Graham Cracker Crust Recipe

Name: Graham Cracker Crust Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 shallow 9'' pie crusts
Ingredients: 18 sheets of graham crackers (279 g); 5 Tbsp salted butter, cut into cubes; 1 Tbsp light brown sugar

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Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
2 shallow 9'' pie crusts
Calories
865 kcal
Course
Dessert
Cuisine
American

Graham Cracker Crust Recipe

Jeffrey Yu

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This easy Graham Cracker Crust recipe makes two 9-inch shallow pie crusts! Buttery, sweet, and perfect for any baked or no-bake pie.

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Ingredients

Servings

18 sheets of graham crackers (279 g) $0.74
5 Tbsp salted butter, cut into cubes $0.65
1 Tbsp light brown sugar $0.03

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Instructions

Preheat oven to 350 degrees. Break apart the graham cracker sheets into a food processor.
Add cubes of salted butter and brown sugar on top of graham crackers.
Pulse until a fine, crumbly mixture forms (the consistency of coarse sand)
Dump half of the graham cracker butter mixture into a 9” deep pie pan and press it down into the pan firmly with clean, dry hands.
To make the thickness and coverage of the crust in your pie pan consistent on the bottom and sides, add another tablespoon at a time, if needed.*
Bake the crust in the oven for 10-15 minutes**, until golden brown.
Remove crust from oven, allowing it to cool completely. Use this homemade graham cracker crust with any pie recipe you like.

Notes

*Pie pan depths can vary quite a bit, so I was generous with this crust recipe. If you have shallow pie pans, this will be enough for 2 9'' pie crusts. If you have a deeper pie pan, this will be enough for 1 pie crust with a little left over. Any leftover graham cracker butter crumbs can be frozen or refrigerated, or used in a crumble topping of whatever dessert you are making!
**This crust holds together better and has a more pronounced flavor with a quick bake in the oven. I recommend baking for 10 minutes if you plan to bake the crust again with a filling (ex: a cooked fruit pie) or 12-15 minutes if you're adding a cold filling to finish your pie (ex: a pudding or cream pie).