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Graham Cracker Crust
Easy Homemade Graham Cracker Crust
You know that buttery, crisp, and just the right amount of sweet flavor? That’s exactly what you get with this homemade graham cracker crust. Honestly, it’s the perfect base for pretty much any dessert you love—think no-bake cheesecakes, creamy pies, and everything else in between. And guess what? You only need three simple ingredients: graham crackers, sugar, and melted butter. It’s super easy to whip up and, believe me, it comes together in just a few minutes. Plus, when it bakes, it turns this gorgeous golden color.
Whether you’re making a refreshing summer pie or a decadent holiday treat, this classic crust brings that warm, toasty flavor we all adore. And the best part? You don’t even have to mess with rolling out dough. Seriously, it’s the kind of recipe you’ll find yourself reaching for time and time again. So, why not give it a shot?
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 1 (9-inch) Crust
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups graham cracker crumbs (about 10–12 full crackers)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 1 tablespoon brown sugar (optional)

Instructions
 

  1. Preheat Oven to 350°F (175°C) if you're baking the crust (skip this step for no-bake).
  2. Crush the Crackers: Use a food processor to pulse graham crackers into fine crumbs or place them in a zip-top bag and crush with a rolling pin.
  3. Mix: In a medium bowl, stir together graham cracker crumbs and sugar. Add melted butter and mix until the crumbs are evenly moistened—like wet sand.
  4. Press Into Pan: Pour the mixture into a 9-inch pie pan. Use your fingers or the bottom of a measuring cup to press the crumbs firmly into the bottom and up the sides of the pan.
  5. Bake (Optional): Bake at 350°F (175°C) for 8–10 minutes, until lightly golden and set. Let cool before filling.
    For no-bake desserts: Chill the crust in the fridge for at least 1 hour to help it firm up.

Notes

Use Fresh Graham Crackers: Stale crackers = stale crust. For the best texture and flavor, use fresh graham crackers and crush them just before making the crust.
Crumb Texture Matters: Aim for fine, even crumbs—they should resemble coarse sand. This helps the butter distribute evenly and keeps the crust from crumbling after baking or slicing.
Pack It Firmly: Make sure it's tightly packed, especially on the sides, so it holds its shape when sliced.
To Bake or Not to Bake: Bake the crust if you're using a wet filling (like cheesecake or custard) or want a firmer, toasted texture.
Chill the crust: If you're making a no-bake pie or want to keep things quick and easy. One hour in the fridge usually does the trick.