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    Home » Basic Baking Techniques

    Published Jul 14, 2017 · Updated Jun 28, 2022 · by Tammy Spencer · This post may contain affiliate links.

    Easy Graham Cracker Crust (3 Ingredients)

    Jump to Recipe Jump to Video
    Half chocolate cream pie in the pan with 2 forks on a plate in background on a green polka dot towel Pinterest banner.
    Half chocolate cream pie in the pan with 2 forks on a plate in background on a green polka dot towel Pinterest banner.

    This easy graham cracker crust for pies, bars, and cheesecakes only needs 3 ingredients. Substitute cookie crumbs for a fun variation, and either type can be baked or chilled as needed. Match your crust base to your filling for fun flavor combinations!

    Half chocolate cream pie in the pan with 2 forks on a plate in background on a green polka dot towel. this …

    Why this recipe works

    • An easy and versatile crust that needs only 3 ingredients
    • You can blind-bake a graham cracker crust or make a chilled no-bake crust depending on your needs
    • Substitute cookies for the graham crackers to make a cookie crumb crust

    Well, that's the way the cookie crumbles

    What is this, a statement of hopelessness? Futility? Nay, gentle reader, I say nay! This is a statement of hopefulness, of goodness and light, because now we have a way to make a wonderful crust for pies, bars, and cheesecakes.

    And we get to beat the hell out of graham crackers and/or cookies in the process!

    Jump to:
    • Why this recipe works
    • What you need
    • How to make a graham cracker crust
    • Questions asked and answered
    • Pro Tip: How to make a cookie crumb crust
    • Related Recipes
    • Recipe
    • Comments

    What you need

    The ingredients for a graham cracker crust recipe are graham crackers, melted butter, and sugar. How easy is that!

    Making a graham cracker pie crust is easier than a pastry pie crust. There's no cutting in butter or kneading involved, or rolling out dough. Best of all, you can choose whether to blind bake it or make a no-bake graham cracker crust to get it ready to fill.

    Graham cracker crust ingredients portioned in bowls on a wooden tray.
    Only three ingredients are needed to make a graham cracker crust

    How to make a graham cracker crust

    Step 1: Make the crumb mixture

    Using a food processor, crush the graham crackers into crumbs (photo 1). You can use a mallet and a plastic bag, especially if you're not having a good day. Transfer the crumbs to a medium bowl if you're not using the food processor.

    a small scone
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    Collage of turning graham cracker into crumbs in a food processor.
    A food processor makes quick work of turning the graham crackers into crumbs

    Pour in the melted butter and sugar and pulse (or mix with a spoon) until the crumb mixture is combined (photo 2). It will have a sandy texture, but be wet enough to hold together when pressed.

    Collage of adding sugar & melted butter to graham cracker crumbs in a food processor.
    Mixing together the crumbs, melted butter, and sugar

    Step 2: Press crumb mixture into pan

    Press the mixture firmly into the bottom and partway up the sides of a 9-inch pie pan, a 9-inch round springform pan, or whatever sized baking pan you're using for your recipe. Use a pastry dough tart tamper, the bottom of a measuring cup, or a straight sided glass tumbler to pack the crust down tightly (photo 3).

    If you're using a standard 9-inch dish pan (not deep dish), you'll likely have ¼ to ½ cup of extra crumb mixture. This can become a garnish for the final product you're making, if you like.

    Collage of tamping a graham cracker crumb mixture into a 7-inch pie pan.
    It's important to really press the crumbs in firmly so the final crust holds together.

    Step 3: Finish the crust

    You have 2 options on how to prepare the crust for filling, no-bake and blind-bake.

    For a no-bake crust: Chill the pie crust in the freezer for 15 to 20 minutes to firm up the melted butter (photo 4). Fill as desired.

    An unbaked graham cracker crust a 7-inch pie pan from overhead.
    All tamped down and ready to chill

    To blind-bake the crust: Baking the crust gives a toasty flavor to the crust, but be sure to have the crumb mixture tamped down really well so the final crust holds together (you don't need baking beads).

    Place the crust in a preheated 375°F oven for 15 minutes until the crumb mixture is set and you smell the graham crackers toasting. Remove the pan from the oven, and gently tamp down the crust if it puffed up in the oven (photo 5).

    Cool on a rack if your recipe calls for that, and fill as desired.

    A baked graham cracker crust a 7-inch pie pan from overhead.
    A cooled baked graham cracker crust ready to fill

    Questions asked and answered

    Here are some questions you might have...

    Is it better to bake or chill a graham cracker crust?

    The answer lies with the type of filling you'll be making. Generally speaking, a pie, cheesecake, or other pastry that needs to be baked would use a baked crust. It's a good idea to blind bake the crust first so that you know it's properly set before adding your filling.

    A chilled filling can use either a blind-baked (and completely cooled) crust or a chilled no-bake crust.

    How many graham crackers make a cup of crumbs?

    Here's a handy conversion guide for graham crackers and some cookies:
    - 10 graham cracker sheets will yield 1¾ cups
    - 40 chocolate cookies (255 grams) will yield 2 cups
    - 71 vanilla wafer crackers (250 grams) will yield 2 cups of crumbs
    - 43 gingersnaps (304 grams) will yield 2 cups of crumbs.

    Why does my graham cracker crust fall apart?

    One reason is that the crumb mixture may not have had enough melted butter to set the crust when it was baked or chilled. Or, the crumb mixture wasn't tamped down firmly enough in the baking pan.

    Pro Tip: How to make a cookie crumb crust

    You can make pie crust with graham crackers, but you have another option. Cookie crumbs also make an excellent base. Of course, a graham cracker crust goes with most anything, as do crusts made with vanilla wafers, shortbread, and chocolate cookie crumbs (especially pudding-type pies).

    All you have to do is replace the graham crackers with 2 cups (170 grams) of your favorite cookie crumbs. You can even add cookies to the graham cracker crumbs or combine different cookies together if you want.

    Just remember to adjust the amount of sugar to taste based on how sweet the cookie is. If you're using sandwich cookies with the filling, adjust both the sugar and the butter to taste. Some cookie suggestions are:

    • Vanilla Wafers
    • Shortbread
    • Chocolate cookie crumbs
    • Oreos
    • Gingersnaps
    • Pretzels
    • Saltine Crackers

    The neat thing about cookie crusts is that the cookies are pre-sweetened bits of food hugs. They can be chosen to complement or contrast with the filling.

    Use pretzels for an ice-cream Mud Pie, gingersnaps for a Pumpkin Pie, and saltine crackers in a Butterscotch pudding pie. These almost authentic Nanaimo Bars have a no-bake chocolate graham cracker base. You get the idea.

    Nanaimo bars plated stacked closeup
    Nanaimo Bars have a chocolate graham cracker crumb base

    Making graham cracker or cookie crusts are also a great way to use up graham crackers or cookies that are going (or have gone) stale, so you don’t have to waste them.

    So go ahead and let that cookie crumble. It will be the start of something delicious!

    Slainté! L’chaim! Cheers!

    Tammy

    Related Recipes

    Pies and tarts can be sweet or savory, and there are so many fillings from which to choose. From fruits to nuts and custards, there's bound to be a pie or tart that catches your fancy! Here are a few choices to try.

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    Recipe

    Half chocolate cream pie in the pan with 2 forks on a plate in background on a green polka dot towel.

    Easy Graham Cracker Crust (3 Ingredients)

    Tammy Spencer
    This easy graham cracker crust for pies, bars, and cheesecakes only needs 3 ingredients. Substitute cookie crumbs for a fun variation, and either type can be baked or chilled as needed. Match your crust base to your filling for fun flavor combinations!
    Adapted from King Arthur Baking
    5 from 1 vote
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course DIY ingredients
    Cuisine General
    Servings 12 slices
    Calories 65 kcal

    Equipment

    • food processor
    • pastry dough tart tamper
    • 9-inch pie pan
    • 9-inch round springform pan
    Prevent your screen from going dark while cooking

    Ingredients
     
     

    • 1½ cups graham cracker crumbs, about 10 full sheet graham crackers, see Recipe Notes
    • ¼ cup granulated sugar, see Recipe Notes
    • 5 tablespoons butter, melted

    Instructions
     

    • Using a food processor, crush the graham crackers into crumbs. You can use a mallet and a plastic bag, especially if you're not having a good day. Transfer the crumbs to a medium bowl if you're not using the food processor.
    • Pour in the melted butter and sugar and pulse (or mix with a spoon) until the crumb mixture is combined. It will have a sandy texture, but be wet enough to hold together when pressed.
    • Press the mixture firmly into the bottom and partway up the sides of a 9-inch pie pan, a 9-inch round springform pan, or the baking pan you're using for your recipe. Use a pastry dough tart tamper, the bottom of a measuring cup, or a straight sided glass tumbler to pack the crust down tightly.
    • If you're using a standard 9-inch dish pan (not deep dish), you'll likely have ¼ to ½ cup of extra crumb mixture. This can become a garnish for the final product you're making, if you like.
    • For a no-bake crust: Chill the pie crust in the freezer for 15 to 20 minutes to firm up the melted butter. Fill as desired.
    • To blind-bake the crust: Baking the crust gives a toasty flavor to the crust, but be sure to have the crumb mixture tamped down really well so the final crust holds together.
    • Place the crust in a preheated 375 °F oven for 15 minutes until the crumb mixture is set and you smell the graham crackers toasting. Remove the pan from the oven, and gently tamp down the crust if it puffed up in the oven. Cool on a rack if your recipe calls for that, and fill as desired.

    Notes

    For a cookie crumb crust: Replace the graham crackers with 2 cups (170 grams) of your choice of cookie crumbs. You can even add cookies to the graham cracker crumbs or combine different cookies together if you want. Just remember to adjust the amount of sugar to taste based on how sweet the cookie is. If you're using sandwich cookies with the filling, adjust both the sugar and the butter to taste. Some cookie suggestions are:
    • Vanilla Wafers
    • Shortbread
    • Chocolate cookie crumbs
    • Oreos
    • Gingersnaps
    • Pretzels
    • Saltine Crackers
    Handy Conversion Guide
    • 10 graham cracker sheets will yield 1¾ cups
    • 40 chocolate cookies (255 grams) will yield 2 cups
    • 71 vanilla wafer crackers (250 grams) will yield 2 cups of crumbs
    • 43 gingersnaps (304 grams) will yield 2 cups of crumbs.

    Your Notes

    Click here to add your own private notes

    Nutrition

    Serving: 1 sliceCalories: 65 kcalCarbohydrates: 12 gProtein: 1 gFat: 1 gSaturated Fat: 1 gCholesterol: 1 mgSodium: 76 mgPotassium: 27 mgFiber: 1 gSugar: 7 gVitamin A: 10 IUCalcium: 15 mgIron: 1 mg
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      Recipe Rating




    1. Dawn says

      May 15, 2020 at 1:03 pm

      I haven’t made it yet but oh boy I’m going to!! Thanks Tammy????

      Reply
      • Tammy says

        May 15, 2020 at 1:36 pm

        Excellent, Dawn! I hope you fill it with something extra yummy 😉

        Reply

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    Hi, I'm Tammy! My fascination with baking comes from my love of science and the magic of bringing together ingredients to produce something yummy. Coupling that with my appreciation of scotches and bourbons, I love to bake stuff, jot down my whisky tasting notes, and share my experiences with you!

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