Graham Cracker Crust (9x13)
This 9"x13" pan graham cracker crust is so easy to make and comes together in less than 5 minutes! I love to use it as is in no-bake recipes, but feel free to crisp it up even more in the oven for a few minutes. Looking for a 8- or 9-inch cake pan or square pan graham cracker crust recipe? I'm working on it right now! But if you want the recipe ASAP, you'll have to scale this recipe down. Just multiply all of the ingredients by 0.7!
Servings: 1 9x13 crust
Calories: 1006kcal
Equipment
Ingredients
- 18 full graham cracker sheets ~2 sleeves
- ½ cup unsalted butter melted and cooled
- ¼ cup granulated sugar
Instructions
- Line a 9"x"13 baking pan with parchment paper for easier removal/clean up later on.
- In a food processor, add 18 full graham cracker sheets. Blitz until you get fine crumbs, about 10-20 seconds.
- Add ½ cup unsalted butter (melted and cooled) and ¼ cup granulated sugar. 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: 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.
Video
Notes
You can definitely make this crust ahead of time!
Wrap and store in the fridge for up to 3 days or keep in the freezer for up to 3 months.
Nutrition
Serving: 1 9x13 crust | Calories: 1006kcal | Carbohydrates: 50g | Protein: 1g | Fat: 92g | Saturated Fat: 58g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 24g | Trans Fat: 4g | Cholesterol: 244mg | Sodium: 13mg | Potassium: 28mg | Sugar: 50g | Vitamin A: 2836IU | Calcium: 28mg | Iron: 0.1mg
