Graham Cracker Crust

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There’s nothing easier (or yummier) than a graham cracker crust. No kneading, no rolling, no crimping. Just pour and stir. It adds wonderful crunch and flavor to creamy desserts like cheesecake, key lime pie, and no bake banana split dessert.

You can save money by crushing graham crackers in a food processor. It only takes a few seconds to turn the crackers into crumbs. Or, if you’re lazy like me, you can save time and just buy graham cracker crumbs. Two of my friends recently said to me “I didn’t know you can buy graham cracker crumbs!” They are in the baking aisle by the pre-made graham cracker pie crusts. Don’t buy those, they don’t taste as good.

Once you have your graham cracker crumbs ready, just add melted butter and a couple tablespoons of brown sugar. I like to add a pinch of salt to cut the sweetness. That’s literally all there is to it! Press it into the baking dish with the back of a spoon or your fingers and bake for 8-10 minutes depending on the filling you’re adding to the crust.

Graham Cracker Crust

Recipe by Amanda Innes-ShareefCourse: DessertDifficulty: Easy
Prep time


Cooking time




  • Graham cracker crumbs 240g
    (2 cups)

  • Butter 113g
    (1/2 cup)

  • Brown Sugar 2 tablespoons

  • Pinch of salt (optional)


  • Preheat oven to 350°.
  • In a microwave safe bowl, melt butter.
  • In a small bowl, add graham cracker crumbs, melted butter, brown sugar and salt.
  • Stir until combined.
  • Using the back of a spoon, or your fingers, press into baking dish.
  • Bake for 8-10 minutes.