Graham Cracker Crust

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This Graham Cracker Crust is perfectly sweet and foolproof, with all the tips you need to nail it every time!

Prep Time15

Cook Time8

Total Time23

Course: Dessert

Cuisine: American, Vegetarian

Keyword: graham cracker crust

Servings: pie crust, 8 servings (see note 3 for larger quantities)

Author: Chelsea Lords

Cost: $4.52

Equipment

Blender or food processor
Pie pan

Ingredients

1-3/4 cups graham cracker crumbs about 12–13 full graham cracker sheets—see note 1
6 tablespoons unsalted butter melted
1/4 cup granulated sugar or light brown sugar
1/8 teaspoon salt

US - Metric

Instructions

Melt the butter in a microwave-safe bowl. Once melted, set aside to cool for 5 minutes. (Hot butter will cause a greasy crust.) If you will be baking the crust, preheat oven to 350°F (175°C).
In a blender or food processor, process the graham crackers until they are all fine crumbs (re-blend any large chunks). Measure to get a level 1 and 3/4 cups of graham cracker crumbs (see note 2) and add to a large bowl.
Add sugar and salt. Use a spatula to scrape every bit of the melted and cooled butter into the bowl. Gently stir with a wooden spoon until well combined. Spread the mixture into the prepared pan.
Using your fingers, press the crumbs firmly up the sides of the pan. Use the remaining crumbs to cover the bottom, pressing down firmly. Then use the flat bottom of a 1-cup measuring cup to compress the crumbs into a firm crust.
Bake or Chill: Bake in the preheated oven for 8 minutes and set aside to cool or chill the crust. (If baking, allow the crust to fully cool before adding the filling.) To chill: Cover formed crust tightly and freeze for 10 minutes or refrigerate for 20 minutes before filling to allow time for the crust to firm up and butter to re-solidify.

Video

Notes

Note 1: It’s easiest to blend graham cracker sheets, but different brands vary in size. For accuracy, measure the crumbs instead of counting sheets.

Note 2: Slightly overfill the measuring cup with crumbs, then level the top with the back of a knife.

Note 3: Scaling the recipe: The method stays the same. Only the ingredient amounts change depending on pan size.

8x8-inch pan: Double the recipe
9x9-inch pan: Double the recipe
9x13-inch pan: Triple the recipe
Jelly roll pan (10.5x15.5): Quadruple the recipe
Half sheet pan (18x13): Quadruple the recipe

Mini Crusts (Muffin Tin): Grease or line a mini muffin tin. Add 1 tablespoon crust mixture to each cavity and press into the bottom and slightly up the sides. Use the top of a milk bottle cap to firmly press the base. Bake at 350°F for 10 minutes. Cool completely before removing with an offset spatula.

Storage: Store the crust in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 1 week.

Nutrition