A simple graham cracker crust is perfect for so many recipes. From key lime pie to a chocolate tart, a graham cracker crust is a never fail favorite.
This graham cracker crust is one of the first pie crust recipes that I made on my own. I was in the seventh grade and was determined to make a pie for my Daddy. After watching Mama make what seemed like a million pies in my lifetime at that point, I knew exactly what to do. It didn’t hurt that I’d written out the recipe in a notebook while I watched her make it. Ha!
This graham cracker crust is so simple to make. With only three ingredients, it really is a fail-proof recipe if you need one. I like to think of it as one of the essentials for pie and dessert making. In just a jiffy, you have the crust mixed together, pressed into the dish and ready. Like my pastry pie crust recipe, it works great for blind baking as well as for filling for baking along with the pie. I also love it as a base for various bars and other sweet treats.
- 2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons salted butter, melted
- Stir all ingredients together in a medium bowl until well-combined. Press into the bottom and up the sides of a 9-inch pie plate, springform pan or other baking dish.
- If pre-baking, place into an oven that has been preheated to 400º F for about 10 minutes until the graham cracker crust has turned lightly golden brown. Allow to cool completely before using.
- If baking along with pie contents, place into the refrigerator for about an hour to chill completely as this will help set the graham cracker crust for filling and baking.