Here’s an easy recipe for making a graham cracker crust. While you can buy these in the store, it’s easy and much more delicious if you make it yourself. There really is no reason not to as all you need to do is melt some butter and stir it together with graham cracker crumbs, sugar, and cinnamon. Press it into the pie plate, decide if you need to bake it or not, and you’re done.
Here’s a short step-by-step photo tutorial so you can add graham cracker crusts to your baking repertoire.
How to Make A Graham Cracker Crust
First, you want to use a fork to toss the graham cracker crumbs together with the sugar, salt, and cinnamon. Make sure they are well combined so the flavor is evenly distributed.
If you don’t have graham cracker crumbs, you can grind whole graham crackers in a food processor or pulverize them using a plastic bag and rolling pin.
Next, slowly stream in the melted butter and toss the mixture with a fork to distribute. Check the consistency by pressing a bit of the crumbs together between your fingers. They should be moist enough to form a clump and stick together, but not wet. Adjust by adding a bit more butter (if too dry) or a bit more crumbs (if too wet) if needed.
Transfer the mixture to the prepared pan. Using the bottom of a measuring cup or a small glass, press the mixture firmly into the pan and up the sides. This helps the mixture adhere together and hold its shape.
You don’t always need to bake a graham cracker crust (but most of the time I do)…
If the pie or cheesecake will not be baked then you should bake it until the crust is fragrant, about 10-12 minutes at 350-degrees. Make sure you let it cool completely before filling it.
If you’re using the crust for a pie that will be baked (such as key lime pie), you can gently fill it and put it straight in the oven without pre-baking the crust.
The beauty of a graham cracker crust is its versatility. You can amp up the spices (cinnamon, nutmeg, clove) for fall baking and even use it for pumpkin pie. You could use chocolate graham crackers for a peanut butter pie. You can even add in some crushed pretzels for a salty-sweet effect. Once you know the basics, the possibilities are endless.
Try this recipe: Easy Key Lime Pie Recipe with Fresh Whipped Cream and Graham Cracker Crust
Yields One 9-inch Pie Crust
Save RecipeIngredients
2 cups graham cracker crumbs (or whole graham crackers crushed into fine crumbs)
1/2 cup granulated sugar
1/4 teaspoon kosher salt
1 teaspoon ground cinnamon (optional)
4 ounces (8 tablespoons) unsalted butter, melted
Instructions
Preheat the oven to 350 degrees and place the rack in the middle position. Lightly spray the bottom and sides of a 9-inch pie plate with cooking spray.
In a medium bowl, whisk together the graham cracker crumbs, sugar, salt, and cinnamon.
Add melted butter and stir until well combined. The crumbs should be moist enough to clump together if pressed between your fingers.
Press crumbs evenly into the bottom and sides of pie plate. Use the bottom of a measuring cup to press the mixture firmly into the bottom of the prepared pan.
Bake for 10-12 minutes or just until the crust is fragrant. Let cool completely before filling.
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