How To Make Graham Cracker Pie Crust

by Lindsey
1 servings
15 min

Graham cracker pie crust is incredibly easy to make with only 3 ingredients. Made with crackers, butter, and sugar, it elevates any pie. This crust isn't playing the supporting role to the pie filling. It has its own solo!

Pies made with graham cracker crust have a special place in my heart and belly. They are my absolute favorite type of crust. How can it not be with all that buttery, crumbly goodness?? I will seriously lick the plate.

When I first made a pie with a no-bake graham cracker crust I was shocked at how easy it was. With only 3 ingredients, you can quickly throw together a pie for any holiday or party and spend the rest of your time working on more important things.

How To Make Graham Cracker Pie Crust
Recipe details
  • 1  servings
  • Prep time: 5 Minutes Cook time: 10 Minutes Total time: 15 min
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  • 14 whole graham crackers
  • 1/3 cup white sugar
  • 6 tablespoons unsalted, melted butter

Using a food processor, place the graham crackers, butter, and salt in the bowl, secure the lid and pulse for 30 seconds until it's sandy and coarse.
Pour the graham crackers into a pie pan and spread it out with your fingers. Press the crust down on the bottom and up around the sides using the bottom of a glass or measuring cup. You want to pack it in tight so it stays in place.
No-bake: If you decide not to bake the crust, put it in the fridge for at least two hours before pouring in the pie filling. This will help it set and not crumble. Bake: Heat the oven to 300 F and bake it for 10 minutes.
  • To make a chocolate graham cracker crust, just add a scoop of cocoa powder.
  • If you don't have a food processor, you can put the graham crackers in a gallon-size freezer bag, seal it, and crush them with a rolling pin until they're coarse and sandy.
  • If you'd rather make the crust with no butter, you can use coconut oil, olive oil, or shortening instead.
  • If you're planning on making a large dessert and want to use a 9x13 inch pan, it's easy to scale the recipe for this by doubling it. To make sure it doesn't stick to the bottom of a glass pie pan, don't skimp on the butter or oil. This helps grease the pan and allows the crust to be easily scooped up.
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