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Make a homemade graham cracker crust with only 3 ingredients. Pair it with your favorite fillings for a delicious dessert!

This sweet graham cracker crust is perfect for filling with your favorites like our Pumpkin Pie with Graham Cracker Crust or S’mores Pie.

A graham cracker crust pressed into a pie pan.

Homemade crust

I love pie!

Of course, pie is the star at Thanksgiving, but we love to have pie all year long!

Lemon Icebox Pie and Strawberry Pie are some of our favorite summer treats. While I love a flaky Pie Crust, there is something to be said for a buttery graham cracker crust. It’s just heavenly! It’s a tasty alternative to a baked crust.

This graham cracker crust is SO easy to make. It’s perfect for all of your no-bake pies and other yummy desserts. So skip the store-bought crust and whip up your own tasty version at home!

Combining crushed graham crackers and melted butter in a white bowl.

How to Make Graham Cracker Crust

This graham cracker crust recipe comes together in minutes!

PREP. Preheat the oven to 375°F.

COMBINE. In a medium bowl, stir together graham cracker crumbs, sugar, and melted butter until well blended. Press this mixture evenly into a 9-inch pie plate.

BAKE. Bake for 6-7 minutes and let cool completely (about 1 hour).

Make ahead of time. Cover the baked, cooled crust and store it in the fridge for 3 days or in the freezer for 3 months.

Other ways to prepare the recipe

This recipe is written out for a baked, unfilled graham cracker pie crust. This crust can be then used for a no-bake filling or a filling that is to be baked. You can also use this recipe to make an unbaked crust and even mini graham cracker crusts.

  • Un-baked. To use in no-bake recipes, prepare ingredients as directed. Press it into the pan, cover, and chill in the refrigerator for 30 minutes before filling.
  • Make it mini. Press the graham cracker mixture into mini pie tins and bake for about 5 minutes.
Mixing crushed graham crackers and butter in a white bowl.

All about the Graham

The graham cracker is the star of this crust. You can use plain honey gold graham crackers, chocolate graham crackers, or Cinnamon Graham Crackers. You will need 10-12 full graham cracker rectangles to create 1½ cups of graham cracker crumbs.

  • Food processor. The easiest way to make fine crumbs is to use a food processor. Place graham crackers into a food processor and pulse until finely ground.
  • Crush in a bag. If you don’t have a food processor, place the crackers in a plastic bag and crush them using a rolling pin. 
  • In either case, it is important to crush them to a fine crumb similar to sand. If the pieces are too large, then the crust won’t hold together. If it is too fine, then you’ll end up with flour. 

Add flavor. Aside from the type of graham crackers used, you can include additional spices such as cinnamon, nutmeg, or allspice to easily change the taste.

Substitute the graham crackers with an equal amount of crumbs from other cookies like vanilla wafers, Ginger Snap Cookies, or biscuits.

Fill Your Pie Crust

This homemade graham cracker crust can be used to make all different kinds of recipes such as Cheesecake, no-bake cream pies, Ice Box or ice cream pie, or Fruit Tart.

Some of my favorite graham cracker crust recipes include:

Pressed graham cracker crust into the pie dish.

Recipe Tips

This baked graham cracker crust can get crumbly, so follow these tips to help get the best texture.

Pie dish. Make this recipe with a glass, ceramic, or metal pie pan. You can also use a springform pan which is perfect when making cheesecake.

Keep the crust from falling apart.

  • It is so important to have the correct ratio of ingredients. Not enough butter or too many crumbs and the crust won’t hold together.
  • Another aspect of getting the best crust is how you press it into the pan. You need to press firmly but don’t pack it in too hard.
  • Also, if you are making a pie you’ll want to have a rounded inner edge. Gently and evenly press the crumbs into the pie plate, but before you firmly pack it, use the back of a spoon to make a rounded shape around the bottom of the inner crust. 

Keep the crust from getting soggy. Baking the crust will already help protect the graham cracker crust from getting soggy. If you wish, you can add further protection with an egg wash or chocolate layer.

  • Egg wash. In a bowl, whip one egg with one tablespoon of water. Brush a light layer of the egg over the crust before baking.
  • Chocolate. After you have baked the crust, brush a layer of white chocolate or milk chocolate over the bottom of the crust. Let it set before adding the no-bake filling. 
Top view of a pressed graham cracker crust in a pie dish.

Recipe FAQ

How many graham crackers do I need for pie crust?

You will need 10-12 full graham cracker rectangles to create 1½ cups of graham cracker crumbs.

Why did my graham cracker crust fall apart?

Be sure the ratios of butter to crumbs stay balanced and that the graham crackers are fine crumbs with no chunks. Press the crumbs firmly into the pan with the bottom of a cup and use the back of the spoon to help fill in the rounded edge of the bottom of the pan. Add an egg wash or a thin layer of chocolate over the crust before adding the filling to keep it from getting soggy.

Do I need to prebake the graham cracker crust for a no-bake filling?

Unlike traditional pie crust, you DO NOT need to blind-bake a graham cracker crust before adding a no-bake filling. The crust holds together nicely after being chilled or frozen.

For More Delicious Pies, Check Out:

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5 from 6 votes

Graham Cracker Crust Recipe

By: Lil’ Luna
Make a homemade graham cracker crust with only 3 ingredients. Pair it with your favorite fillings for a delicious dessert!
Servings: 1 crust
Prep: 5 minutes
Cook: 10 minutes
Cool Time: 1 hour
Total: 1 hour 15 minutes


  • cups finely ground graham cracker crumbs
  • cup sugar
  • 6 tablespoons unsalted butter melted
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  • Preheat the oven to 375°F.
  • In a medium bowl, mix graham cracker crumbs, sugar and melted butter until well blended.
  • Press mixture evenly into a 9-inch pie plate. Bake for 6–7 minutes and let cool completely (about 1 hour) before filling.



Variations. For a chocolatey pie crust, replace the graham crackers with original Oreos. You do not need to remove the Oreo filling—just crush them in a food processor and use them the same way as graham cracker crumbs.
Fillings. The options are endless! Some of our favorite pies to make with a graham cracker crust include Key Lime Pie, Cream Pie, Chocolate Cream Pie, and Pumpkin Pie.


Serving: 1crust, Calories: 1393kcal, Carbohydrates: 162g, Protein: 10g, Fat: 81g, Saturated Fat: 45g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 22g, Trans Fat: 3g, Cholesterol: 181mg, Sodium: 840mg, Potassium: 245mg, Fiber: 4g, Sugar: 96g, Vitamin A: 2099IU, Calcium: 120mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating


  1. Olivia says:

    5 stars
    Making this graham crust will be much easier than regular crust. Thank you for sharing!

  2. Joy says:

    5 stars
    Graham cracker crusts are my favorite!! They are super easy to make & crumble in your mouth!