This basic graham cracker crust is the only one you’ll need when it comes to making a crust for Cheesecake, No-Bake Pies, and dessert bars. It’s thick, rich, and totally easy to master using these simple instructions and just three ingredients. This recipe for graham cracker crust is buttery, sweet, and crispy, exactly how you want it to be. Plus it takes just a few minutes to make! Once you have this one down, learn to make my amazing all-butter pie crust. It’s perfect for all of your favorite fruit pie recipes.
Ingredients In Graham Cracker Crust
Here’s what you need to make a simple homemade graham cracker crust. Complete list of ingredients and amounts can be found in the recipe card below.
Graham Crackers: For one pie, I find that 10 graham crackers are the perfect amount to make a thick graham crackers crust in a 9-inch pie plate or 8×8 inch square pan. Once they are crushed, they create 1 ½ cups of graham cracker crumbs. Sugar: Graham crackers are a bit sweet, but not sweet enough! A bit of sugar makes the graham cracker crust perfect. You can try using brown sugar to give your crust a bit of molasses flavor. On a technical note, sugar is also needed to help hold the crust together after it’s baked and cooled. Butter: You want to use melted butter to mix together the crumbs and sugar. Unsalted butter is ideal when making desserts since you can’t always be sure of how much salt is in your butter.
That’s it! Just three ingredients are needed to make a delicious graham cracker crust! I’ll talk to you more in a minute about how to adjust these ingredients to make other delicious cookie crusts.
How To Make a Graham Cracker Crust
Graham Cracker Crust for Bars
You can use this graham cracker crust recipe for any dessert recipe that needs one, It makes a fabulous crust for cheesecake, pressed into a springform pan. It can also be pressed into a pie dish, or a square baking dish. When making bars that use a graham cracker crust, like my Blueberry Cheesecake Bars, it’s very helpful to line the pan with parchment paper, leaving excess paper handles on the outside. This way you can lift the bars right out of the pan once they’ve cooled!
What to use instead of graham crackers
Graham cracker crust is the classic, but there are ways to make this crust different and delicious, to match any kind of dessert! First, if you aren’t in the US, you may not be able to find graham crackers. To get a similar flavor, you can use digestive biscuits or Arnott’s Marie crackers. I suggest leaving out the sugar if you use digestive biscuits. You need 200g of whatever type of cookie/biscuit/cracker you decide to use. In place of plain honey grahams, you can use other graham cracker flavors to make graham cracker crust. Try chocolate graham crackers or cinnamon graham crackers. Instead of graham crackers, any type of cracker or cookie can be used to make a buttery, crispy crust. Use this method to make a crust from Oreos, shortbread cookies, pecan sandies, or vanilla wafers.
Storing Tips
Graham cracker crust can be made ahead! Store it in the fridge for 1-2 days, or wrap your crust really well and freeze it in the pan for up to three months. Thaw it fully before using it in your recipes.
Recipes With Graham Cracker Crust
Classic New York Style CheesecakeEasy No Bake CheesecakeBlueberry Cheesecake BarsMillion Dollar PieNo Bake Strawberry PieNo Bake Peanut Butter PieBanana Pudding Lasagna (technically this one has a vanilla wafer crust!)
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