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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 the 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 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.