Easy Homemade Graham Cracker Crust

By Rebecca St. Clair

This toasty Graham cracker Crust is sweet, crunchy and super easy to make with only 3 ingredients. This versatile recipe can be used chilled or baked for pies, cheesecakes or as a crumbly topping.

Do you need to bake a graham cracker crust

You do not need to bake this graham cracker crust. This is made of prebaked crushed cookies, sugar, and butter. None of these need to be baked in order to consume them.

To get the pie crust to hold together, chill the crust before using it in your recipe. The butter will solidify and hold the crust together perfectly!

Can you bake a graham cracker crust

Yes! This recipe can be baked. To help set the crust, and give it a lovely toasty flavour, I bake the crust for 10 minutes in a 350 °F (180 °C) oven. Allow, the crust to cool before using in your favourite recipe.

Storage

Fridge

Store your baked or unbaked graham cracker crust covered in the fridge for 3 days. The crust can be used in your recipe straight from the fridge.

Can you freeze a graham cracker crust

Yes! The freezer is a great way to store your crust to use later.

To store an unbaked crust, wrap completely in plastic wrap and place in a freezer bag. Store in the freezer for up to 3 months.

To store a baked crust in the freezer, allow the crust to cool to room temperature. Wrap completely in plastic wrap and place in a freezer bag. Store in the freezer for up to 3 months.

Graham cracker crust for pie

This easy crust is perfect for sweet pies. Especially pies that don’t need to be baked.

Press the crumbly crust mixture straight into your pie plate and press it up the sides. Use your fingers, a spoon, or a flat bottom cup.

Chill or bake your crust according to your pies instructions.

Graham cracker crust for cheesecake

Graham cracker crust is a popular base for many cheesecakes baked or unbaked.

Press the crumbly crust mixture into a springform pan (or the tin you are using for your cheesecake). Use your fingers, a spoon, or a flat bottom cup to press the base out evenly on the bottom and up the sides of the pan.

Chill or bake according to your cheesecake recipe.

What can you make with Graham Cracker Crust

There are so many great recipes that call for a cookie crust or that can be substituted for this toasty versatile dessert base.

Some of my favourites include,

• Cream pies (such as chocolate cream pie, banana cream pie, or coconut cream pie to name a few).
• Butterscotch pie
• Cheesecake like this Autumn spice Apple Crisp Cheesecake
• Pudding pies
• Key lime pie
• Pies made from precooked canned filling
• Including a base for cobbler or crisp recipes
• Lemon meringue pie
• Pumpkin chiffon pie
• Ice cream filled freezer pies

Can I substitute other cookies for graham crackers?

Yes! This recipe is easily customizable to use a variety of cookies! Some of the most popular being Oreo cookies, vanilla wafers, and butter cookies.

Substitute the graham cracker crumbs in this recipe with these cookie crumbs and follow the rest of the recipe for the perfect cookie crumb base to your favourite dessert.

How to make an easy Graham cracker crust

Ingredients

20 graham crackers (or enough to make 1 ¼ cups (310 ml) of crumbs)

¼ cup sugar 60 ml

6 Tablespoons melted butter 90 ml

Method

1. Preheat oven to 350 °F (180 °C)
2. Crush graham crackers either by hand or in a food processor.
3. In a bowl, mix the graham crackers and sugar.
4. Add in the melted butter and mix to coat the dry ingredients.

5. Use your fingers, a spoon, or a flat bottomed cup to press the mixture into the bottom and up the sides of a 9 in. pie plate.

6. Chill in the fridge to use this pie shell unbaked or bake in the preheated oven for 10 minutes.

7. Remove from the oven and press the crust back down, and up the sides, with a flat bottom cup to smooth out any puffed up areas, if needed.

8. Allow the pie crust to cool completely before filling

Craving some pie recipes that work with this type of crust? Try these! Easy Chocolate Cream Pie with Graham Cracker Crust

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