How to Make A Classic Graham Cracker Crust

Making graham crust for cheesecake or pies is incredibly easy!  I tend to go for the basic graham cracker crust and might add a few extras to mix it up a bit.  Sometimes add a teaspoon of vanilla or lemon extract depending on the filling I’ll be using.

This crust isn't just for cheesecake, try using it with my homemade banana pudding.

Jump to:

• 📖 Recipe
• How to Crush Sheets of Graham Crackers for Pie Crust
• Ingredients
• Easy No Bake Instructions
• Should I pre-bake my crust?

How to Crush Sheets of Graham Crackers for Pie Crust

This recipe requires crushing the sheets of graham crackers or other cookie ingredient into a fine crumb.  These are three easy ways to accomplish the crushing part of the process.

1. Use a small food processor on pulse to the desired consistency. I'll use a food processor when making a larger cheesecake and pounding all this amount of crumbs would just take too long.
2. Use a rolling pin to crush the ingredient. I have two ways of accomplishing this.  First, break up the cookies into small pieces and place them in a large zippered storage bag.  Lay the bag flat and start rolling, turn over a few times until finely crushed.
3. If you don’t want to use a plastic bag, another option is to cut two large pieces of parchment paper and place the small bits and pieces in between and start rolling.

I use the rolling pin method most often since I find it relaxing and it reminds me of being in the kitchen with my Mom.  I think I made my first graham cracker crust at the age of 6!

Ingredients

• Graham Crackers -for the best crust use a regular graham cracker, the coated or cinnamon varieties make an overly sweet and artificial tasting crust.
• Butter - unsalted if you have it, otherwise salted is okay to use. I try and reduce the sodium whenever possible
• Sugar - Use Granulated sugar for the classic like Mom made crust, well like MY mom made :-).

Easy No Bake Instructions

Combine ingredients in a medium bowl and mix until all crumbs are moist.

Press crumbs into a 9 inch pie palate, 8 x 8 casserole dish or 8-inch Springform pan.

Press some of the crumbs about ½ up the the side of the pan. Tap crust with the bottom of glass to compact all the crumbs.

Should I pre-bake my crust?

Pre-baking the graham cracker crust before filling is not necessary and is an optional step.  If you want a crispier crust then you can bake 350 degrees Fahrenheit for about 6-7 minutes.