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How to Make Graham Cracker Crust

By Betty Crocker Kitchens
Two hands kneading a pie crust
A homemade crust is a must-have ingredient for an unforgettable cheesecake or cream pie. Learn how to make a graham cracker crust in two simple steps!

Betty is no stranger to delicious pie-baking shortcuts. (Looking at you, prepared crusts!) But there's something incredibly satisfying about crafting your own crust from scratch, especially when you’re baking for a holiday or other special occasion. We love making our own two-crust or one-crust pie pastry for fruit pies, but did you know you can also make a classic graham cracker crust in just two steps? It’s so quick and simple!

Whether you're whipping up a classic cheesecake, a luscious key lime pie, or a dreamy chocolate cream pie, a buttery, crunchy, perfectly crumbly graham cracker crust is the foundation for a truly memorable dessert. Here's Betty’s foolproof recipe for crafting the best graham cracker crust right in your own kitchen.

What you’ll need:
  • 1 ½ cups finely crushed regular or cinnamon graham crackers (24 squares)
  • 1/3 cup butter, melted
  • 3 tablespoons sugar
  • Medium bowl
  • 9-inch glass pie pan
Two Step Graham Cracker Crust Recipe

1. Heat oven to 350°F. In medium bowl, stir all ingredients until well mixed. Reserve 3 tablespoons crumb mixture for garnishing top of pie before serving, if desired.

how-to-make-graham-cracker-crust_01

2. Press remaining mixture firmly and evenly against bottom and side of pie pan.

Bake about 10 minutes or until light brown; cool on cooling rack. Fill as directed in pie recipe.

Two hands kneading a pie crust

For a cookie crumb crust: Substitute 1 ½ cups finely crushed chocolate wafer cookies (24 cookies), vanilla wafer cookies (35 cookies) or gingersnaps (30 cookies) for the graham crackers. Decrease butter to ¼ cup; omit sugar.