Graham Cracker Crust

Graham Cracker Crust

A buttery, crumbly base that sets up crisp for pies and no-bake cheesecakes.

Total 30 min Makes 8 slices Calories 148/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

This crust blends fine graham cracker crumbs with melted butter and a touch of sugar, pressed firmly into a pan and baked briefly to lock in its crunch. It's a foundational component for cheesecakes, cream pies, and icebox desserts, ready in under 30 minutes with minimal cleanup.

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/8 teaspoon salt

Method

  1. Preheat oven to 350°F (175°C).

  2. In a medium bowl, stir together the graham cracker crumbs, granulated sugar, and salt until evenly combined.

  3. Pour the melted butter over the crumb mixture and stir with a fork until all the crumbs are evenly moistened and the texture resembles wet sand.

  4. Pour the mixture into a 9-inch pie pan and press firmly and evenly into the bottom and up the sides using the back of a measuring cup or your fingers.

  5. Bake until the crust is fragrant and set at the edges, about 10 minutes.

  6. Remove from oven and let cool completely on a wire rack before filling, about 30 minutes.

Rate this recipe

★ 3.6 (1)

Graham Cracker Crust

This crust blends fine graham cracker crumbs with melted butter and a touch of sugar, pressed firmly into a pan and baked briefly to lock in its crunch. It's a foundational component for cheesecakes, cream pies, and icebox desserts, ready in under 30 minutes with minimal cleanup.

30 min 8 slices 148 cal

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/8 teaspoon salt

Method

  1. 1

    Preheat oven to 350°F (175°C).

  2. 2

    In a medium bowl, stir together the graham cracker crumbs, granulated sugar, and salt until evenly combined.

  3. 3

    Pour the melted butter over the crumb mixture and stir with a fork until all the crumbs are evenly moistened and the texture resembles wet sand.

  4. 4

    Pour the mixture into a 9-inch pie pan and press firmly and evenly into the bottom and up the sides using the back of a measuring cup or your fingers.

  5. 5

    Bake until the crust is fragrant and set at the edges, about 10 minutes.

  6. 6

    Remove from oven and let cool completely on a wire rack before filling, about 30 minutes.