Graham Cracker Pie Crust
Learn how to make graham cracker pie crust perfectly every time with this easy recipe and our best tips and tricks!
Why buy one at the store when you can make your own in just minutes? I promise, homemade graham cracker pie crust tastes way better.
Some of favorite pies to make are icebox pies or fluffy cream pies, chilled to perfection. Graham cracker pie crusts lend themselves well to these pies.
I did all the testing for you, and THIS recipe, with all the tips and tricks I've learned along the way, is the only graham cracker crust recipe you'll ever need!
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Ingredients
- Graham Crackers
- Butter
- Sugar
- Egg White (optional)
Instructions
- Break the graham crackers into pieces. Put the pieces into a large ziplock bag and use a rolling pin to crush the crackers into crumbs.
- Add sugar and melted butter. Pour crumbs into a mixing bowl and add sugar to the crumbs, mix until well combined. Pour in melted butter. Stir until well combined.
- Optional: add egg white.* Separate egg white of one egg from the yolk and pour the egg white into the graham cracker crust mixture. Mix with a rubber spatula until combined.
- Add crust mixture to a pie dish. Pour the crust mixture into a pie dish and press it into the dish. I like to use my hands at first, then use the bottom of a measuring cup or glass to smooth the top. Press up the sides of the pie plate, too.
- Bake the crust for about 10 minutes. Let crust cool completely before adding pie filling.
For a finer, sandy consistency use a food processor. Blend the crackers until they are a fine powder or sandy texture.
Helpful Tips to Make the BEST Graham Cracker Pie Crust
- Crumbly is normal: When you first start pressing this pie, it's going to be crumbly and feel like it won't stick together. It will after you press it.
- Pressing the crust: Your goal is to pack the crust tightly without smashing it, so press in one spot just until the crust stops moving. Then, move to the section beside it and press again.
- *Egg whites: Adding egg whites helps graham cracker crust to bind together and really stick. Most graham cracker crusts are crumbly and that is how people like it. However, if you want your crust to really stick together and get nice clean slices, egg white is a helpful addition.
- *Using egg whites will result in a slightly chewier texture. If you don't like that, don't use it. Totally optional!
- Curve the corners: Add a curve in the corners where the bottom meets the sides and layer the crumb mixture on thicker in that spot. It should almost look like a skating ramp. Doing this keeps the crust strong in that area. It also looks nicer when it's sliced. (See example photo below!)
We like to use this crust for Raspberry Cream Cheese Pie (pictured) Vintage Cream Cheese Pie, Lemon Pudding Pie and Key Lime Pie. For more pie inspiration, browse all of our pie recipes.
Frequently Asked Questions
Yes, you can make a graham cracker crust and freeze it.
Prepare the crust and bake it. Let it cool completely before putting it into the fridge or freezer.
To freeze the crust, wrap it tightly with a few layers of plastic wrap.
To refrigerate it, should be covered tightly with plastic wrap or an airtight lid.
Graham cracker crust can be stored in the refrigerator for up to three days before use. It will stay good in the freezer for up to three months.
If you make this graham cracker pie crust recipe, please leave us a comment and a positive review! They mean a lot to us.
Graham Cracker Pie Crust
Video
Equipment
Ingredients
- 1 ½ cups Graham cracker crumbs about 12 full crackers, crushed
- ⅓ cup Granulated sugar
- 6 tablespoon Butter melted
- 1 Egg white optional
Instructions
- Break the graham crackers into pieces. Put the pieces into a large ziplock bag and use a rolling pin to crush the crackers into crumbs.
- For a finer, sandy consistency use a food processor. Blend the crackers until they are a fine powder or sandy texture.
- Add sugar and melted butter. Pour crumbs into a mixing bowl and add sugar to the crumbs, mix until well combined. Pour in melted butter. Stir until well combined.
- Optional: add egg white.* Separate egg white of one egg from the yolk and pour the egg white into the graham cracker crust mixture. Mix with a rubber spatula until combined.
- Add crust mixture to a pie dish. Pour the crust mixture into a pie dish and press it into the dish. I like to use my hands at first, then use the bottom of a measuring cup or glass to smooth the top. Press up the sides of the pie plate, too.
- Bake the crust for about 10 minutes. Let crust cool completely before adding pie filling.
Notes
Nutrition
