Crumbly and buttery, this graham cracker crust is the perfect base for pies and bars, and takes less than 20 minutes to whip up.

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Graham cracker crust is such a handy recipe to have in your back pocket. I’ve used this recipes for cheesecakes and dessert bars in the past, and it always turns out amazing.

Recipe Variations

Try making a sugar free version - follow the directions below except omit the sugar. I’ve made it this way a few times and it can be a bit more crumbly but it tastes just as good!

Mix it up and try using a different type of cracker/cookie such as nilla wafers or oreo cookies (without the cream center). Just substitute at a 1:1 ratio for the graham crackers in the recipe below.

How to Make Graham Cracker Crust

Ingredients

• 1 1/4 cup Graham Crackers, finely crushed (about 8 whole crackers, 16 half crackers)

• 1/4 cup sugar (optional)

• 1/2 cup butter, melted

Directions

If baking the crust (optional), preheat oven to 375 degrees Fahrenheit.

Using a food processor, finely crush the graham crackers.

In a small bowl, slice the butter into 1” inch thick pieces and place the butter in the microwave for 30 seconds. If butter is not melted, stir and place in the microwave for another 15 seconds.

Add the sugar to the melted butter.

Pour the sugar-butter mixture into the food processor with the crushed graham crackers and mix using the food processor until butter mixture is well incorporated and crumbles are light and fluffy.

Pour the mixture into a glass baking dish* and spread it evenly over the bottom. Press it down firmly (I use my hands for this, but you can use a spatula as well).

*For bars, use an 8x8 glass baking dish, for pies use an 8” or 9” round glass pie dish.

For a baked crust, bake for 4-5 minutes in the oven. Allow crust to chill completely before adding a filling of choice.

For a chilled crust (not baked), place in the refrigerator for at least one hour before adding a filling of choice.