This isn’t just a pie crust; it’s a memory in the making. With a golden, sandy texture and a deep, toasty flavor, this homemade graham cracker crust elevates any dessert it touches. It’s incredibly easy to make—just crush, mix, and press—and the result is a sturdy, buttery shell that’s far superior to anything from a box. Get ready to fill it with your favorite pudding, cream, or fruit filling and create a dessert that feels both special and familiar.

Graham Cracker Pie Crust

Recipe by riehlfood.com

5.0 from 1 vote

Servings

9u0022 pie crust

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

10 to 12 full sheet Graham crackers, (you need 1½ cups of crumbs)
6 tbsp salted butter, melted
¼ cup granulated sugar

Directions

Preheat the oven to 350°F.
Break apart the graham cracker sheets into a food processor or blender. Pulse until a fine, crumbly mixture forms (the consistency of coarse sand.) You should have 1½ cups of crumbs.
In a medium bowl, combine the graham cracker crumbs, butter, and sugar until well combined.
Pour the crumb mixture into a 9-inch pie pan. Starting with your hands, apply gentle pressure until the crumbs aren’t loose anymore. Then using a small flat-bottomed measuring cup, pack the crumbs in more (but not too hard or your crust will be dense), smoothing out the surface and to set the shape. The crust needs to be compact but not so tight that it’s hard after baking. Finally, slide a spoon around where the bottom and sides meet, keeping it rounded so it all stays connected and won’t crumble when you go to slice it.
Bake for 10 minutes, then let cool completely.

Graham Cracker Pie Crust