Graham Cracker Crust
Looking for a trusted graham cracker crust recipe? Look no further! 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 9x13 graham cracker crust recipe!
Servings: 1 9-inch pie crust
Calories: 1513kcal
Equipment
- 8" baking pan will also fit a 9" or 10" pan
Ingredients
- 13 full graham cracker sheets
- 6 tablespoons unsalted butter melted and cooled
- 3 tablespoons 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.
Video
Notes
You can make the graham cracker crust ahead of time! Press the mixture into your pan, wrap, and store in the fridge for up to 3 days or the freezer for up to 3 months.
Nutrition
Serving: 1crust | Calories: 1513kcal | Carbohydrates: 175g | Protein: 13g | Fat: 86g | Saturated Fat: 46g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 24g | Trans Fat: 3g | Cholesterol: 181mg | Sodium: 1209mg | Potassium: 343mg | Fiber: 6g | Sugar: 78g | Vitamin A: 2099IU | Calcium: 164mg | Iron: 8mg
