This graham cracker crust recipe will fit an 8-, 9-, or 10-inch baking pan. It’s a breeze to make and comes together in less than 5 minutes!
Using a larger baking pan? Check out my 9×13 graham cracker crust recipe!
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❤️ Why You’ll Love This Recipe
- The recipe is super beginner friendly. I blended all of my ingredients in my food processor and then pressed the mixture into a lined pan. Easy peasy!
- You can use it for so many recipes! You can use it as a base for cheesecakes, such as my no-bake matcha cheesecake bars, cream pies, fruit tarts, cookie bars, lemons bars, or even as topping for your favorite desserts like ice cream.
Looking for more easy recipes? Try out my mango float, golden graham s’mores bars, or strawberry ice box cake!
Ingredients
To make graham cracker crust from scratch, you’ll need the following ingredients:
- This recipe use 13 full graham crackers.
- Granulated sugar adds the perfect amount of sweetness.
- The unsalted butter will be melted, which glues the graham cracker crust together.
For the full list of ingredients and measurements, see the recipe card below.
💡 Baking Tip
- Use a cup or a glass to press the graham crust! This will help evenly pack in the graham cracker crust into the bottom of the pan.
How to Make Graham Cracker Crust
Step 1: Blitz graham crackers in a food processor until you get fine crumbs, about 10-20 seconds. Add granulated sugar, melted butter, then pulse until the mixture resembles slightly wet sand.
Step 2: Press into a lined baking pan, making sure to really pack it in. Let it set in the freezer (15 minutes) or fridge (30 minutes) until firm.
You can use this as a no-bake graham cracker crust, but some recipes may require it to be pre-baked! Free to crisp it up in the oven at 350°F/177°C for 10-12 minutes. Let it fully cool, then follow the remaining steps of your recipe.
For full instructions, see the recipe card below.
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Thank you so much! -Bianca ❤️
📖 Recipe & Video
Graham Cracker Crust
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enter your email and i’ll send it directly to your inbox! & as a bonus, you’ll get new recipes & resources sent to you every month. 💛
Equipment
- 8" baking pan will also fit a 9" or 10" pan
Ingredients
- 13 (195 g) full graham cracker sheets
- 6 tablespoons (84 g) unsalted butter melted and cooled
- 3 tablespoons (36 g) granulated sugar
Instructions
- Line a baking pan with parchment paper for easier removal/clean up later on!
- In a food processor, add 13 full graham cracker sheets and 3 tablespoons granulated sugar. Blitz until you get fine crumbs, about 10-20 seconds.
- Add 6 tablespoons unsalted butter (melted and cooled). Pulse until the mixture resembles slightly wet sand.
- Transfer entire mixture to lined baking pan, and tightly pack into the bottom of the pan. I recommend using the flat bottom of a measuring cup to push it down, then the a silicone spatula to make sure all of the edges are packed in.
- Let crust set in the freezer (15 minutes) or fridge (30 minutes) until firm!Note: Although you can use this as a no-bake graham cracker crust, some recipes may require it to be pre-baked! Free to crisp it up in the oven at 350°F/177°C for 10-12 minutes. Let it fully cool, then follow the remaining steps of your recipe.
