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    Graham Cracker Pie Crust

    Home » Recipes » Dessert » Pie » Graham Cracker Pie Crust

    Published: Oct 17, 2024 · Modified: Mar 11, 2025 by Sarah · This post may contain affiliate links · Leave a Comment

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    Learn how to make graham cracker pie crust perfectly every time with this easy recipe and our best tips and tricks!

    Graham cracker pie crust in a round pie dish with a scalloped edge.

    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!

    This post includes affiliate links.

    A slice of raspberry cream cheese pie with graham cracker crust topped with homemade whipped cream, a fork resting next to it on a white plate.

    Table of contents

    • Ingredients
      • Pie Making Kitchen Items
    • Instructions
      • Helpful Tips to Make the BEST Graham Cracker Pie Crust
    • Frequently Asked Questions

    Ingredients

    • Graham Crackers
    • Butter
    • Sugar
    • Egg White (optional)

    Pie Making Kitchen Items

    • Rolling Pin
    • Food Processor
    • Glass Pie Dish with Lid
    • Whipped Cream Dispenser
    Glass pie dish with lid.
    Pie Plate with Lid
    Stainless steel whipped cream dispenser with different attachments.
    Whipped Cream Dispenser
    Fluted Pie Plate

    Instructions

    Step by step collage showing how to make graham cracker pie crust.
    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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.

    Graham cracker pie crust in a round pie dish with a scalloped edge.
    Pie crust will look something like this before baking if you add egg white. If you don't add egg whites, it will appear more dry.
    Graham cracker pie crust in a round pie dish with a scalloped edge.
    Finished graham cracker pie crust, ready to be filled!

    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!)
    A slice of raspberry cream cheese pie with graham cracker crust topped with homemade whipped cream and a fresh raspberry on a white plate.

    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

    Can I Make Graham Cracker Crust Ahead and Freeze It?

    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 in a round pie dish with a scalloped edge.

    Graham Cracker Pie Crust

    Learn how to make graham cracker pie crust in minutes. This recipe is simple and foolproof, you can't mess it up!
    Print Pin Rate
    Servings: 8
    Author: Pretty Providence
    Cost: $5

    Video

    Ingredients

    • 1 ½ cups graham cracker crumbs about 12 full crackers, crushed
    • ⅓ cup granulated sugar
    • 6 Tablespoons 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

    Egg white 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 white will also result in a slightly chewier texture. If you don't like that, don't use it. Totally optional! 
    Did you make this recipe?Mention @prettyprovidenceblog or tag #prettyprovidence!
    Sarah
    Graham Cracker Pie Crust
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