Graham Cracker Crust
Thick and buttery graham cracker crust made with just three ingredients! Perfect for using with cheesecakes, pies, tarts, ice cream, and more.
Servings 1 9-inch or 10-inch crust
Ingredients
- 2 Cups (240g) graham cracker crumbs about 15 full sheets
- 1/3 Cup (67g) packed light brown sugar
- 1/2 Cup (113g) unsalted butter, melted
Instructions
- In a medium bowl, mix together the graham cracker crumbs, brown sugar, and melted butter. Pour the mixture into a 9-inch springform pan, 10-inch springform pan, or deep dish 9-inch pie pan. Pack it down tightly to the bottom and up the sides of the pan using a glass jar or measuring cup. You’ll want to pack it as tightly as possible to prevent it from crumbling apart when you cut into your dessert.
- For no-bake desserts like no-bake cheesecake, freeze the pie crust for 10-15 minutes before filling and continuing on per your recipe's instructions. For baked desserts like pies and baked cheesecakes, par-bake the graham cracker crust at 350ºF (177ºC) for 10 minutes before filling and continuing on per your recipe's instructions.
Notes
Make Ahead Tips: After pressing your graham cracker crust into the springform pan or pie dish, you can store it in the refrigerator for up to 3 days or freeze it in the pan for up to 3 months. If freezing, thaw in the refrigerator before using in your recipe.
Pan Size: This recipe makes enough to press into the bottom and up the sides of a 9-inch springform pan, 10-inch springform pan, or 9-inch deep dish pie pan. For a standard size 9-inch pie pan, you'll want to reduce the ingredients to 1 1/2 Cups (180g) graham cracker crumbs, 1/4 Cup (50g) brown sugar, and 6 Tbsp (85g) unsalted butter. Follow the instructions in the recipe above.