Graham cracker pie crust made from scratch elevates any dessert.
Even though this pie crust is homemade, it's so quick and easy.
Quick and easy are my two favorite words in the kitchen. 😉
If you're going to make one of my most popular recipes, Nellie & Joe's Famous Key Lime Pie Recipe Just 3 Ingredients, I highly recommend a homemade graham cracker crust to cradle that tart lime filling.
Graham cracker pie crusts made from scratch are also perfect for cheesecakes, especially Easy White Chocolate Raspberry Cheesecake.
They are also great for ice box pies like Easy Lemon Icebox Pie or for simple Lemon Bars with Graham Cracker Crust.
If you like graham crackers, you should try my Graham Cracker White Chocolate Cookies Recipe or Best Ever Starbucks Copycat S'mores Bars or Delish Smores Cookie Recipe.
Get more time to bake with grocery delivery.
- graham crackers
- white sugar or granulated sugar or brown sugar
See recipe card for quantities.
Break 9 to 11 whole graham crackers in half and put in the bowl of a food processor, if using, or in a resealable bag, if crushing by hand.
Use either a food processor or a resealable bag and a meat mallet or a rolling pin to crush your graham crackers.
It will take less than 30 seconds if you're using a powerful food processor.
My mom gifted me this Cuisinart Food Processor and I really love it. It's the perfect size for making a batch of pie crust or a batch of salsa or pesto with plenty of room.
And it's strong, super strong.
If doing this by hand, be sure to really get aggressive, you want a pretty fine crumb and not even small chunks of graham crackers otherwise your pie crust may not set up well.
Add sugar and push the button to combine it for a few seconds.
Melt butter and add to the crumbs. Give one final pulse or two to get everything combined.
Dump the graham cracker crumb mixture into a nine-inch pie plate.
Spread the crumbs evenly over the pie plate and up the edges of the plate using your clean hands.
To help pack the crushed graham, use the bottom of a measuring cup to push the crumbs firmly down into the plate.
Put the pie crust in the freezer for 20 to 30 minutes, which will help prevent the crust from falling apart too easily.
Then bake at 350 for 15 minutes.
Fill with whatever filling you're making--such as Nellie & Joe's Famous Key Lime Pie Recipe (Just 3 Ingredients) or Easy White Chocolate Raspberry Cheesecake and bake according to your recipe instructions.
Or, not, if you're making a no-bake pie.
- Graham Crackers - if you're out of graham crackers, you can use a cookie like a vanilla wafer or my favorite, gingersnaps, in place of grahams.
- Granulated Sugar - use brown sugar instead.
- Butter - substitute margarine.
- Graham Crackers - I used cinnamon because that's my favorite but use whatever you have, plain or chocolate--depending on the flavor pie you're making. If you don't want to crush your own graham crackers, you can buy a box of ready made graham cracker crumbs.
- food processor
- pie plate
- measuring cup
- measuring spoons
This crust is best made and used while fresh but you can make it a couple days ahead and store, covered with plastic wrap, in the refrigerator.
Store a homemade graham cracker crust in the refrigerator, covered, for up to three days.
Or freeze an unbaked graham cracker crust in a freezer safe container for up to three months.
The secret is to freeze the crust for 20 to 30 minutes before baking it.
Use 1-½ cups of crumbs for a nine-inch pie crust.
Graham Cracker Pie Crust
A Graham Cracker Pie Crust made from scratch is much better than store-bought, it will instantly elevate whatever dessert you've made.
- 11 whole graham crackers OR 1-½ cups store-bought graham cracker crumbs from Keebler or other brand you like.
- 3 Tablespoons sugar, granulated or brown
- 5 Tablespoons butter
Crush graham crackers in the bowl of a food processor or in a resealable plastic bag using a meat mallet or rolling pin or a heavy pot.
Add sugar and pulse again or shake bag thoroughly.
Melt butter and add to crumb mixture in food processor or bag. Pulse or shake and mix until well combined.
Press crumbs into a pie plate. Use the bottom of a measuring cup or a glass to press firmly into the plate.
Chill pie in a freezer or refrigerator for 20 to 30 minutes.
Bake at 350 for 15 minutes or before crust browns.
Let rest at room temperature. As the crust cools, it wil firm up.
Store for later use or fill with a pie filling, such as Key Lime Pie or a custard pie.
Be sure to process the graham crackers to a fine crumb to help them stick together.
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Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 227Total Fat 13gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 5gCholesterol 25mgSodium 202mgCarbohydrates 28gFiber 1gSugar 13gProtein 2g
What is the measurement for crumbs if you buy the boxed graham cracker crumbs?
Thanks for the good question Susan. You'll want 1-1/2 cups graham cracker crumbs for a nine-inch pie crust. I've updated the recipe.
What are you baking?