Homemade Graham Cracker Crust (Full-Size or Minis)

a baked graham cracker pie crust in a clear pie dish

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.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 172kcal

Author Amee

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