Graham Cracker Crust

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Make this easy graham cracker crust recipe for your favorite baked or no-bake desserts! It's slightly sweet and made for pies, bars, and cheesecakes.

Prep Time5

Resting time1

Total Time5

Course: Dessert

Cuisine: American

Servings: 9-inch pie crust

Calories: 1346kcal

Author: Traci

Preheat the oven to 350°F with your oven rack centered.
Stir the GRAHAM CRACKER CRUMBS, BROWN SUGAR, MELTED BUTTER, and SEA SALT in a mixing bowl until combined.
Tip: If using whole graham crackers, pulse them in a food processor or crush them in a plastic bag with a rolling pin until they resemble fine crumbs.
Transfer the mixture to an ungreased 9-inch pie pan or 9-inch springform pan. An 11-inch pie pan works too!
Use your fingers to initially press the crust evenly into the edges and sides of the pan. Then, use a flat-bottomed cup to firmly press the bottom of the crust into the pan.
Bake the pie crust for 8 minutes until the surface is golden brown. Cool completely before adding the filling. Store at room temperature for up to 3 days.

Cover and refrigerate up to 5 days, or until you're ready to use it.
For long-term storage, you can freeze the crust for up to three months. Wrap it tightly or place it in a freezer-safe container to keep it fresh.

You won’t need to grease the pan, as the butter in the crust will naturally prevent sticking.

The crust mixture should feel like slightly damp sand that compresses when squeezed.

To ensure a compact and sturdy base, press the crumbs firmly into your pan using the bottom of a measuring cup or a flat-bottomed glass.

Making the crust ahead of time is a great way to save time.