Graham Cracker Crust (No Bake & Baked)

no bake graham cracker crust in white pan

5 from 1 vote

Graham Cracker Crust (No Bake & Baked)

This homemade Graham Cracker Crust is thick and buttery and so easy to make with 4 ingredients. Perfect baked or no bake pie crust for all your favorite pies and desserts.

Prep Time5

Cook Time10

Total Time15

Course: Dessert

Cuisine: American

Servings:

Calories: 225kcal

Author: Cara Lanz

Ingredients

2 cups graham cracker crumbs about 16 graham cracker sheets
8 tablespoons butter 1 stick
⅓ cup brown sugar light or dark
½ teaspoon cinnamon optional

Instructions

If you are starting with whole graham crackers, grind them into fine crumbs in a food processor.
You can also place them in a heavy duty ziptop bag and crush them with a rolling pin.
Stir the graham cracker crumbs, brown sugar, and cinnamon together in a medium bowl, breaking up any clumps of brown sugar.
Add the melted butter and stir until completely combined.
Pour the graham cracker mixture into a pie plate or springform pan.
Use your hands to press the crumbs into the pan. Start at the center and work your way up the sides of the pan. Use a glass or the bottom of a measuring cup to pack the crumbs into the pan.
Use firm pressure but don't press too hard or the crust can become hard in a baked crust and cause a no bake crust to stick to the pan.
Work your way around the crust using one thumb to lightly even out the top of the crust and your other hand or a measuring cup to press the crust into the side of the plate.
Baked graham cracker crust: Bake at 350 degrees for 10 minutes or according to the filling recipe instructions.
No bake graham cracker crust: Chill the crust in the refrigerator for 30 minutes or the freezer for 15-20 minutes before filling. Or follow the filling recipe instructions. Chill the filled pie for at least 4 hours before slicing.

Notes

Use fine crumbs. The finer the crumbs, the better the crust will hold together.

Press firmly, but not too hard. Press the crumb mixture into the pan with enough pressure to make a compact crust. Be careful not to use too much pressure or the crust can become hard or stick to the pan.

Check for an even crust. If your pie plate is clear, hold it up to the light to see if there are any thin spots in your crust.

If the no bake crust sticks to the pan, dip the bottom of the pie plate in hot water for a few seconds and the crust should easily release.

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