From the Kitchen

Homemade Graham Cracker Crust

I love a good pie crust, it can make or break your pie. So I have this fabulous recipe for a homemade graham cracker crust that is easy to make and yummy to eat! Once you have this recipe, it can be used with all kinds of delicious desserts. Add in pudding, ice cream, or your favorite fruit filling!

Bake Homemade Graham Cracker Crust Recipe

Homemade Graham Cracker Crust

Watch our recipe video:

Ingredients:

  • 1 ½ c. graham crackers – 1 package of 9-10 crackers
  • 6 Tbs. butter, melted
  • 1/3 c. sugar
  • ½ tsp. cinnamon

Homemade Graham Cracker Crust Ingredients

Method:

1. Crush your graham crackers until really fine. I like to let my kids help with this part, adding them into a sealed plastic bag and crushing them with a rolling pin.

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Crushing Graham Crackers for Pie

2. Mix all the ingredients together.

Mixing Homemade Graham Cracker Crust

3. Using a the back of a spoon, press your mix into a pie pan. Make sure to press it up the edges as well, making it nice and even all across.

Pressing Homemade Graham Cracker Crust

4. Bake your pie crust for 7 minutes in a pre-heated oven of 375°.

It’s ready for your favorite fillings…

Pie filling ideas:

  • Cheesecake
  • Oreos with ice cream
  • pudding
  • fruit and whipped cream

Fill your crust with slightly melted Pumpkin Pie Ice Cream and then re-freeze it. You may need to thaw it out a little before cutting and serving. (I love Dreyer’s 1/2 the fat ice cream, but I seem to eat twice as much!)

Make small pie crusts by dividing up your recipe into small baking dishes. They are delicious as a personal sized treat!

More recipes for this Graham Cracker Crust:

  • Strawberry Ice Cream Mini Pies – make this graham cracker crust recipe into little mini dishes for individual desserts paired with homemade strawberry ice cream!
  • Heart Shaped Pudding Pie – find a fun shaped pie dish or cake pan and bake your crust right into it, making a festive pie for a holiday.
  • Pumpkin Yogurt Pie Filling – this is a perfect filling to add to your homemade graham cracker crust!

Pin this recipe for later:

Bake up a homemade graham cracker crust

79 comments

  1. This is my first time making a home made crust, and i was wondering if that after you bake it are you supposed to let it cool by itself or will it hurt to put in the refrigerator?

  2. Thank you for your res. I like to fill them with ::take a packet of non sweeten kool aid, any flavor you like. and add it to a tub of cool wip mix it up till well blended , top it off with fresh fruit slices. CHILL 3 hours .THAN ENJOY !

  3. Had strawberries I had to use and some Marie’s strawberry glaze. I made the pie crust in less than 5 minutes, poured in the sliced strawberries and pour the glaze over the top. Covered it with foil and drove 3 hours with it in the trunk to Easter dinner. Great raves!!
    Fast, easy, cheap, delicious

  4. This is the 1st time I have ever made the graham cracker crust I usually buy it ready made. NEVER AGAIN after trying it with this. It’s so good you could eat it plain. I just wanted to make something quick and easy and used cheesecake pudding mix and added blueberry fruit topping to it. Awesome, quick and easy.

  5. I usually buy the premade crust but forgot to buy one and didn’t want to go back to the store. Now that I realize how insanely easy this crust is I will never buy a premade one again!

  6. I need to make a Chess Pie and the lady wants it in a graham cracker crust. Will it
    be alright to bake it like a flour pie crust? I have never baked a pie in a graham cracker
    crust. Do I bake the crust first, or pour in the chess pie and then bake together?

    Thank you,

    June Briggs

  7. The type of butter used will make the difference in the crust. You need to use real unsalted butter. It cost more, but this makes the difference in the crust. My sister and I made this crust the same day. I used real butter and she used the cheep butter. Her crust was oozing with butter and clumped up. Mine on the other hand was perfect. Easy to cut and yummy.

  8. I made this graham cracker pie crust just yesterday and it turned out beautiful! I used 1 sleeve of graham crackers, and 1 single cracker (10 in all) each cracker was two “squares” attached together. Make sure you use the correct amount of melted butter. It’s delicious!!

  9. If I am using this crust for a pumpkin pie, do I bake the crust seperately or will it be better to wait to bake it with the entire pie? I’m afraid that the crust will be overcooked either way!??

  10. This sure is a easy recipe I like regular pie crust but Graham cracker crust is good too for desert time ideas and the stuff they sell in the stores is really bad. Nothing like homemade. I made a homemade pumpkin pie yesterday with fresh pumpkin that I cooked the pumpkin in a big roaster pan for about an hr and then mashed it and made my pumpkin pie. It was so good with fresh pumpkin

  11. Really? 6 (six) Tablespoons (“Tbs.”–your recipe quoted) of butter? For 1 package of nine Graham crackers (scored into 4 rectangular sections)? Really? My cracker crumbs were swimming in melted butter in the mixing bowl! The crumbs were so oozy, they would not form correctly in the pie tin. And as it baked, the sides slumped down into the middle. And when I took it out after 7 minutes, I had puddles of butter in the middle of my pie crust. I should have listened to my wife. She warned me that I needed to add more crackers. I’d say about another entire package. WARNING: THIS RECIPE DOES NOT WORK AS IS!

    1. 9 Graham Crackers are not broken in 4 when counting – by the way you are telling it you used 2 Graham Crackers. When a recipe calls for a Graham Cracker they call for the entire cracker – all 4 rectangular sections. By your way of counting you need abourt 36 rectangulars or 9 Graham Crackers by the rest of our counts. Try again counting this way, you won’t be sorry.
      dlp

      1. Yes, dlp is correct. I’ve done this recipe multiple times and it always works out just like I stated in the recipe. 9 full graham crackers, just like in the supplies photo above.

        Have fun baking!

        1. I just had the same problem. And I used the correct number of graham crackers. 1 full package. But there was a big puddle in the middle when I took it out of the oven. Not sure where I’m going wrong with this but I am super bummed as this seemed like such a great, easy recipe. :(

          1. Sorry you’ve had trouble with this. I’ve made it quite a few times and it has worked out for me each time. But I will make it again this week and let you know how it goes. I’ll follow my recipe perfectly as I go.

    2. I dont know what you did but obviously you did something wrong,did you forget to add the sugar.I did mine just as recipe said and it was wonderfull,and so has everyone elses,you seem to be the only one that it didnt turn out for.

  12. There have been to many times I have bought store crusts that when I get home the crusts crumble into crumbs. That will never happen again. I like to make one box chocolot pudding and one box french vanilla seperately. Pour one into the bottom and the other over the top to layer. Place sliced strawberries on top and chill. Serve with whipped topping if you like.

  13. I am going to use this recipe for my pumpkin cheesecake that I am making for Thanksgiving! I didn’t realize making my own graham cracker crust would be so easy!

  14. Couldn’t find my recipe for the crust so I got on line and found this one. I made this crust and it’s the best I’ve ever made. My family calls it the cookie crust. Excellent with pie filling or ice cream filling like an ice cream sandwich cookie. Yum!

  15. Why when i use a graham cracker crust to make cookie bars, do I end up with the crust sticking and my bars cannot be cut into nice even squares?

    1. That is a great question. I’ve never made this crust for bars, only pies. But give it a try and see what happens. Let me know how it goes if you use it.

      1. Are you baking the crust first? Some people just refrigerate it, & it doesn’t serve as easily. Also, spraying the pan can help.

  16. Literally have it in the oven as we speak and this is so unbelievable yummy! I can only pray the cheese cake part turns out half as good as the crust!!!!…thank you :)

  17. SOo…strawberry pie is my fav but it never has enough crust! if it were up to me, there would be equal parts crust/strawberries! i’m gonna double it up…we’ll see what happens! i’m gonna have to find a huge pic pan hehe!!

  18. looking for the recipe for Lemon Mousse on a graham cracker crust. I know it has Eagle Brand milk, eggs, lemon juice — but sure of the rest! Help

    1. Cindy,
      Hope you can still use this. It is THE BEST lemon pie…EVER. My mom made this…any other lemon pie just tastes so artificial to me now.

      18 graham crackers, crushed; 1/4 cup sugar and 1 stick of butter, melted. Press into pie pan and bake for 10 mins. at 350.

      Mix together:
      juice from 3 lemons
      1 can eagle brand milk
      1 egg yolk (save whites for topping)

      Pour mixture into crust.

      Beat 2 egg whites (room temp) until frothy and while beating, add 1/4 tsp. creme of tarter. Beat appr.
      10 mins. (yep, you hear right….10 mins.)

      Slowly add 1/2 cup sugar while still beating and 1/2 tsp. vanilla. Meringue should peak. Top pie with meringue mixture and brown carefully for appr. 15 mins. Refrigerate for 2-3 hours prior to serving.

      Hope this is what you were looking for…it’s wonderful!

  19. This is a good recipe to use for banana cream pie too… just substitute the graham crackers for Vanilla Wafers. =)

  20. I have made it similar to this before but it seemed to dry. So I gave this a try and OMG… its AWESOME!!!! My filling was Philly Cream Cheese,Vanilla Pudding with Cool Whip on top and then ya top it with whatever fruit slices you would like. I prefer strawberries.
    Thank You Again
    P.S.It was a last minute Christmas desert.. lol

  21. Sounds great! It’s very close to the crust of the recipe for this wonderful and delicious Key Lime Pie at this restaurant I work in. TIP: The more BUTTER you use, the BETTER!!

  22. Hey so mine didn’t really come out as planned as in it’s not really a crust as it is just graham cracker crumbs with pudding on top.

  23. I made this yesterday for the kids but used capn crunch crunchberries and filled it with raspberry yogourt and raspberry gelatin mixed with whipped cream and WOW! It was fantastic! Won’t ever buy desserts again. Thanks for helping out!

  24. AHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH!!!!!!! I love PIE!!!!!!!!!!!!!!!!!!!!!!!! I mean who doesn’t?!

  25. I was looking for a homemade pie crust for my special chocolet pie and I Came here, I love trying new pie crusts!

  26. I have made homemade crusts before, but this one tastes absolutely the best! I think it is the addition of the cinnamon that makes a difference. It was a wonderful crust for my lemon icebox pie.

  27. This was a great pie crust. I have never made one until now and I think I will use this recipe forever, and it is super easy. Thanks a lot! Coconut cream with sliced Cara Cara Oranges sounded like a good filling! Thanks again!

  28. I love this recipe! This is the first time that I have ever made a homemade graham cracker crust! This was wonderful!!! No more store bought for me!

  29. I don’t like the standard rolled out flour based crust on pumpkin pies, so I use Graham Cracker crusts..now I will make my own! They’re getting SOOO expensive!

  30. My favorite graham cracker pie crust filling is pink lemonade ice cream filling. 1 small can of pink lemonade to 1/2 gallon of ice cream with whipping cream mixed in as well. Soften the ice cream first, add the lemonade and whipping cream and stir. Put it back in the graham cracker crust and freeze firm. Serve after frozen.

    Yummy

    1. Is the whipping cream in it’s liquid state? Or whipped when you add it to this recipe? This sounds…. Yum! Sweet and Tangy. Perfect for a summertime treat. Do you think you could substitute Limeade for something a little different? While I love both, I have a slight preference for Lime over Lemon.

      1. Carla- Yes, to answer your questions you can substitute limeade. Also the whipped topping is like you would get it from the store (cool-whip) you fold it in to the mixture.

  31. OH….YEAH! Love the pumpkin ice cream in the homemade crust.

    I bought a graham cracker crust the other day because they were super cheap at Target. Never again. I remembered why I had never bought one before. Homemade is SO much better!

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