Perfect Graham Cracker Crust
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
4.9 out of 5 stars
(48)
Ingredients
1 9-inch pie crust
- 1 and 1/2 cups (180g) graham cracker crumbs (about 12 full sheet graham crackers)
- 1/4 cup (50g) granulated sugar
- 6 Tablespoons (85g) unsalted butter, melted
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Preparation
Chef’s notes
It’s freezer friendly! Freeze the prepared crust in your pan for up to 3 months. Thaw before using in your recipe. For shorter storage, keep the prepared crust in the refrigerator for up to 3 days before using in your recipe.
Special Tools (affiliate links):
Food Processor | Glass Mixing Bowl
Use an 8-inch, 9-inch, or 10-inch pie dish, cake pan, springform pan, or square pan for this recipe. It’s not enough for a 9×13-inch pan. If you’re making a 9×13-inch dessert, I recommend 1.5x the recipe.
Use cinnamon, honey, or chocolate flavor graham crackers depending on your dessert recipe. I usually use honey flavor because it is the standard graham cracker flavor. If I’m baking a chocolate treat, I like to use the chocolate graham crackers. The best graham crackers to use for this crumb crust are the Nabisco Honey Maid brand (not sponsored, just our conclusions!).
You can substitute the graham cracker crumbs for vanilla wafer or Ritz cracker crumbs. For an easy Oreo crust, see my Oreo Crust recipe.
Non-US Readers:
Don’t have graham crackers where you live? Use 200g ground digestive biscuit crumbs (about 2 cups; 13–14 biscuits), 1/3 cup (67g) granulated sugar, and 6 Tablespoons (85g) melted butter. You may need to add a few extra minutes to the pre-baking time, as digestive biscuits are not quite as crispy-crunchy as graham crackers.