This simple No-Bake Graham Cracker Crust is ready in under 10 minutes with three pantry staples. It's the perfect crisp base for cream pies, cheesecakes, or any no-bake dessert—all without turning on the oven.
After making lots of no-bake pie and cheesecake recipes, I discovered that brown sugar makes all the difference. It adds subtle caramel notes and helps the crust hold together better than granulated sugar.
It's become my go-to base for everything from no-bake cherry pie to no-bake vanilla cheesecake, especially during summer instead of heating the kitchen. (For larger desserts, I recommend my 9x13 crust recipe.)
Sure, you can buy a pre-made crust. But honestly, the store-bought crusts taste like cardboard, and your dessert deserves better! Especially when it's so easy to make a homemade graham cracker crust.
This is a forgiving crust - even if your crumb-pressing technique isn't perfect (mine sure wasn't at first), you'll still end up with a sturdy, delicious base that slices cleanly every time.
Ingredients and Substitutions
Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
- Graham Cracker Crumbs: Honey Maid graham crackers are my go-to for the best flavor and texture. You'll need about 11 full sheets to make 1¼ cups of crumbs. You can also use digestive biscuits, vanilla wafers, or gingersnap cookies.
- Brown Sugar: Either light or dark brown sugar works great, with dark offering a deeper molasses flavor. For a baked version, feel free to substitute granulated sugar.
- Butter: I recommend salted butter, melted and slightly cooled. The touch of salt perfectly balances the sweetness.
How to Make the Best Graham Cracker Pie Crust
Melt Butter
- Do this step first so the butter can cool slightly before mixing with the crumbs. If it is too hot, your crust will become greasy.
- Don't let it sit for more than 5 minutes, though. If it gets too cool, the crust will be crumbly.
Crush Graham Crackers
- A food processor creates the most uniform crumbs.
- If you don't have a food processor, place the crackers in a zip-top plastic bag and crush them with a rolling pin until very fine.
- The finer your crumbs, the better your crust will hold together.
Mix Together
- Combine brown sugar and crumbs first to distribute the sweetness evenly.
- Pour in melted butter gradually while stirring - this helps prevent clumping.
- Your mixture should resemble wet sand and hold together when pressed.
Press into Pan and Refrigerate
- Pour the crumbs into a pie dish. Press the crust with the bottom of a measuring cup, creating an even layer.
- Start with the sides of the pan, then work your way to the middle.
- Apply firm pressure, but don't pack it too tightly, or your crust will be hard to slice.
- Chill for at least 30 minutes to help the butter solidify and create a sturdy base.
Insider Tip: For a sturdy crust that slices cleanly, avoid sharp edges where the bottom meets the sides. A measuring cup with a slight curve works perfectly for this. Press it along the edges to create a rounded shape that keeps the crust together as you cut into it.
Should I Bake the Crust?
This crust does not NEED to be baked, but it certainly can be! If you already have your oven on, go ahead and bake it for 8 minutes at 350°F (180°C). Just be sure it's completely cooled before you fill it.
You can also use this as the crust for pie where the filling is baked, like my graham cracker pumpkin pie or apple crumble pie.
Storage Guidelines
Make the crust up to 24 hours in advance. Once the pie is assembled follow the storage instructions for your filling recipe.
No-Bake Recipes with a Graham Crust
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Recipe
No Bake Graham Cracker Crust
Recipe by:Ingredients
- 1 ¼ cups (150 grams) graham cracker crumbs about 11 crackers
- ¼ cup (55 grams) brown sugar firmly packed
- 6 tablespoons (84 grams) butter melted
Instructions
- If you are using whole graham crackers, place them in the food processor and pulse until they are fine crumbs. You can also crush them in a resealable bag using a rolling pin or rubber mallet. The finer the crumbs, the easier it will be to form the crust.1 ¼ cups graham cracker crumbs
- Place the crumbs and sugar in a medium bowl and mix to combine. Pour in the melted butter and stir until fully coated. The mixture will be similar to the texture of sand.¼ cup brown sugar, 6 tablespoons butter
- Transfer the crumb mixture to a pie plate or springform pan and press evenly across the bottom and up the sides. Apply moderate pressure without packing it down too densely.
- Place the crust in the refrigerator for at least 30 minutes before filling.
Notes
Equipment
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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