A classic graham cracker pie crust for all of your bake and no bake desserts including pies, cheesecakes, bars and tarts that won't fall apart! It comes together in less than 10 minutes with just a few ingredients.
In a medium bowl, combine graham cracker crumbs, sugars and butter using a fork or spatula until moist, coarse and sandy.
Spoon mixture into your pie dish, sheet pan or springform pan. Using a measuring cup or drinking glass, press into dish or pan to achieve a smooth, consistent crust without gaps.
No Bake Desserts
Refrigerate 1 hour to set before filling.
Preheat oven to 300 degrees Fahrenheit. Bake 10 minutes. Fill and bake as directed for your recipe.
Graham Crackers - Outside of the United States, substitute with crushed digestive biscuits. To make it gluten-free simply substitute with gluten-free graham crackers.
Sugar - Substitute all brown sugar or all white sugar if needed or preferred.
Butter - Do not use butter substitutes. Salted or unsalted butter yield the best results. If you're using unsalted butter, add a pinch of salt. It brings out all the flavors.
Zest - 2 teaspoons lemon, lime or orange zest
Extract - 1 teaspoon vanilla or almond extract
Spices - Cinnamon, Nutmeg, Allspice and Pumpkin Pie Spice are wonderful additions for fall pies like pumpkin or caramel apple. Simply add a teaspoon into the mixture.
Nuts - Reduce graham crackers to 8 and add a 1/2 cup of crushed pecans or walnuts.
Flavored Graham Crackers - Substitute cinnamon, honey or chocolate graham crackers.
How to Crush Graham Crackers
Pulse in a food processor or blender, place in a zipper bag with air removed and place a towel over and use mallet or rolling pin to crush or place graham crackers in a bowl and use a muddler to crush until fine.
Avoid gaps. Fill in with as needed.
If you have more than 1 of the same pie plate, you can gently press one on top of the other for a picture perfect compact crust without effort!
For a quick and easy shortcut, use store-bought graham cracker crumbs.
Room Temperature - Store covered for up to 3 days at room temperature.
Refrigerate - Refrigerate covered or in airtight container up to 1 week.
Freeze - Store in an airtight container or freezer bag up to 3 months. Bring to room temperature, fill and enjoy!