Homemade Graham Cracker Pie Crust Recipe: Rethink Those Store-Bought Pie Crusts by Ann Marie Patitucci
I was just telling my mom that I think my favorite dessert group (if that’s a thing, it should be!) is pie. I grew up eating my mom’s homemade pies and I love them to this day. I can’t even choose a favorite because I have multiple favorites: pecan pie, lemon pie, French silk pie, apple pie, cherry pie and blueberry pie (pretty much all the berries!). I enjoy them all year and I like both standard pie crust and alternatives like Oreo cookie crust and graham cracker crust.
I really love the graham cracker option, and I think it’s because when I was a kid my older cousin, Kim, always made chocolate pie with graham cracker crust for dessert. I’ve continued to love it well into adulthood.
To be honest, I don’t know if Kim made her own or if she used store-bought pie when I was a kid. I’ve personally used store-bought a few times, but it’s so quick and easy to make your own that I don’t think I’ll do so again. This recipe takes only five minutes to put together, and we all know homemade always tastes best. So save a trip to the grocery store and make your own. I think you’ll find that this crust is versatile, too. It’s great for pies, of course, but it’s delicious for cheesecake, too! And you can use it for both bake and no-bake recipes.
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Cuisine: American
Prep Time: 5 minutes
Bake Time: 10 minutes maximum (see options)
Total Time: 15 minutes
Servings: 1 crust
Ingredients
- 1 1/2 cups graham cracker crumbs (about 11 graham cracker sheets ground into crumbs in a food processor)
- 2 tablespoons granulated sugar
- 1 tablespoon packed brown sugar
- 7 tablespoons butter, melted
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Recipe Notes
- How you handle the graham cracker pie crust depends on the recipe you are using it for. If you’re using this crust as part of a different recipe, bake it according to that recipe’s instructions. If the crust needs to be pre-baked, bake on 375 degrees F for 7 to 10 minutes. If this crust is for a no-bake recipe, refrigerate for 10 to 20 minutes before filling it.
- Try this pie crust recipe with shortbread cookies or other dry cookie instead of the graham cracker crumbs.
- If you don't have a food processor, but the graham crackers into a plastic food storage zipper bag and crush with a rolling pin.
Here’s how to make it:
- If you already have graham cracker crumbs, you can move to step 2. If not, place graham crackers in a food processor and process until finely ground into crumbs.
- In a mixing bowl, stir together graham cracker crumbs, sugar and brown sugar. Add melted butter and mix together until well combined and crumbs are moistened.
- Pour the crumb mixture into a pie dish or Springform pan. Use the bottom of a measuring cup to firmly pack crumbs into the bottom of the pan. If you’re using a pie dish, carefully press up the sides as well. Using your fingers, pack crumbs tightly into the sides of the dish.
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