Graham Cracker Pie Crust

Making a Graham Cracker Pie Crust from scratch is easier than you think. Here’s how to make a perfect no bake 9 inch pie crust with just a few key ingredients and simple kitchen tools. Set it in the refrigerator then fill with your favourite pie filling.

One of my favourite things to make for friends and family is PIE. No matter what the occasion, a pie is always welcome. I personally believe that making pastry from scratch is a labour of love… made so much easier when you use a food processor! However, sometimes graham cracker crusts are preferred over a butter pastry crust, like for my Grandma’s Rhubarb Strawberry Pie!

The Perfect No Bake Graham Cracker Pie Crust

No bake cream pies like Banana Cream Pie, Pistachio Pie, Banoffee, or Grasshopper Pie typically have a pie crust made using graham crumbs. However, some baked pies like Key Lime, Flapper, or Lemon Meringue Pie sometimes also have this style of crust, though both Key Lime and Lemon Meringue Pie can also sometimes have a regular pastry crust. Which one do you prefer?

Making a Graham Cracker Pie Crust from scratch is not difficult but there are a few key steps to ensure your pie crust is a success every time. The right “consistency” to a graham cracker crust can be tricky. Too much butter and it’s thick and hard to cut. Too little butter and the crust is too crumbly and won’t hold together.

This easy recipe is the one you’ve been looking for. It makes the perfect unbaked Graham Cracker Pie Crust using either store-bought graham cracker crumbs or crushed graham crackers with zero baking required. So, get out that rolling pin and let’s get going!

What are Graham Crackers?

Graham crackers are sweet crackers or biscuits made from graham flour sweetened with honey, sugar, or molasses and flavoured with cinnamon. Invented in the mid 19th century as a ‘health food snack’ by Sylvester Graham who used unsifted whole grains (graham flour) and no sweetener in his original recipe.

These American biscuits still make great snacks but are most common in dessert recipes like icebox cakes and to make pie crusts and cheesecake bases. The nearest equivalent in other countries (such as in the UK) are Hobnob Cookies or digestive biscuits. You can also buy Graham flour at health stores and make your own crackers.

Ingredients for Graham Cracker Pie Crust

You’ve gotta love a four ingredient recipe… especially if all you need is a rolling pin, bowls, and a Ziploc bag or food processor (if you buy whole graham crackers at the shop). You’ll also need a solid 9 inch pie plate, I recommend Pyrex over thin aluminum for stability.

• Graham Cracker Crumbs
• Granulated Sugar
• Brown Sugar
• Butter

While most recipes consist of granulated sugar, melted unsalted butter, and graham crumbs, this recipe has a unique secret ingredient. A bit of brown sugar helps keep the crust hold together, allowing it to “flex” a little when you pull a slice from the pie plate while also improving the flavour.

This is a classic honey Graham cracker crust, but you can add extra cinnamon to make a cinnamon graham cracker crust or use chocolate graham crumbs to make a chocolate Graham cracker crust.  

How to Make Graham Cracker Pie Crust

This pie crust recipe is super easy, and it comes together in minutes. To begin, place the graham crackers (skip this step if using pre-crushed Graham crumbs) in a large Ziploc bag and squeeze the air out as you close the bag.

Next, use a meat mallet or rolling pin to crush the crackers into small pieces. Shake the bag several times to bring larger pieces of cracker to the top and crush them until all the crackers are crumbs. Feel free to use a food processor, if preferred. Finally, pour the crumbs into a large bowl.

Add the granulated sugar and brown sugar to the bowl of graham cracker crumbs and whisk together with a fork. Pour melted butter over the crumbs and mix.

Pour the buttery crumb mixture into a 9” pie plate and use a spoon or small measuring cup with a flat bottom to move the mixture around evenly and up the sides of the pie plate. Press the mixture firmly into the plate so the crumbs are compressed. 

Place in the refrigerator (or the freezer) for at least 30 minutes to set the crust while you make the pie filling.

Crust not sticking together?  If your crust seems to be too crumbly and doesn’t stick together when you squeeze it, add a tablespoon or two of melted butter.  Depending on the consistency of the crumbs you may need a little more butter.

Recipe Tips and Tricks

Be Prepared to make your crust:  Gather all the ingredients at once and prepare equipment ahead of time. 

Let it Chill:  Setting the crust in the refrigerator, or even the freezer while you make the filling will set the butter and keep the crumbs together. 

Clean sharp slice:  Clean cuts of any pie start with a sharp knife. Allowing the pie to sit for a while outside the refrigerator will help loosen the crust from the pie plate. Run the pie server under the slice so you loosen the crust and don’t lose any of the goodness when you lift the slice out. 

Just Right:  Try to keep crust thickness at about 1/2” thick. Too thin and it will crumble under the weight of the filling. Too thick and it’s hard to cut with your fork and the crust to filling ratio will be off. 

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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