How to Make Graham Cracker Crust

When making cheesecakes and pies, always start with my recipe for How to Make Graham Cracker Crust. It's so buttery with the perfect crumble.

Course Dessert

Cuisine American

Keyword crust, graham cracker, pie crust

Prep Time 12

Chill 30

Total Time 42

Servings crust

Calories 691kcal

Ingredients

1¼ cups graham cracker crumbs
¼ cup brown sugar - packed
½ tsp ground cinnamon
⅓ cup butter unsalted, melted

Instructions

Combine the graham cracker crumbs, brown sugar, and cinnamon in a large bowl. Whisk to combine.
Fold in the melted butter until the mixture is crumbly and all of the dry ingredients are moistened.
Transfer the mixture into a 9” round baking pan, pie plate, or springform pan. Press it into a firm, even layer. If you are using this for a cheesecake, make the bottom a bit thinner and press some of the mixture halfway up the sides of the springform pan.
Use the bottom of a glass or your measuring cup - something flat - and use it to help smooth out the crumb layer to make it even and pack it down.
If you are using this for a no-bake dessert - chill it in the refrigerator for at least 30 minutes to help it firm up before adding any filling. This prevents it from becoming soggy.
If you are baking this crust - you can do so at 325 degrees for 10 minutes. Allow it to cool completely before adding any filling.

Notes

You can use coconut oil instead of butter for a vegan option. However, this will not work with margarine or shortening.

This will work with chocolate graham crackers as well as gluten-free graham crackers.

Extra pie crusts can be stored in a sealed container in the fridge for up to 2 days.

Ratios -
6 graham crackers = 1/2 cup graham cracker crumbs
12 graham crackers = 1 cup graham cracker crumbs
24 graham crackers = 2 cups graham cracker crumbs

Nutrition