There are plenty of pie crusts in the world, boos. You’ve got shortbread, Oreo, and the old faithful buttery pastry, but a graham cracker crust is the one that always comes through for me. Pies, cheesecakes, you name it, I can’t resist it! I’ll grab one from the store if I’m desperate, but half the time it’s cracked or falling apart before I even get it home. Learning how to make graham cracker crust is simple, it holds together, and it just tastes better y’all.
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How to Make Graham Cracker Crust
Step 1: Whisk the graham cracker crumbs and sugar in a large bowl. Then, pour in the melted butter and mix until the crumbs are fully coated.
Step 2: Press the crumb mixture into the bottom and sides of a 9-inch pie plate, bake just until set, then let it cool.
PRO TIP: Use a food processor to blitz the crackers into fine crumbs. It’s the fastest way. If you don’t have one, place the crackers in a sealed zip bag and go to town on them with a rolling pin or meat tenderizer. Great way to relieve a little tension!
Graham Cracker Crust Recipe
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Ingredients
- 2 cups graham cracker crumbs
- 2 tbsp granulated sugar optional
- 1/2 cup butter melted
Instructions
- Preheat oven to 350 degrees.
- Whisk together graham cracker crumbs and sugar until combined in a large bowl. Next pour melted butter into mixture and mix together until crumbs are well coated.
- Pour the mixture into a 9 inch pie plate and press down into the plate and around the sides. Bake for 10 minutes to set.
Notes
- Fridge: Keep the baked crust covered tightly with plastic wrap or foil in the fridge for up to 3 days.
- Freezer: Wrap the crust well in plastic wrap, then foil, and freeze for up to 3 months. Let it thaw in the fridge before adding your filling.
Nutrition
Recipe Tips
- Add sugar only if you want a sweeter crust. Most graham crackers are already sweet, so it’s your call.
- Press the crumbs while the butter is still warm, boos. If you wait too long the butter sets and you’ll end up with a crumbly mess instead of a crust that holds together.
- Pack that homemade graham cracker crust in tight. Use your hands first then go back with the bottom of a measuring cup or a spoon to smooth it out and get those edges even.
- Cool it before filling. Let the crust set after baking so it firms up and holds together when you add your pie or cheesecake filling.
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Recipe Help
I bake it here to help it set, but whether you bake or not really depends on the recipe you’re making. Some no-bake pies just need the crust chilled.
Toss your crumbs back in the microwave in 5 second intervals, stirring in between, until the butter warms back up. Easy fix, boos!
Yep, you can double it if you’re making a cheesecake crust or need to cover a larger pie plate. You can even cut it in half for smaller pie dishes or when you just want a thinner crust.
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This blog was… how do you say it? Relevant!!
Finally I’ve found something that helped me. Many thanks!
Graham cracker pie crusts are my FAAAAVORITE. Love this tutorial!