Graham cracker pie crust is incredibly easy to make with only 3 ingredients. Made with crackers, butter, and sugar, it elevates any pie. This crust isn't playing the supporting role to the pie filling. It has its own solo!

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Pies made with graham cracker crust have a special place in my heart and belly. They are my absolute favorite type of crust. How can it not be with all that buttery, crumbly goodness?? I will seriously lick the plate.

When I first made a pie with a no-bake graham cracker crust I was shocked at how easy it was. With only 3 ingredients, you can quickly throw together a pie for any holiday or party and spend the rest of your time working on more important things.

*Pro tip: If you'd rather make the crust with no butter, you can use coconut oil, olive oil, or shortening instead.

If you're planning on making a large dessert and want to use a 9x13 inch pan, it's easy to scale the recipe for this by doubling it. To make sure it doesn't stick to the bottom of a glass pie pan, don't skimp on the butter or oil. This helps grease the pan and allows the crust to be easily scooped up.

Be sure to try this with our no-bake Chocolate Pie!

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How to make graham cracker pie crust

Let's start with the homemade graham cracker crust ingredients.

• Graham cracker sheets: You can use Keebler or Honeymaid. You may be more familiar with the term digestive biscuits.
• Butter: Melted butter is the best choice because it has the best flavor, but you can also use olive oil, coconut oil, or shortening.
• Sugar: granulated sugar adds a bit of sweetness to the crust and helps solidify it. You can even use brown sugar for a fun twist.

* To make a chocolate graham cracker crust, just add a scoop of cocoa powder.

How to make easy graham cracker crusts from scratch:

1. Using a food processor, place the graham crackers, butter, and salt in the bowl, secure the lid and pulse for 30 seconds until it's sandy and coarse.
2. Pour the graham cracker crumbs into a pie pan and spread it out with your fingers. Press the crust down on the bottom and up around the sides using the bottom of a glass or measuring cup. You want to pack it in tight so it stays in place.

* If you don't have a food processor, you can put the graham crackers in a gallon-size freezer bag, seal it, and crush them with a rolling pin until they're coarse and sandy.

Then, pour the crackers into a mixing bowl and stir in the sugar and butter. After this, pack the cracker crumbs in a pie plate using a measuring cup or glass.

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This is where you can decide if you want to use a no-bake crust or baked crust.

• No-bake: If you decide not to bake the crust, put it in the fridge for at least two hours before pouring in the pie filling. This will help it set and not crumble.
• Bake: Heat the oven to 300° F and bake it for 10 minutes.

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Pie recipes

Here are some delicious pies using this graham cracker crust recipe:

• Chocolate Pie
• S'mores Pie
• Blueberry Cheesecake
• Nutella Cheesecake Bars
• Lemon Blueberry Cheesecake Bars

* If your graham cracker crust crumbles too easily, it means you didn't add enough butter or oil.

And, if you're in a real hurry, you can always buy a pre-made store bought crust. I believe anything made from scratch is better, but I also can't say I've never just had to buy something pre-made!

You might also like...

• Chocolate Pie with Graham Cracker Crust
• Grandma Annie's Easy Apple Pie Recipe
• Summer Fruit Crisp
• Slow Cooked Applesauce
• 15 Fall Recipes You Don't Want To Miss

If you try it out, let me know how it goes in the comments or on Instagram, Facebook, or Pinterest.