Graham Cracker Pie Crust

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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

Servings: 8
Calories: 72kcal


  • cups graham crackers, finely crushed
  • 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.


Serving: 11/8 of recipe | Calories: 72kcal | Carbohydrates: 13g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 111mg | Potassium: 30mg | Fiber: 1g | Sugar: 4g | Calcium: 13mg | Iron: 1mg
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