Graham Cracker Crust Recipe

4.71 from 17 votes

Graham Cracker Crust Recipe

This is the only recipe you will need for a graham cracker crust. Instructions are included for a no-bake crust or a crispy baked crust.

There are two portion sizes. The regular size fits into a pie dish or a square baking pan. The larger size makes enough to go up the sides of a cheesecake pan or fits in a 13 x 9 baking pan.

Prep Time10

Cook Time8

Total Time18

Course: Desserts

Cuisine: American

Keyword: baking, cookies, dessert, dessert bars, graham cracker crust, pies, sweets

Servings: large crust or 1 regular size crust

Author: Dahn Boquist

Ingredients

large crust (fits up the side of a cheesecake pan)

14 whole graham crackers about 2 cups crumbs
10 tablespoons butter melted (use 11 Tbls. for no-bake crusts)
½ cup brown sugar
¾ teaspoon cinnamon optional
¼ teaspoon salt

Small/standard sized crust (fits a standard pie pan)

11 whole graham crackers 1-½ cups crumbs
8 Tablespoons butter use 9 Tbls. for no-bake crusts
⅓ cup brown sugar
½ teaspoon cinnamon optional
pinch salt

Instructions

If you plan to bake the crust, pre-heat the oven to 350°F.
Toss the graham crackers into a food processor and pulse until they are very fine. (Optionally you can place the graham crackers in a sealable bag and pound them with a rolling pin then pour them into a bowl.)
Add the butter, sugar, and salt then pulse the food processor (or stir them) until well combined.
Spread the mixture evenly into the bottom of your pan and press it down firmly. The mixture will seem dry but press it very firmly and it will stick together.

For a crisp baked crust:

Bake for 7 to 10 minutes or until light golden brown.

For a no-bake crust:

Place in the fridge for 30 minutes to chill and firm up.

Video

Notes

The large recipe makes enough crust to go up the sides of a cheesecake pan or makes a thick crust in a 13x9 inch baking pan.
The smaller recipe makes enough crust for a standard size pie pan or an 8x8 square baking pan.
For a no-bake crust, add an extra tablespoon of melted butter. The extra melted butter will help the no-bake crust hold up better. Do not use extra butter if you plan to bake the crust or it will slump down the sides while it bakes.
If you plan to bake the crust do not add the extra tablespoon of butter or the crust will slip down the edge of the pie shell. The mixture will seem dry. The key to success is to press the crumbs in very firmly.

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