Graham Cracker Crust Recipe
Total Time
10 mins
Prep Time
10 mins
Rating
4.49 out of 5 stars
(52)
Ingredients
1 (9-inch) pie crust
- 2 cups graham cracker crumbs, approximately 14 full graham crackers
- ⅓ cup light brown sugar
- ½ cup unsalted butter, melted
- Pinch salt
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Preparation
Chef’s notes
This recipe works for a standard 9-inch pie plate, 8-inch or 9-inch square pan, or a 9-inch or 10-inch springform pan. Double this recipe to use in a 9×13-inch pan.
Graham Crackers:
Use any flavor or variety of graham cracker you like. You can also use crushed digestive biscuits, gingersnaps, vanilla wafers, or cornflakes. Just be sure to crush as finely as possible and measure out 2 cups of crumbs.
Brown Sugar:
Substitute with regular granulated sugar, coconut sugar, or muscovado.
Butter:
Substitute with vegan alternatives or coconut oil. For extra flavor, use browned butter instead of simply melting the butter.
No-Bake Recipes:
If the crust and pie will not be baked, prepare the pie crust as directed, then place the pan in the freezer for at least 15 minutes before filling it.
Baked Recipes:
If the graham cracker crust needs to be pre-baked, bake at 350 degrees for 10 minutes, then proceed with the recipe as written.
To Make Ahead:
You can prepare the graham cracker crust up to 2 days in advance of filling it. Simply cover it with plastic wrap and refrigerate it until ready to fill.
To Freeze:
Prepare the crust as instructed, then wrap the pie plate in plastic wrap and then in a layer of aluminum foil. Freeze for up to 3 months; thaw in the refrigerator overnight before using.