Graham Cracker Crust Recipe

Published Date: Sept. 21, 2020

Total Time: Approximately 15 minutes (excluding cooling time for prebaked crust)

Introduction

A Graham cracker crust is a fundamental staple in American dessert-making, offering a crisp, buttery base that complements both sweet and tangy fillings. This recipe delivers a uniformly textured crust with balanced flavor, suitable for pies, cheesecakes, and tarts. It can be adapted for alternative crackers (e.g., gingersnaps) or adjusted for sugar preference, as noted in user feedback.

Ingredients

• 5 oz / 140 g graham crackers (1 standard 9-cracker sleeve), pulse-blended into fine crumbs (≈1 cup)

• 3 tablespoons granulated sugar (adjustable per taste, see "Notes")

• ½ teaspoon kosher salt

• ¼ cup / 55 g unsalted butter (½ stick), melted

Detailed Instructions

Step 1: Prepare Graham Cracker Crumbs

Place graham crackers in a food processor and pulse until reduced to a fine, uniform crumb texture (consistency: powdery, not coarse). If no food processor is available, place crackers in a sealable plastic bag and crush with a rolling pin or heavy object until fine. Measure 1 cup of crumbs.

Step 2: Combine Dry Components

In a medium mixing bowl, thoroughly blend the graham cracker crumbs, granulated sugar, and kosher salt. Use a whisk or spoon to ensure even distribution of sugar and salt throughout the crumbs.

Step 3: Incorporate Melted Butter

Add the melted butter to the dry mixture. Stir vigorously with a silicone spatula or wooden spoon until every crumb is coated, resulting in a "wet sand" texture (moist but not soggy). The mixture should hold together when gently squeezed.

Step 4: Press into Pie Pan

Preheat oven to 375°F (190°C) if prebaking is required. Transfer the crumb mixture to a 9-inch standard (non-deep-dish) pie pan. Using your fingertips or a flat-bottomed measuring cup, press the mixture firmly and evenly into the bottom and up the sides of the pan, aiming for a consistent thickness of ¼–½ inch (0.6–1.25 cm). Smooth the surface by pressing outward to avoid unevenness.

Step 5: Prebake (Optional, Recommended for Stability)

For pies requiring a prebaked crust (e.g., key lime pie, cheesecake), place the pan on a baking sheet (to catch overflow) and bake for 6–9 minutes until the edges and bottom are lightly golden. Remove from the oven and cool completely on a wire rack (10–15 minutes) before filling. If no prebaking is needed, proceed directly to filling the cooled crust.

User Reviews & Tester Notes

• "Doubling the butter is not recommended—using extra butter caused a layer of congealed butter on the crust’s exterior, which is unappealing."

• "Perfect as-is! No measurement tweaks needed. Tested with key lime pie; received rave reviews. The crust’s balance of buttery and slightly sweet notes elevates the filling."

• "For a 9.5-inch pan, scale to 1.5x: 1.5 sleeves graham crackers, 1 stick butter, 4 tbsp sugar, ¾ tsp salt. Par-baked for 9 minutes; ideal base for NYT matcha pie."

• "Substituted gingersnaps for graham crackers successfully! Note: The crust may be thinner, so consider doubling the recipe for a sturdier base."

• "Great crust! Simple and reliable."

• "Sugar is optional—Graham cracker crust naturally has subtle sweetness; omit sugar for a less sweet base."

Note: Adjust sugar quantity based on filling (e.g., reduce sugar for tangy pies like lemon meringue). For extra stability, ensure thorough prebaking until lightly browned.