Homemade Graham Cracker Crust (Full-Size or Minis)
Skip store-bought and make this easy Homemade Graham Cracker Crust instead! This 3-ingredient, failproof recipe works for both full-size and mini crusts. Perfect for no-bake cheesecakes, cream pies, tarts, and more!
If you need a prepared graham cracker crust, you’ve come to the right place. I used to buy those Arrowhead Mills organic graham cracker crusts, but now I almost always have a few of these homemade ones stashed in my freezer.
They come together with just 3 ingredients, bake in under 10 minutes, and once cooled, you’re rewarded with a firm, golden pie crust that tastes SO much better than anything from the baking aisle. My husband raves about this pie crust every time I make it.
I use these crusts for my No-Bake Protein Cheesecake and my No-Bake Coconut Cream Pie, but they work like a charm for just about any pie—key lime, banana cream, lemon meringue, chocolate silk, peanut butter, you name it! You can even make cute little mini graham cracker crusts using the same recipe!
Recipe highlights
- Only 3 ingredients! All you need is graham crackers, raw sugar, and melted butter.
- The mixture bakes up beautifully as a standard 9-inch pie crust and as minis!
- Better for you than store-bought, especially if you use whole-grain, all-natural graham crackers.
Ingredients and substitutions
- Graham crackers. You’ll need 10-12 full sheets of graham crackers, depending on the brand. If using Honey Maid, for instance, a dozen sheets is just the right amount. For a whole-grain version, I love the Mi-Del 100% Whole Wheat Honey Grahams. Cinnamon graham crackers work too!
- Turbinado sugar. Be sure to use turbinado sugar (also known as “raw sugar”), not granulated sugar, as it doesn’t melt as quickly, resulting in the sweet, toasty crunch we’re aiming for. If you can’t find it, light brown sugar can work in a pinch.
- Salted butter. I use melted salted butter to help bind everything together and add that classic, rich, buttery flavor. If you’re using unsalted butter, just add a pinch of salt to balance the sweetness.
How to make a full-size graham cracker crust
Step 1: Preheat oven. Set your oven to 375°F.
Step 2: Crush the graham crackers. Add the graham crackers to a food processor and pulse until they are finely ground into crumbs.
Step 3: Combine ingredients. In a medium bowl, combine the graham cracker crumbs and sugar. Pour in the melted butter and stir until all the crumbs are evenly moistened.
Step 4: Press into the pie dish. Transfer the crumb mixture to a standard 9-inch pie plate. Use the bottom of a measuring cup, a flat-bottomed glass, or the back of a spoon to press it firmly across the bottom and up the sides.
Step 5: Bake. Place the pie dish on the center rack and bake for 8-10 minutes until the edges are lightly golden.
Step 6: Cool. Let the crust cool completely before adding any fillings.
How to make minis
This recipe yields about 1½ cups of the graham cracker crust mixture, which is just right for 8 personal-sized mini crusts.
Start by preheating your oven to 350°F. Meanwhile, line 8 mini pie tins or a standard muffin tin with parchment liners and divide the graham cracker mixture evenly (about 3 tablespoons per crust), pressing the mixture firmly into the bottom and slightly up the sides of each one. Bake for 6-8 minutes, and then let the crusts cool completely in the tins before using them.
Recipe tips and FAQs
- No food processor? Crush the crackers the old school way. Just place them in a zip-top bag and use a rolling pin to crush them. You’re aiming for a fine, sand-like texture with no big chunks.
- Let the melted butter cool for a minute or two before adding it to the crumb mixture. That way, everything mixes nicely and you don’t end up with any greasy clumps.
- Overbaking can cause the crust to become dry and brittle, so it’s essential to keep a close eye on the baking times. Every oven runs a little different. I pull full-size crusts out of the oven at the 9-minute mark and mini crusts out at the 7-minute mark.
- Let the crust cool completely before using it. This slight pause helps the crust finish firming up and prevents it from becoming soggy once you layer in the filling.
Variations
Here are a few fun ways to make this graham cracker crust recipe your own:
- Spiced – Mix in ground cinnamon, pumpkin pie spice, or nutmeg, especially if you’re using the crust for a cozy fall pie.
- Nutty – For extra crunch and flavor, add a few tablespoons of finely ground pecans, walnuts, or almonds to the crust mixture.
- Chocolate – Swap in chocolate-flavored graham crackers for a chocolate version perfect for peanut butter, mint, or berry-based fillings.
If your crust is falling apart, the mixture was either too dry or not pressed tightly enough. For best results, the mixture should resemble wet sand and hold together when pinched. If it’s too crumbly, stir in a little more melted butter. When pressing it into the pan, really take your time and press it down firmly and evenly (but not too tight!).
If your crust comes out too hard, it was likely overbaked. Next time, be sure to bake it just until the edges are lightly golden. It will continue firming up as it cools.
Not as written, but it’s easy to make gluten-free! Just use certified gluten-free graham crackers, and the texture should come out almost exactly the same.
Best pie fillings to pair with graham cracker crust
Honestly, this sweet, buttery pie crust is perfect for almost anything! Think no-bake cheesecakes, icebox pies, and every dreamy, creamy concoction in between. Here are a few of my favorites from the blog (just swap in this graham cracker crust if the recipe doesn’t already call for it):
Storing and freezing
Storing: Once the crust is baked and cooled completely to room temperature, wrap it tightly and store it at room temperature for up to 2 days or in the fridge for up to 5 days.
Freezing: Wrap the cooled pie crust tightly with plastic wrap and foil, then freeze it for up to 2 months. When you’re ready to use it, let it thaw at room temperature first.
More store-bought classics from scratch
If you love this graham cracker pie crust recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
Stay posted on my latest cooking adventures through social media @ Instagram, Pinterest, and Facebook. Also, don’t forget to tag me when you try one of my recipes!
Homemade Graham Cracker Crust (Full-Size or Minis)
Ingredients
- 1½ cups crushed graham crackers (180 grams) It's 10-12 full sheet crackers, depending on the brand used *see ingredient notes
- ¼ cup raw turbinado sugar
- 6 tbsp salted butter melted and cooled to room temp
Instructions
- Preheat oven to 375 degrees F
- Process graham crackers in a food processor until finely ground into crumbs.
- In a medium-size bowl, combine graham cracker crumbs and sugar.
- Add butter and blend well.
- Press firmly into the bottom of a 9" pie plate
- Bake for 8-10 minutes or until crust is lightly browned. * I pull mine around 9 minutes.
- Cool completely before filling.
Notes
How to make minis
This recipe yields about 1½ cups of the graham cracker crust mixture, which is just right for 8 personal-sized mini crusts. Start by preheating your oven to 350°F. Meanwhile, line 8 mini pie tins or a standard muffin tin with parchment liners and divide the graham cracker mixture evenly (about 3 tablespoons per crust), pressing the mixture firmly into the bottom and slightly up the sides of each one. Bake for 6-8 minutes, and then let the crusts cool completely in the tins before using them.Nutrition
- Jalapeño Pimento Cheese Sausage Balls - August 13, 2025
- High Protein Southwest Breakfast Skillet - August 11, 2025
- Easy No Bake Protein Cheesecake - July 28, 2025
Hey Amee, I haven’t tried this crust yet, but it sounds like a winner. I have a question for you….Have you ever had a graham cracker crust go soggy? I read somewhere on the internet that you can blind bake the crust and then brush some egg white on it then bake for another one or two minutes. Haven’t tried it, but it sounds like it might work.
What are your thoughts?
Hi Paul! I actually haven’t tried this, but I will next time I make it. Thanks for the idea! It really depends on what filling ingredients you use in regards to how the crust texture holds up.
Hello Amee! I found you through Basilmomma’s Blog Hop!
My hubby just loves chocolate pie. I’ll have to try this!
Have a great day! Sherri
http://www.FoodBasics101.com
Facebook- http://tinyurl.com/3nd53r4