This Graham Cracker Crust is sized for a 9x13 pan, so you can turn any cheesecake or pie filling into a full pan of bars without scaling a single-crust recipe up yourself. It takes about 10 minutes and three ingredients, and you can bake it or keep it no-bake depending on what's going on top.
Note from Erin
Most of the time when I'm making dessert I want it to serve a lot of people. After all, it's the same work as making a small dessert, so why not get more out of it? And I love a reliable, familiar graham cracker crust as the base for so many desserts.
This is the crust under my key lime pie bars, and it's what I use when I'm doubling my lemon bars and my pumpkin cheesecake bars to feed a larger group.
A 9x13 of bars goes a lot further at a potluck than a single pie, and this is the base that makes that easy.
Key Ingredients
The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
Graham Cracker Crumbs: I've found that packaged graham cracker crumbs usually have some larger chunks that can make your crust unstable. They work decently if you need something fast, but finely crushing the crumbs yourself gives you a sturdier crust.
Granulated Sugar: Granulated works great when you're baking the crust. I prefer brown sugar for a no-bake graham cracker crust because it has a little more moisture and holds together better without baking.
Butter: Use salted butter for the best flavor, or add ¼ teaspoon of salt if you're using unsalted butter.
How to Make A Graham Cracker Crust for 9x13 Pans
Mix Crust Ingredients
- Mix the sugar and graham cracker crumbs together.
- Next stir in the butter.
- Thoroughly mix the ingredients until the crumbs are fully coated. The mixture should resemble the texture of sand.
Press Into Pan
- Transfer the crumb mixture to a 9x13 baking pan without greasing it.
- Use your hands to evenly press the mixture across the bottom of the pan and slightly up the sides.
- Apply moderate pressure while pressing, but avoid packing it down too densely to keep the crust from becoming too hard.
- The flat bottom of a measuring cup or glass can be helpful to smooth the crust.
- The goal is to press just enough so that it holds together when cut.
- If you plan to use the crust for baked recipes, pre-bake it for about 10 minutes at 350°F (177°C). Cool before filling.
- For a completely no-bake recipe, skip the baking and refrigerate for 30 minutes before filling.
Prevent Your Graham Cracker Crust From Falling Apart
One of the common challenges when making a graham cracker crust is preventing it from falling apart. To ensure a solid and intact crust, it's important to take a few extra steps.
Pack with Care: Use medium pressure when pressing the mixture into the pan. Give special attention to the sides and corners of the pans, making sure they are even and packed in well.
Bake the Crust: First, bake the crust in the preheated oven for about 10-12 minutes, or until it becomes slightly golden. Baking the crust helps to bind the ingredients together and gives it a firmer texture.
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Use Fine Crumbs: Finer crumbs will create a better binding texture, preventing your crust from crumbling. You can achieve this by using a food processor, or placing them in a plastic bag and using a rolling pin to crush them finely.
Variations
Cinnamon: Simply add 1 teaspoon of ground cinnamon to the crumbs and mix it in with the sugar before adding the melted butter. This will infuse the crust with a warm, spicy flavor. You can also use cinnamon graham crackers.
Chocolate: Use chocolate grahams to easily create a chocolate crust. This is perfect for chocolate-based fillings like mousse or chocolate cream pie.
Coconut: Pulse ⅓ cup of shredded coconut in a food processor with the graham crackers for a tropical twist. This pairs wonderfully with coconut cream, key lime, or pineapple fillings.
Nutty: Replace ½ cup of graham cracker crumbs with chopped nuts (like pecans, walnuts, or almonds).
Recipe FAQs:
Can I use this recipe for a no-bake 9x13 graham cracker crust?
While baking is recommended to achieve a sturdier crust, it is not always necessary. If you are making a no-bake cheesecake or pie, you can simply refrigerate the crust to allow it to set before adding your filling.
Can I make a good graham cracker crust without dairy?
For a dairy-free crust, replace the butter with melted coconut oil.
Can I make graham cracker crust in advance?
Yes, this crust can be made ahead and stored in the refrigerator for 2 days or in the freezer for up to 4 months. Thaw at room temperature before using.
Recipe
Graham Cracker Crust for 9x13 Pan
Recipe by:Ingredients
- 2 cups (240 grams) graham cracker crumbs about 16 full graham cracker sheets
- ⅓ cup (67 grams) granulated sugar
- 7 tablespoons (98 grams) butter melted
Instructions
- If starting with whole graham crackers, break them down into fine crumbs using a food processor, or by placing in a sealed bag and crushing with a rolling pin. The finer the crumbs, the easier it will be to form the crust.2 cups graham cracker crumbs
- In a medium bowl, mix together the crumbs and sugar. Then pour in the melted butter and stir until fully coated. The mixture will be similar to the texture of sand.⅓ cup granulated sugar, 7 tablespoons butter
- Transfer the crumb mixture to an ungreased 9x13 baking pan and use your hands to press it evenly across the bottom and slightly up the sides. Apply moderate pressure without packing it down too densely. You can use a small measuring cup to help smooth and flatten the bottom. Pressing just enough for the crust to hold together when cutting.
- For baked recipes, pre-bake the crust for about 10 minutes at 350°F. For no-bake recipes, chill the crust for 30 minutes before filling.
Notes
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Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Carrie says
If you use cinnamon graham crackers, do you still add sugar?
Erin says
Yes. You may be able to get away with a little less sugar, but the sugar helps hold the crust together.
Deb says
If I use gingersnap cookies, is the butter, sugar amounts the same?
Erin Gierhart says
It will depend on which gingernaps you use. Start with 1/4 cup of granulated sugar and 5 tablespoons of melted butter. Taste it and see if you want it a little sweeter. If the mixture seems dry add another tablespoon or 2 of butter, so that the mixture is like wet sand.
Donna H says
I'm going to use this for a no bake chiffon dessert. Can I still bake it for just a few minutes to set the crust? I'm afraid if I don't the crust won't hold together when I slice into the dessert. Your thoughts? Thanks
Erin Gierhart says
Yep, you can bake it at 350°F for 8-10 minutes. Let it cool before adding the chiffon layer.
Cindy R says
Can you make this recipe with gluten free cookies, if so what adjustments would be required if any
Erin Gierhart says
Sure, gluten free graham crackers work fine with no adjustments. If you are using a sweeter gluten-free cookie then you'll need to reduce the sugar accordingly.
Sarah says
I use a kitchen scale for all my baking, so I used the grams listed in the recipe vs the cup measurements. i found it to be way too much graham cracker -- i ended up not even using the whole amount because it just seemed like it wasn't matching the cup measurements, and it was still too much - it turned out very crumbly and didn't stay together.
Erin Gierhart says
Thanks for sharing your experience, Sarah! I use Nabisco graham crackers ground into fine crumbs, and 2 cups weighs 240 grams when I test it. Different brands can vary a bit, so that may have affected the texture. If it seems too crumbly, add additional melted butter, 1 tablespoon at a time. It should hold together when you press it, but not be greasy.