Graham Cracker Crust

Graham cracker crusts are fast and easy and not fussy like a flaky pastry crust. Easy to use for cheese cake.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 1 pie crust
Calories 1541 kcal
Author Laurie


  • 12 full-size graham crackers (2 cups or about 6 1/2 ounces)
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 6 Tbsp butter
  • 1/4 cup water * optional


  1. Crumble the Graham Crackers: Break up the crackers and place them in the bowl of a food processor along with the sugar. Pulse to break the crackers further and then process continuously until the crackers are crushed into fine crumbs. Alternatively, place all the crackers in a plastic bag and crush with a rolling pin until broken into fine crumbs. You should end up with about 2 cups total of graham cracker crumbs.
  2. Transfer the graham crackers to a bowl. Melt the butter and pour over the graham crackers. Stir until the crumbs are evenly coated and look wet. The crumbs should hold together in a clump if you press them in your fist; if not, add water a tablespoon at a time until this happens.
  3. Press crumb mix firmly into a 9-inch Pie Pan and press them evenly along the bottoms and sides. Heat the oven to 375° F. Another secret to the perfect graham cracker or cookie crust is compacting the crumbs. You need to really, really compact them, especially if you’re not baking it. I use the bottom of a glass for the bottom of the pie plate. Press it good! use you fingers fingers for the sides. Again, use a lot of pressure. Try to get it as even as possible.
  4. If you are making a no-bake pie, like Ice Cream Pie, or chocolate custard, pre-bake the crust for 8 to 10 minutes until dry. Cool completely before proceeding with the recipe. For a baked filled pie, like pumpkin or custard pie, fill the pie and bake according to the recipe instructions.
  5. **In place of graham crackers, you can use oreos, ginger snaps, nilla wafers, chocolate wafer cookies, chocolate graham crackers, cinnamon grahams, or any other cookie or cracker that is dry and crumbles easily.
  6. This crust can also be baked in ramekins, muffin cups, cake pans, or tart pans. Baked crusts can be wrapped in foil and frozen for up to three months. No need to thaw before filling - the crust will be thawed and perfect by the time you set the pie on the table.
  7. No Bake Version: Chill the crust for at least one hour before filling with your no-bake filling. Chill according to the recipe directions, then cut and serve. The crust is semi-crunchy and perfectly sweet. It may crumble a little more on cutting than the baked version, but it’ll hold together nicely.

Recipe Notes

Nutrition Facts
Graham Cracker Crust
Amount Per Serving
Calories 1541 Calories from Fat 792
% Daily Value*
Total Fat 88g 135%
Saturated Fat 48g 240%
Polyunsaturated Fat 9g
Monounsaturated Fat 25g
Cholesterol 194mg 65%
Sodium 1009mg 42%
Potassium 453mg 13%
Total Carbohydrates 182g 61%
Dietary Fiber 6g 24%
Sugars 107g
Protein 12g 24%
Vitamin A 44%
Vitamin C 1%
Calcium 8%
Iron 46%
* Percent Daily Values are based on a 2000 calorie diet.