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Forget store-bought—this homemade graham cracker crust comes together in minutes and tastes way better. With its buttery flavor and crisp texture, it’s the perfect base for all kinds of desserts.
A homemade graham cracker crust is one of those simple recipes every home baker should have in their back pocket. It’s quick to make, calls for just a few pantry ingredients, and tastes so much better than the store-bought kind. This version has the perfect balance of buttery richness and crisp texture, and it holds together beautifully when sliced. It’s my go-to crust for NY cheesecake, key lime pie, lemon meringue pie, and just about any dessert that calls for a graham cracker crust. Best of all, it can be made ahead and freezes beautifully.
What You’ll Need To Make a Graham Cracker Crust
- Graham Cracker Crumbs: Make the sweet, slightly nutty base of the crust. You can grab a box of pre-made crumbs or crush your own (you’ll need about 12 whole crackers). The finer the crumbs, the better the crust holds together—using a food processor makes this easy.
- Brown Sugar: Adds a little molasses-y sweetness and helps the crust stick together.
- Butter: Acts as the glue that holds the crust together and gives the crust that rich, buttery flavor.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Crush the crackers (if necessary). If you’re starting with whole graham crackers, break them in half and pulse in a food processor fitted with the steel blade until finely ground. (If you don’t have a food processor, you can place the crackers in a zip-top bag and crush them with a rolling pin—it takes a bit longer, but works just as well.) Regardless of the method, aim for a fine, sandy texture with no large bits—this helps the crust pack together more easily and bake up evenly. (If you’re using boxed crumbs, skip this step.)
Step 2: Mix with butter and sugar. In a medium bowl, stir together the graham cracker crumbs, brown sugar, and melted butter until the mixture is evenly moistened. You’re aiming for the mixture to resemble wet sand—this ensures the butter is evenly distributed and the crust will hold together well after baking.
Step 3: Press into the pan. Pour the mixture into a 9 x 1.5-inch (deep-dish) pie pan. Press the crumbs evenly along the sides, then into the bottom, using your fingers or the back of a spoon. Press firmly but not too hard—the crust should be well-packed but not dense. Once the sides are done, press the rest of the crumbs into the bottom. A measuring cup or glass works well for firmly pressing the bottom and sides. Be sure to get into the corners and smooth out any uneven spots.
Pro tip: While this basic recipe calls for a standard deep-dish pie pan, it will also work in a tart pan or springform pan.
Step 5: Bake the crust. Bake at 350°F for about 10 minutes, until lightly golden. Cool on a wire rack, and it’s ready to fill.
Pro tip: Some graham cracker crust recipes skip the baking step, but I always prebake mine. It gives the crust a deeper, toastier flavor and sets it, making it more sturdy—especially helpful for no-bake fillings.
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Graham Cracker Crust
Made with just a few pantry ingredients, this homemade graham cracker crust is crisp, buttery, and easy to make.
Ingredients
- 1½ cups finely crushed graham cracker crumbs, from about 12 whole graham crackers
- ⅓ cup (packed) light brown sugar
- 6 tablespoons unsalted butter, melted
Instructions
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If making your own cracker crumbs, break the graham crackers in half, add them to the bowl of a food processor fitted with a steel blade, and blend until the mixture is finely chopped. If using store-bought crumbs, skip this step.
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In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter; stir until the mixture is evenly combined and moistened.
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Pour the mixture into a 9 x 1.5-in (23 x 3.75-cm) (deep-dish) pie pan. Using your fingers or the back of a spoon, press the crumbs evenly along the sides of the pan, working them up toward the rim. Press firmly but gently, making sure the sides are an even ¼-inch thickness and well-compacted without being overly dense. Once the sides are formed, use the remaining crumb mixture to fill in the bottom of the pan. With the flat bottom of a dry measuring cup or glass, press the crumbs firmly into an even layer, making sure to press into the corners where the sides meet the bottom so everything holds together. Check for any uneven spots and smooth them out with your fingers or the measuring cup.
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Bake for about 10 minutes, until just slightly browned. Let the crust cool on a wire rack.
Notes
Make-Ahead/Freezing Instructions: The graham cracker crust can be made up to 2 days ahead and stored covered at room temperature or in the refrigerator. For longer storage, let the baked crust cool completely, then wrap tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the refrigerator before using.
Nutrition Information
Per serving (10 servings)Calories: 118kcalCarbohydrates: 10gProtein: 1gFat: 9gSaturated Fat: 5gCholesterol: 18mgSodium: 59mgSugar: 5g
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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