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This homemade Graham Cracker Pie Crust is a simple yet essential component of many delightful desserts. Made with finely ground graham crackers and rich butter, this crust offers a sweet, slightly crunchy base that complements a variety of fillings. Whether you’re making a classic cheesecake on a refreshing no-bake pie, this crust is the perfect starting point.
There’s something deeply satisfying about making your own pie crust, especially one as versatile and delicious as this graham cracker crust. Its simplicity belies the depth of flavor and texture it brings to any pie. This recipe is a go-to for me, whether I’m whipping up a quick family dessert or preparing for a special occasion.
The Chemistry of Graham Cracker Pie Crust
The chemistry of a good pie crust is found in its texture and binding. The graham crackers provide structure, while the brown sugar adds both sweetness and helps to bind the crumbs together. The melted butter acts as the primary binding agent, ensuring the crumbs stick together and form a solid base. When baked, the sugar caramelizes slightly, and the butter solidifies, creating a firm crust that’s perfect for holding various fillings.
Why use a food processor for graham cracker crumbs?
A food processor ensures the graham crackers are finely and evenly ground, which is essential for a consistent and compact crust.
Can you make graham cracker crust without baking?
Yes, a no-bake version is possible. Simply chill the crust in the refrigerator until firm, though it won’t be as crisp as the baked version.
What pies work best with a graham cracker crust?
Graham cracker crust is incredibly versatile, ideal for cheesecake, key lime pies, chocolate pies, and various no-bake desserts.
How do you prevent the crust from falling apart?
Press the crumb mixture firmly into the pie dish, especially along the edges and the bottom. The right amount of butter and proper pressing technique are key to preventing the crust from crumbling.
What is in Graham Cracker Pie Crust?
Graham Crackers
Provide the base and structure of the crust, along with sweet, wheaty flavor.
Brown Sugar
Is granulated sugar with a little molasses mixed in. Molasses is a somewhat smoky flavored natural sweetener, which makes brown sugar a bit sweeter than granulated sugar. Brown sugar draws more moisture into your treat, keeping it softer for longer. It’s also more acidic, which means it will help activate your baking soda.
Melted Butter
It is important to use melted butter when it is called for. Melted butter evenly coats the gluten in the recipe and helps bind the ingredients. You can also use melted butter as a substitute for vegetable oil.
How to Store Graham Cracker Pie Crust
Store the baked crust in an airtight container at room temperature for up to 2 days. You can also freeze the crust for up to 3 months; thaw in the refrigerator before using.
Making Ahead
For convenience, prepare the crust a day ahead and store it at room temperature, covered, until ready to fill.
Recommended Products
Why make graham cracker pie crust?
This graham cracker crust is a year-round staple, perfect for summer no-bake pies or as a base for a rich, comforting cheesecake in the colder months.
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Graham Cracker Pie Crust
Ingredients
- 16 graham crackers
- 1/4 cup brown sugar
- 6 tbsp unsalted butter melted
Instructions
- Preheat your oven to 350 degrees
- In a food processor, chop the graham crackers until fine.
- Stir in the brown sugar and melted butter
- Pour mixture into a greased pie dish and press down flat on the bottom and up the edges.
- Place in the oven and bake for 10 minutes
- Remove and allow to cool before filling with pie
Nutrition
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