Traditional recipes

Best Graham Cracker Crust Recipes

Best Graham Cracker Crust Recipes

Top Rated Graham Cracker Crust Recipes

The s’more is a well loved dessert traditionally made up of three simple ingredients — graham crackers, toasted marshmallows, and melted chocolate bars. This version of the ooey gooey campfire delight is courtesy of Andrea Correale of Elegant Affairs.

The next time you're enjoying s' mores by the campfire with your fire, try making this recipe instead. This recipe takes the classic ingredients that go in your s'more but adds Butterfinger candy bar for extra flair. Recipe courtesy of Ferrero USA

A pumpkin cheesecake is the perfect dessert for any Thanksgiving evening, but serving a spiced pumpkin sage cheesecake-tini will really make an impression on your guests. This recipe is courtesy of Liz Green.

The Ultimate Graham Cracker Pie Crust Recipe

This is the Ultimate Graham Cracker Pie Crust Recipe. It’s nutty, toasted pecan flavor and hint of Mexican cinnamon make it perfect for any of your dessert recipes .

Trust me when I say this is the best graham cracker pie crust you have ever eaten. It’s the base flavor for my amazing Chocolate Pie Recipe as well as any cheesecake recipe or no-bake pie that I have in my recipe box. I even use this recipe as a topping for warm apple or peach crumbles and the topping for mashed sweet potatoes. This crust is even sprinkled in my favorite Chocolate Pie Parfait . You will find yourself using this recipe for your favorites, as well.

There is a rumor going around that I once nibbled on so much of this graham cracker pie crust while cooking a fancy holiday dinner, that I stuffed myself on the buttery cracker crumbs. The rumor says I had to stall for time and think of ways to delay dinner. I can’t be sure about that though.

So, how is this graham cracker pie crust different? I leave the graham cracker crumbs larger and more coarse than others so that the crust does not get soggy from the filling. The texture of the added pecans and coarse crumbs is a delicious contrast to the creaminess of the filling. The hint of Mexican cinnamon leaves everyone asking, “what is that wonderful flavor?”

This post also gives me a chance to add step by step photos so you can see what I mean about the texture of the crumb.

How to make The Ultimate Graham Cracker Pie Crust:


You can use this recipe to make both baked and no bake pie crust. If you bake it, the sugar will melt and harden to keep the crust solid. If you do a no-bake crust, the melted butter will solidify to keep everything in place.

If you choose not to bake the crust, transfer it to the refrigerator for at least 1-2 hours before filling. Use a warm knife to make it easier to cut the pie by dipping it into hot water and drying it completely first.

Either way you make it, you can store your pie crust in the freezer for 2-3 months. If you have multiple pie crusts, use a sheet of parchment paper between each one to avoid them sticking together.

Perfect Graham Cracker Crust

This crust is SO easy to make and tastes far better than the pie crusts that you can buy at the grocery store. This is a recipe that has been in our family for YEARS. It always turns out perfect! I use this for so many recipes, cheesecake, key lime pie, lemon cream pie, pudding pie, banana cream pie, coconut cream pie, you name it. It is my go-to every time. If you are making a chocolate pie, use chocolate graham crackers instead of the typical honey or cinnamon. This makes one 9″ pie crust (8″ works too).

Ideas for the the best graham cracker crust - 3 recipes

Perfect chocolate pie with bits of reese's peanut butter cups mixed in, baked in a graham cracker crust and served .

  • CRUST:
  • 15 whole graham crackers
  • 1/3 cup granulated sugar
  • 8 tablespoons unsalted butter, melted
  • 8 tablespoons unsalted butter
  • 4 ounces semisweet baking chocolate, chopped
  • 1 tablespoon all purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs plus 1 large egg white
  • 1 cup Reese’s Peanut Butter Cups, chopped (I used minis, but any size is fine, just chop them), optional (see note)
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla
  • 2 tablespoons powdered sugar
  • 1 tablespoon unsweetened cocoa powder

No-Bake Blueberry Cheesecake with Graham Cracker Crust

This No-Bake Blueberry Cheesecake with Graham Cracker Crust Recipe will take your next pie to the next level

  • CRUST:
  • 9 whole graham crackers
  • 1/2 cup old-fashioned oats
  • 3 tablespoons golden brown sugar, packed
  • 1/8 teaspoon salt
  • 5 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 cup water
  • 1 tablespoon unflavored gelatin (measured from 2 envelopes)
  • 12 ounces Philadelphia-brand cream cheese, room temperature
  • 1 cup heavy whipping cream
  • 1 cup sugar
  • 1 tablespoon fresh lemon juice
  • 3 cups fresh blueberries
  • 1 cup chilled heavy whipping cream
  • 1 tablespoon sugar
  • 4 1/2-pint baskets blueberries
  • 2/3 cup blueberry jam


Preheat oven to 350°. To prepare crust, place crackers in a food processor process until crumbly

Perfect Graham Cracker Crust

Today I’m teaching you exactly how to make a sweet, buttery graham cracker crust. One you can use for baked and no-bake pies, bars, and other desserts. I chose this as the topic for today’s lesson because it’s something we all should know how to make. Master a graham cracker crust and the rest is easy as pie.

Graham cracker crusts are simple. There is no reason to buy a pre-made crust from the store that inevitably lacks flavor and to be honest– tastes a little stale. Is it just me? I really don’t like how they taste at all! Homemade graham cracker crust tastes about 1487834x better. I actually did the math. It’s crunchy, buttery, and graham crackery at the same time. And it’s made from only 3 ingredients. Just THREE!

Here is exactly how to make my favorite graham cracker crust.

Start by grinding up your graham crackers. You need 10 graham crackers. 10 full sheet rectangle crackers. (Each full sheet graham cracker has 4 mini rectangles/2 squares with perforated edges.) Why are graham crackers so confusing? You just need 10 full sheets.

10 full sheets = about 1 and 1/2 cups graham cracker crumbs.

You can use honey flavor graham crackers, cinnamon, chocolate, low fat, whatever. I usually just buy whatever brand is on sale and use a flavor I think would pair best with what I’m making. Don’t have graham crackers where you live? Use 1 and 1/2 cups crushed digestive biscuits instead.

You can use a food processor or blender to grind up the graham crackers. Mix the crushed graham crackers with 1/4 cup granulated sugar and 5 Tablespoons of melted butter. I like to use a good amount of butter in my graham cracker crust for flavor. Not only this, butter is the binding agent here. Does your graham cracker crust always fall apart? There probably isn’t enough butter to hold the crumbs together.

What is the purpose of the sugar? As the crust sets (either in the oven for a baked dessert or the refrigerator for a no-bake dessert), the sugar crystals assist the butter in binding the crumbs together. For an extra pop of flavor, try using brown sugar instead of granulated sugar in this graham cracker crust recipe.

The mixture will be thick, sandy, and coarse.

The trick to a really great graham cracker crust is to pack it down. The crust needs to be tight and compact, which is especially important if you’re using this crust for a no-bake pie.

I like to use a flat bottomed small measuring cup to help pack it down and smooth out the surface. This works like a charm and I highly suggest you do it too.

You could certainly just use your fingers, but I find the measuring cup is much easier and creates an ultra tight, smooth crust.

Make sure you pack the edges as well.

If you’re making a no-bake pie/dessert: chill this pie crust for at least 2 hours before filling it. Chilling the crust before adding your no-bake filling solidifies the melted butter/sugar mixture, ensuring a compact crust.

If you’re making a baked pie/dessert: pre-bake this crust per your recipe’s directions. I usually pre-bake for 10 minutes at 300°F (149°C) or 7-8 minutes at 350°F (177°C). Then, fill and continue with your recipe’s directions.

Graham cracker crust is the base of so many incredible desserts, so it’s important to have a really really solid recipe for this dessert staple under your belt. And it’s so easy to master. Not to mention, unbelievably good.

Graham Cracker Crust from Ken Haedrich

There they are. Twenty of them. Lined up on the shelf. I wonder how long they have been there? When were they actually made? Could they really survive a nuclear attack?

I am talking, of course, about graham cracker crusts. They are thin, placed in those tinny shells and they do not contribute mightily to your pie. If you want a graham cracker crust, take just a few minutes and make your own.

This recipe from Pie by Ken Haedrich will make you think long and twice about every buying one again. The technique here, of refrigerating before baking, makes sure you get a crust that is solid, not crumbly. It’s really, really good. The addition of just a tiny bit of cinnamon here provides a flavor twist that will make people ask, “What’s in here?”

The brown sugar adds a bit of moisture to make it easier to press the shell together. If necessary, add just a touch of water to increase the adhesion as you press into the pie dish. Ken notes that if your dough really seems very crumbling and is not coming together by hand at all, then put 1 tablespoon of flour into the mix and add 1 teaspoon of water. Your crust should now be quite well behaved.

Pie with a bad crust is bad pie.

Oh, about Sylvester Graham, the Presbyterian minister, who invented the graham cracker in 1829. He was nice guy. A bit straight. The cracker he created was intended to be a health food, designed to reduce carnal lusts. [My pie lust, by the way, can be pretty high.] He used graham flour because he considered white flour to very bad for you.

It’s tough to be certain at this point in time, but I think the good minister would not be pleased with those manufactured shells on your grocery store shelf. He’d probably like this one much better.

If you like your crust really, really thick, then use 2 cups of graham cracker crumbs and 8 tablespoons of butter.

Graham Cracker Crumb Crust

Yield: enough for the bottom on one 9-inch standard pie dish


  • 1 ¾ cups graham cracker crumbs
  • 2 tablespoons firmly packed light brown sugar
  • ½ teaspoon ground cinnamon
  • Pinch of slat
  • 6 tablespoons [¾ stick] unsalted butter


Preheat the oven to 350 degrees F.

Combine the graham cracker crumbs, brown sugar, cinnamon, and salt in a large bowl. Mix briefly with your fingers. Add the butter and incorporate well, mixing first with a fork, then with your hands, rubbing thoroughly to form evenly dampened crumbs.

Spread the crumbs evenly and loosely in the pan, pressing them into the bottom and up the side. Refrigerate for 5 to 10 minutes

Place on the center oven rack and bake for 7 minutes. Let cool on a wire rack before filling. For ice cream pies and other icebox pies, refrigerate the thoroughly cooked pie shell for 10 minutes before filling.

25+ Graham Cracker Dessert Recipes

Like this recipe? Share it with your friends and family.

We&rsquove found 25 of the most delicious graham cracker dessert recipes available.

Crunchy, sweet and perfect to add to your next dessert graham crackers go so well with so many heavenly sweet treats. They can be baked into a crust, sprinkled as a topping or added in for a nice crunch texture. Any way you use them, they will make your next [graham cracker] dessert divine.

1. Key Lime Pie |

2. Chocolate Chip Cookie S&rsquomores Bars | Bests and Bites

3. Chocolate Chip Graham Cracker Cookies | My Baking Addiction

4. Buckeye Graham Crackers | The Gold Lined Girl

5. Graham Cracker Toffee Bars | Tastes Better from Scratch

6. Graham Cracker Brickle Bars | Shugary Sweets

7. Frozen Chocolate Mousse Cookies |

8. Healthy Homemade Graham Crackers | The Life Fit Girls

9. Key Lime Pie Bars | Little Spice Jar

10. Caramel Creme Squares | Lil&rsquo Luna

11. No Bake Summer Berry Icebox Cake | Cakes Cottage

12. No-Bake Chocolate Eclair Dessert | The Kitchen is my Playground

13. Cherry Delight | Modernly Morgan

14. No Bake Mini Peanut Butter Cheesecakes | Handle the Heat

15. Pumpkin Caramel Cheesecake bars | Chelsea&rsquos Messy Apron

16. S&rsquomores Thumbprint Cookies | Betty Crocker

17. Graham Cracker Ice Cream | Dessert for Two

18. S&rsquomores Muddy Buddies |

19. Creamy Lemon And Blueberry Pie | Dessert Now, Dinner Later

20. Graham Cracker Layer Cake | Food 52

21. Chocolate Chess Pie with Graham Cracker Crust | Crazy for Crust

22. Graham Cracker Coconut Cookies | Fav Family Recipes

23. Caramel Graham Cracker Parfait | Bake at Midnite

24. Mini Cheesecake Cupcakes | Chef Savvy

25. Frozen Lemon Dessert |

With so many to choose from, which graham cracker dessert are you going to whip up first?

Best Graham Cracker Crust

I love the ease of a great graham cracker crust compared to a pie crust bottom, especially if it is a custard type pie. Do you have a good recipe for this? I came up with this Best Graham Cracker Crust, something that is just upped a bit from the standard graham crumbs and butter.

We added in almond flour and it turned out fantastic too. You can get gluten free graham crackers and have the crust gluten free also. The almond flour adds a little nuttiness to the crust, giving it the perfect flavour and texture. We initially used this crust for our winning Key Lime Tart. This won for a Mother&rsquos Day contest on TheBestDessertRecipes.

You don&rsquot need to add in much almond flour, a 1/2 cup is what we used. You can use your hand to pat the crust in or the bottom of a measuriung cup works well too. We don&rsquot add in more sugar, the graham cracker have sugar in them and the almonds are a bit sweet too when ground up into flour. I don&rsquot find you need the sugar for binding at all. These three ingredients work perfectly together and don&rsquot give you a hard crust but one that still stays together lovely when sliced.

You can see the little flecks of almond throughout the crust. Just make sure you pack the crumbs tightly together when you are pressing them into the dish, this will ensure a tight crumb and one that holds together nicely. So there you go, get baking your favorite pie, we have a killer Amish Peanut Butter Pie coming soon to share with you all. Stay tuned!!

Taste Test: Best Graham Crackers

We tested 6 brands, first eliminating any crackers that contain trans fats.

Eating healthy should still be delicious.

BEST FOR SNACKINGBack to Nature Golden Honey Oat Graham Crackers$4.39 (10-ounce box)The first ingredient in these dense, crunchy graham crackers is graham flour, so one serving delivers 20 grams of whole grains. The hearty texture makes them better suited for a snack than a crust, and their taste makes them deliciously addictive𠅊 hit of cinnamon with delicate honey notes, all balanced by a nutty earthiness. 110 calories, 2.5g fat, 2g fiber, 7g sugar, and 130mg sodium per 2 cracker sheets

BEST FOR CRUSTSHoney Maid Honey Grahams$2.99 (14.4-ounce box)These crackers are crispy and flaky and crumble beautifully, making them ideal for piecrust. Still, they can be your go-to for snacks or s&aposmores. A hint of salt blunts the brown sugar�ramel sweetness. Plus, these grahams have 8 grams of whole grains per serving. 130 calories, 3g fat, 1g fiber, 8g sugar, and 160mg sodium per 2 cracker sheets

Topping Ideas and Serving Suggestions

Wondering what to top your cheesecakes with? Try out some of these ideas:

  • Whipped Cream
  • Fresh Fruit – Strawberries and raspberries are great for Valentine’s Day!
  • Chocolate or Caramel Sauce
  • Chopped Nuts