This post may contain affiliate links, please see my disclosure policy to learn more.
Graham cracker pie crusts are super easy to make. Just crush the graham crackers into fine crumbs, add sugar and melted butter then bake.
I use a food chopper to crush the graham crackers into crumbs. You can crush them by hand by putting them in a plastic bag and using a rolling pin or glass jar to smash them into fine crumbs.
Mix 1-1/2 cups graham cracker crumbs with 1/3 cup granulated sugar and 6 Tablespoons of melted butter. Press firmly into the bottom and slightly up the sides of a pie pan. Bake at 350° for 10 minutes. Allow the crust to cool before adding filling. For a baked pie don’t pre-bake the crust, just fill and bake according to the directions.
You can use this for any recipe that calls for a graham cracker crust. To use for a baked cheesecake you will probably want to double it, to make sure you have enough crust for a spring form pan.
I have made this crust using Nilla wafers and Ginger snaps, bother turned out great. Any dry cookie can be used in place of the graham crackers.
Graham Cracker Pie Crust
- 1½ cups graham crackers, finely crushed
- ⅓ cup granulated sugar
- 6 Tbs butter, melted
- Preheat oven to 350°.
- Mix graham cracker crumbs, sugar and butter. Press firmly into the bottom and partially up the side of a pie pan.
- Bake for 10 minutes. Cool before filling.