Learn how to make the perfect Graham Cracker Pie Crust from scratch with these simple tips to prevent it from crumbling.  Ideal for bake or no-bake pies, and easy to customize to match your favorite pie flavors.

We’ve tackled a regular doughy no-fail pie crust.  We did an Oreo cookie crust.

And now, my Pie of the Month series is taking us into new crust territory, with this perfect graham cracker pie crust!

Graham cracker crusts are perfect for baked and no-bake pies alike.  While the first things that come to mind are probably key lime pies and cheesecakes, the possibilities are endless!  S’mores pie. Peanut butter pie. Strawberry icebox pie.

And of course, a new personal favorite pie, coming to you soon right here on Bunsen Burner Bakery!

While the technique is the same as an Oreo cookie crust, the ratio of ingredients is a little different.

We need more butter to make up for the lack of frosting.  We’ll also add in a little sugar since graham crackers are nowhere near as sweet as chocolate sandwich cookies.  And the best part of a graham cracker crust: customize it a little with a pinch of your favorite spices!

Ingredients and Substituions

To make a delicious graham cracker pie crust, we need a few simple ingredients that are easily available at any grocery store. Here are the ingredients we need:

• Graham Crackers: We need about 1 and 1/2 cups of crushed graham crackers to make a 9-inch pie crust. You can either buy pre-crushed graham crackers or crush them yourself using a food processor or a rolling pin.
• Sugar: Add a little granulated sugar to sweeten the graham cracker crust. You can adjust the amount of sugar based on your preference. Coconut sugar also works as a substitution.
• Butter: Butter helps to bind the graham cracker crumbs together and gives the crust a buttery flavor. You can use either salted or unsalted butter here; if using salted, don’t add any extra salt to the recipe.
• Salt (Optional): A pinch of salt enhances the overall flavor of the crust, but isn’t necessary – the salt in the pie filling prevents the overall dessert from tasting flat.
• Spices (Optional): A teaspoon or two of baking spices, like cinnamon, cardamom, nutmeg, or ginger, can create a fantastic new flavor profile!

That’s it! With just four simple ingredients, we can make a delicious graham cracker pie crust that’s perfect for any pie filling.

Making a Graham Cracker Crust

First, start by crushing the graham crackers. The easiest way to do this is with a food processor or a blender, but you can also crush them by hand. Place the graham crackers in a large zip-top bag and crush them using a rolling pin or a heavy pan until the crumbs have a similar texture to sand.

Combine the graham cracker crumbs, melted butter, and sugar. Add a pinch of salt and any other spices, stirring well until all the crumbs are moistened.

Butter is actually the most important ingredient in this crust – not the graham crackers! Wondering why it’s so important? It’s time for my favorite subject… kitchen chemistry!

Kitchen Chemistry

Butter, or an alternative fat such as coconut oil, is crucial both as a binding agent and to prevent the crust from getting soggy. When butter is melted and mixed with the crumbs, it forms a lipid matrix that solidifies upon cooling, acting as a structural adhesive. This matrix keeps the crumbs compacted and stuck together, preventing the crust from falling apart. Once the filling is added, the fat also helps prevent a soggy crust, as fat is hydrophobic and repels any excess moisture from the filling away from the graham cracker crumbs.

Transfer the mixture to a 9-inch pie dish and use a flat-bottomed measuring cup or glass to press the crumbs evenly into the dish. If you are pre-baking the crust, bake it for 10-12 minutes, until the crust is slightly golden and puffs slightly. Allow the crust to cool before filling.

Gluten-Free and Vegan Graham Cracker Crusts

Adapting this graham cracker crust recipe to be vegan or gluten-free is easy!

For a gluten-free crust, use gluten-free graham crackers. The ratio of ingredients will be the same.

To make a vegan crust, substitute the butter with a vegan butter substitute or coconut oil. Melt the non-dairy butter or coconut oil and mix it into the graham cracker crumbs as described in the recipe. Ensure the graham crackers are also vegan, as some contain honey.

Storing and Freezing

Did you know you can even make your graham cracker crust ahead of time? If you’re making one for a recipe, go ahead and make two and save the other for later!

If you will use the crust within a few days, wrap the crust tightly in plastic wrap to prevent the crust from becoming stale. Store it at room temperature for a few days or refrigerate it for up to a week.

You can also freeze the graham cracker pie crust for longer-term storage. Wrap the crust, pressed into the pan and pre-baked, in plastic wrap and then place it in a freezer-safe container or zip-top bag. When you’re ready to use the crust, remove it from the freezer and thaw it at room temperature. Once it’s thawed, fill it with your desired pie filling. A premade pie crust can be stored in the freezer for up to 3 months.

Recommended Tools to Make a Graham Cracker Crust

• Food Processor: A food processor is the easiest way to finely crush the cookies.
• Mixing Bowl: This is my FAVORITE set of mixing bowls – perfect for microwaving the butter to melt it.
• Pie Dish: Obviously we’ll need a pie dish for our crust! While I often use decorative pie dishes for photography reasons, my favorite pie plates for baking are plain glass.
• Measuring Cups: Yes, this is an absurd amount to spend on measuring cups. Yes, I absolutely love them and think they are worth every penny. Plus, the heavy-duty metal bottom is perfect for pressing cookie crumbs into a tightly packed crust!

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Tips and Tricks for the Best Graham Cracker Crust

1. Crush your graham crackers really finely – the end result should resemble sand. Any larger pieces will cause your crust to crumble when you cut into it.
2. Use fresh graham crackers. While it’s tempting to use up the old open box of graham crackers, if the ingredients are stale, the crust will also taste stale. Better ingredients = better crust!
3. Press the crumbs firmly into the bottom and up the sides of the pie dish using a heavy measuring cup, glass, or spoon. You really need to pack the crust tightly, which will help prevent it from crumbling when you cut into it.
4. Bake the crust for extra crispiness! While you can use the crust unbaked if you’re truly looking for a no-bake pie, a little time in the oven creates a crispier crust, which is a perfect textural contrast to make smooth, creamy pies.
5. Add in your favorite spices that complement the pie filling. The crust is the perfect way to add a little extra flavor, like cinnamon, ginger, cardamom, or fresh citrus zest!
6. Store your pre-baked, unfilled graham cracker pie crust in an airtight container at room temperature for up to 3 days, refrigerated for up to a week, or freeze for up to 3 months before filling.

Recipes Using a Graham Cracker Crust:

• Cranberry Cheesecake
• Chocolate Chip Pumpkin Pie Bars
• S’mores Cheesecake
• Tequila Lime Margarita Pie
• Strawberry Cheesecake
• S’mores Pie
• Lemon Cheesecake
• Funfetti Cheesecake
• Lemon Pie
• Caramel Apple Cheesecake