dessert. Not everyone loves every crust, but we can all agree that you can’t go wrong with Graham Cracker Crust. 😘😘
This Graham Cracker Crust is buttery and crunchy and can be tailor-made to your preferences! My daughter loves crust and always asks me to make it extra thick.
With only three ingredients, Graham Cracker Crust is super simple to make, whether thin or thick. I love recipes that call for items I usually keep on hand, don’t you? Plus, a Graham Cracker Crust is already one of the most versatile dessert crusts!
I know a pre-made crust from the store is easy, but it lacks flavor. A Homemade Graham Cracker Crusts is simple and can be made a few days ahead and refrigerated until needed. Not to mention, the taste really can’t be beaten.
It’s the perfect make-ahead recipe. I always keep this recipe handy and whip up a crust in the days leading up to when I need one, so all I have to do is create the rest of the dessert!
From all the pies, such as Easy Eggless Key Lime Pie, chocolate pie, fruit pie, custard pie, and cream pie, just to name a few, to cheesecakes or tarts, Graham Cracker Crust can be the base for many desserts.
Graham Cracker Crust Ingredients
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Graham Cracker: Obviously, this is the most important ingredient! You can use any flavor you like, such as classic honey flavor, chocolate, or cinnamon. I prefer to use the Nabisco Honey Maid brand original graham crackers.
- Butter: Melted butter binds the tiny crumbs together, making this crust taste unbelievably buttery and delicious.
- Granulated Sugar: The sugar assist the butter in binding the crust together.
How To Make Graham Cracker Crumbs
There are a few different ways to create your own graham cracker crumbs. A food processor or blender will grind them up nicely. If you don’t have either of those (or don’t want to create more dishes to clean), you can let out any pent-up aggression and crush them in a zipped top bag with a rolling pin. Either way, you’ll end up with graham cracker crumbs!
How Many Graham Crackers Do I Need To Make A Crust?
To me, this is always the most frustrating part of a recipe. Unless you bought pre-crushed graham cracker crumbs, knowing you need a certain amount of crumbs isn’t so helpful, is it? For instance, to make a 9 or 10-inch graham cracker crust, you’ll need 1 ½ cups of crumbs.
Let me break it down for you and simplify your day!
1 ½ cups = 150g graham cracker crumbs, about 10-12 full sheets of graham crackers.
My daughter always asks for an extra thick crust, so I use 2 cups of crumbs (200 g or 15-17 full sheets).
How Much Graham Cracker Crumbs For A 9×13 Pan?
For a 9×13 pan, you’ll need 270 g of graham cracker crumbs (about 19 – 20 full sheets) + 1/3 cup (80 g) of melted butter + 1/2 cup (100 g ) of sugar.
How Much Graham Cracker Crumbs For A 8-in pie dish?
For an 8-in pie dish, you’ll need 1 1/2 cups (150 g) graham cracker crumbs (about 10 – 12 full sheet graham crackers) + 1/3 cup (75 g) of melted butter + 1/4 cup (50 g) of sugar.
How Much Graham Cracker Crumbs For A 9-in pie dish?
For a 9-in pie dish, you’ll need 170 g graham cracker crumbs (about 12 – 14 full sheet graham crackers) + 84 g of melted butter + 56 g of sugar.
How Much Graham Cracker Crumbs For A 10-in pie dish?
For a 10-in pie dish, you’ll need 190 g graham cracker crumbs (about 14 – 16 full sheet graham crackers) + 94 g of melted butter + 63 g of sugar.
How To Make Graham Cracker Crust Step-by-Step
Seriously, this doesn’t get much simpler. Are you ready?
Step 1 – GRIND
This is the crushing of the graham crackers stage. You can do that with a food processor or blender or crush them in a zipped top bag with a rolling pin.
Step 2 – MIX
Mix all the ingredients that need to be added together and mix well.
Step 3 – PRESS
Grab your pan and press the mixture in as evenly as possible, all over the bottom and up the sides.
Now you’re done! All you have left to do is check if your recipe calls for baking or not baking the crust.
To Bake Or Not To Bake?
Versatility is one of the best parts of the graham cracker crust. While baked graham cracker crusts yield the best result since the butter and sugar bind together and are sure to hold their shape, some recipes don’t require a pre-baked crust. So be sure to follow your recipe’s direction!
- For a no-bake crust, chill the graham cracker crust for at least 30 to 60 minutes before filling it to solidify and compact the crust.
- For a baked crust, follow your recipe’s directions. If no directions are listed, I usually pre-bake for 8-10 minutes at 350°F (180°C). Then you’re free to fill the crust and continue with the recipe’s directions.
Make Ahead Instructions
If you’re like me and like to get as much done ahead of time as possible, I often prep the crust 1-2 days ahead of time and store it in the refrigerator until I’m ready to use it. If your recipe calls for baking, wait until the day you’re planning to fill and finish the recipe to pop it in the oven.
Storing & Freezing Instructions
Your graham cracker crust can be stored in the refrigerator for up to two days and still maintain structure and flavor.
If you want to prepare a crust for future use, it also freezes beautifully! Freeze the prepared crust in your pan for up to three months. Thaw it before using it by placing it in the refrigerator overnight.
Frequently Asked Questions
The digestive biscuit is the closest thing to graham crackers in the UK and the rest of Europe.
Digestive biscuits are the closest to graham crackers. You can also use Biscoff cookies.
Pre-baking the crust makes it crispier, but it isn’t always necessary. It really depends on the recipe, so I recommend following the instructions of the recipe you are making.
For a 9×13 pan, you’ll need 270 g of graham cracker crumbs (about 19 – 20 full sheets) + 1/3 cup (80 g) of melted butter + 1/2 cup (100 g ) of sugar.
For an 8-in pie dish, you’ll need 1 1/2 cups (150 g) graham cracker crumbs (about 10 – 12 full sheet graham crackers) + 1/3 cup (75 g) of melted butter + 1/4 cup (50 g) of sugar.
For a 9-in pie dish, you’ll need 170 g graham cracker crumbs (about 12 – 14 full sheet graham crackers) + 84 g of melted butter + 56 g of sugar.
For a 10-in pie dish, you’ll need 190 g graham cracker crumbs (about 14 – 16 full sheet graham crackers) + 94 g of melted butter + 63 g of sugar.
Some Of My Favorite Recipes with A Graham Cracker Crust
Recipe Card 📖
How to Make Easy Graham Cracker Crust
Learn How to Make Easy Graham Cracker Crust! This crust is buttery, tasty, doesn’t crumble, and comes out perfectly every single time. It’s is perfect for cheesecakes, pies, and tarts.
Instructions
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Grind the graham cracker with a food processor or blender, or crush them in a zipped top bag with a rolling pin.
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In a medium mixing bowl, combine graham cracker crumbs, butter, and sugar with a fork until evenly moistened.
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Pour the crumbs mixture into the pan and press the crumbs down into the base and up the sides. Tip: Use the bottom of a measuring cup or glass to press down the crumbs evenly. Refrigerate until you make the filling (up to two days).
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Bake or refrigerate according to the recipe’s instructions.
8-in pie dish: For an 8-in pie dish, you’ll need 1 1/2 cups (150 g) graham cracker crumbs (about 10 – 12 full sheet graham crackers) + 1/3 cup (75 g) of melted butter + 1/4 cup (50 g) of sugar.
9-in pie dish: For a 9-in pie dish, you’ll need 170 g graham cracker crumbs (about 12 – 14 full sheet graham crackers) + 84 g of melted butter + 56 g of sugar.
10-in pie dish: For a 10-in pie dish, you’ll need 190 g graham cracker crumbs (about 14 – 16 full sheet graham crackers) + 94 g of melted butter + 63 g of sugar.
9×13 Pan: For a 9×13 pan, you’ll need 270 g of graham cracker crumbs (about 19 – 20 full sheets) + 1/3 cup (80 g) of melted butter + 1/2 cup (100 g ) of sugar.
STORE: Keep the prepared crust in the refrigerator for up to 2 days before using it in your recipe.
FREEZE: Freeze the prepared crust in your pan for up to 3 months—Thaw before using it in your recipe.
MAKE AHEAD: Prepare 1-2 days ahead of time and store it in the refrigerator until I’m ready to use it.
VARIATIONS:
- Try using brown sugar instead of granulated sugar for a hint of molasses flavor.
- Use any flavor of graham cracker – regular, cinnamon, chocolate – to switch it up!
- Add about a teaspoon of ground cinnamon to the graham cracker crumbs, and it gives a little something extra to the crust!
- Don’t you have graham crackers where you live? Use crushed digestive biscuits instead.
If you’re going to make this recipe, please read the whole post content to get lots of tips, tricks, and variations.
★ Did you make this recipe? Don’t forget to give it a star rating below!
Please note that nutritional information is a rough estimate and can vary depending on the products used.
Nutrition
Calories: 1270kcalCarbohydrates: 146gProtein: 9gFat: 74gSaturated Fat: 41gSodium: 839mgFiber: 4gSugar: 79g
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Oriana Romero
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