Today we’re sharing a recipe for Homemade Graham Cracker Crust. It’s perfect for your baked pies, no bake pies and cheesecakes!
All about Homemade Graham Cracker Crust
There is just something about homemade graham cracker crust. It tastes so much better than the storebought ones. It’s probably the butter but there is just something about a homemade version that makes it stand out.
A homemade graham cracker crust is easy to make from scratch with only four ingredients. It won’t fall apart and it’s perfect for baked pies, no bake pies, and even cheesecake. There are variations to this recipe because you do need to change them whether you’re making a pie or cheesecake.
Next time you need a graham cracker crust, please give this recipe a try. It’s sure to make your pie or cheesecake even better. It takes just a couple minutes to put together and if you need to prebake it, it only takes 8-10 minutes. So really, with a couple ingredients and a few minutes of your time, you can’t pass up this made from scratch version.
Homemade Graham Cracker Crust
The perfect homemade graham cracker crust for baked pies, no bake pies and cheesecakes!
Ingredients
Pie Crust (Baked or No Bake)
- 1 1/2 cups graham cracker crumbs (about 11 full sheet graham crackers)
- 3 tbsp sugar
- 1/8 tsp salt
- 1/2 cup unsalted butter, melted
Cheesecake Crust (Baked or No Bake)
- 2 1/4 cups graham cracker crumbs (about 17 full sheet graham crackers)
- 5 tbsp sugar
- 1/8 tsp salt
- 10 tbsp unsalted butter, melted
Instructions
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Add the graham cracker crumbs, sugar, and salt to a large bowl and whisk to combine.
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Add the melted butter and stir until well combined.
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Pour the mixture into the pie pan or cheesecake springform pan and spread the crumbs around so that they are evenly dispersed.
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Press the crumbs into the bottom and up the sides of the pan. Pack it firmly. Use a measuring cup or glass with sharp corners and straight edges to help and use your fingers for the sides of the pie pan.
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For a baked crust, bake at 325 degrees for 8-10 minutes. For a no bake crust, refrigerate until ready to add the filling, then keep refrigerated for 2-3 hours before serving. Keep refrigerated until ready to serve.
You can use graham cracker crumbs or full sheets that you crush yourself or with a food processer. You can also use salted butter; you will just omit the salt. You can also you a sugar alternative if you need to cut back the sugar in this graham cracker crust recipe.
This is the perfect recipe to keep in your recipe book. Print this recipe or save this link so that it is always easy to find this homemade graham cracker recipe.
We’d love to hear what you think about this recipe. What is your favorite way to use a graham cracker crust? Let us know in the comments below. Thank you for visiting Sunup to Sundown! Please subscribe, like or share this post with others who could benefit from it.
