Inside: All of the details you need to make the absolute BEST
graham cracker crust! Many people turn to the beloved graham
cracker crust when looking for an alternative or shortcut to
traditional pie crust, but so many fall short. This is seriously
the ONLY recipe you will ever need. It tastes amazing and comes out
perfectly every single time, PLUS you can use it for no-bake pies
or pies where the crust needs to be baked.

A pie plate lined with graham cracker crust.

You want to make a super-fast no-bake pie for that summer
cookout you’re heading to tomorrow, so you Google a graham
cracker crust recipe.

Or maybe you just use the crust recipe that comes with the pie
recipe.

It’s fiiiiiine, but wouldn’t you totally love a graham
cracker crust recipe that tastes AMAZING, that you would totally
eat by the spoonful, and sets up perfectly, never crumbling, each
and every time? One that you could insert into any pie recipe you
wanted to make, ever? And never need to Google another crust recipe
again?

I’ve got you covered.

Graham cracker crust crumbs in a pie plate.

What Makes This Graham Cracker Crust the Best?

I know, graham cracker crusts seem so elementary, but if
you’ve ever lifted a slice of pie out of the pan and had the
crust break and crumble all over the plate (mortifying if you’re
serving to company and just plain annoying otherwise!), then you
KNOW how important a good crust is! Let’s discuss…

  • Perfectly Moist – I’ve had the
    (dis)pleasure of making graham cracker crusts that both crumble as
    described above, and that leak liquid because there is too much
    butter. This recipe strikes the perfect balance to create a crust
    that holds together beautifully and never crumbles.
  • Flavor! It might not seem important in
    something like a graham cracker crust, but honestly? I could eat
    this crust ON ITS OWN. Using brown sugar takes it from boring-basic
    graham crust to something truly delicious on its own.
  • Clean Slices Every Time – Quite possibly the
    most important aspect of any crust recipe. You want super clean
    slices every single time. Get that crust packed in nice and tight
    (follow the instructions in the recipe!) and you’ll have perfect
    pieces of pie from now until infinity.

Graham cracker crumbs, brown sugar, and melted butter in prep bowls and measuring cups.

Only Four Ingredients Needed!

This crust comes together incredibly quickly thanks to needing
only four ingredients and a super simple mixing process.

  1. Graham Cracker Crumbs – Of course! You can
    use whole graham crackers and crush them up or buy a box of
    ready-made graham cracker crumbs. If crushed them yourself, you
    could use a food processor and pulse until you get fine crumbs, or
    put the graham crackers in a zip-top bag and crush them with a
    mallet, can, or anything pseudo-heavy.
  2. Sugar – We use light brown sugar to keep the
    crust moist and give it a little more of a browned-butter/toffee
    flavor.
  3. Butter – This is a smidge more than is used
    in most crust recipes, but it really helps to bind the crust
    together and keep it from crumbling apart when it’s sliced. (Want
    to ratchet this crust up a notch? Use browned
    butter
    !)
  4. Salt – Because salt makes EVERYTHING (sweet
    and savory) taste better!

Mix these four ingredients together for the most amazing crust
you ever will meet.

Graham cracker crust mixed together in a bowl.

How To Make The Best Graham Cracker Crust

This is super basic, but let’s walk through the steps
together!

  1. Start with Graham Cracker Crumbs – If you
    haven’t purchased pre-made crumbs, then grab your graham crackers
    and crush them up into fine crumbs, measure out 2 cups, and place
    them in a medium bowl.
  2. Add the Brown Sugar – Stir together the
    graham cracker crumbs and brown sugar, making sure that there are
    no lumps of brown sugar left in the bowl.
  3. Stir in the Melted Butter – Drizzle the
    melted butter over the graham cracker mixture and use a fork to mix
    everything together, ensuring that it is evenly moistened. Attempt
    to not eat the entire bowl right now (important step).
  4. Press and Pack the Crust Into a Pan – This
    is VITAL! Years ago, I heard about the tip to press a graham
    cracker (or Oreo) crust into the pan using the bottom and sides of
    a measuring cup and it is a total game-changer. Getting that crust
    packed in nice and tight means that it holds together beautifully
    when sliced instead of crumbling all over the place. Seriously,
    take the extra few minutes to do it! You can use anything – dry
    measuring cups, a liquid measuring cup, a regular old drinking
    glass – anything that has a round bottom will do!

A glass measuring cup pressing down graham cracker crust.

Pies Using a Graham Cracker Crust:

Now that you’re armed with the best (and easiest!) graham
cracker crust recipe, start adding these pies to your must-make
list!

An overhead photo of key lime pie with whipped cream rosettes and lime garnishments.

Four years ago: How To:
Chocolate Ganache 101

Five years ago:
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Six years ago: Triple
Chocolate Scones

Seven years ago: Hot
Fudge Sauce

The Best Graham Cracker Crust Recipe

An easy graham cracker crust that you can make from scratch with
only a few ingredients. Can be used for both baked AND no bake
pies!

  • 2 cups graham cracker crumbs (approximately 14 full graham
    crackers)
  • ⅓ cup light brown sugar
  • ½ cup unsalted butter (melted)
  • Pinch salt
  1. In a medium bowl, stir together the graham cracker crumbs and
    brown sugar, ensuring no lumps of brown sugar remain.
  2. Drizzle the melted butter over the graham cracker mixture and
    toss to combine with a fork, ensuring that the mixture is evenly
    moistened.
  3. Press the crust mixture evenly into the bottom and up the sides
    of a 9-inch pie plate, 9-inch or 10-inch springform pan and pack
    tightly using the back of a measuring cup.
  4. If using in a no-bake recipe, place the pan in the freezer for
    at least 15 minutes while you prepare the filling and proceed with
    the recipe.
  5. If the graham cracker crust needs to be pre-baked, bake at 350
    degrees for 10 minutes, then proceed with the recipe as
    written.
  • You can crush whole graham crackers or buy a box of graham
    cracker crumbs, whichever you prefer.
  • For an extra oomph of flavor, go the extra step of making
    browned butter
    instead of simply melting the butter.
  • If using a springform pan, the crust won’t go the entire way
    to the top of the pan, that’s okay!
  • If you’d like to use this crust for a 9×13-inch pan, simply
    double the recipe.

[photos by Ari of Well Seasoned]

The post The
Best Graham Cracker Crust Recipe
appeared first on Brown Eyed Baker.