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Graham Cracker Crust Recipe {for baked pies or no bake pies}A graham cracker crust recipe for baked pies and no bake pies! We could also title this post The Anatomy of a Graham Cracker Crust. In other words, we’re making our own graham cracker crust from scratch today and it’ll be the best graham cracker crust you’ve ever had! You can use it for no- bake pies or you can bake it first. That’s a summer #win if you ask me! Graham cracker crust is one of my favorite pie crusts. I don’t think I can choose an absolute favorite, because I love all of them too much.

But a good graham cracker crust is a must have in your baking arsenal. So many pies can be made to pair with the graham cracker flavor because it’s so versatile. You can fill it with creamy s’mores chocolate pudding or even an easy blueberry- lemon dessert filling.

Now, I know you can buy ready- made graham cracker crusts at the grocery store. They’re found in the baking aisle and all you have to do is pop off the top and pour in your filling. There’s absolutely no work, so I totally understand the draw of those crusts. Watch Contract To Kill HDQ here.

I’ve used them in a pinch, and they were a pretty standard thing on our shopping list when I was growing up. There’s really nothing wrong with them…But. I think everyone needs a from- scratch graham cracker crust recipe in their arsenal. What if you want a pie right now and can’t get to the store? And, let’s face it. As good as those store- bought crusts are, they sorta taste like the aluminum foil pie tin, right? Or is it just me?

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Store- bought is great in a pinch, but homemade is always better. So today, I’m showing you my favorite from- scratch homemade graham cracker pie crust recipe.

And this is even more perfect because you can use it for recipes that call for baking the crust OR you can use it no- bake. Because when it’s 1. Sacramento, the last thing you want to do is turn on your oven. A no- bake pie is not, in fact, no- bake when you have to bake the crust for 1. This pie crust is good both ways. You can bake it if you want…or you can simply fill it.

Either way, it’ll turn out yummy and crunchy, without any sort of tin aluminum flavor.#homemadeforthewin. Ready for the anatomy of the perfect graham cracker crust? So many things go into making this easy pie crust, so we have a photo- heavy post today. I’m showing you every step of the process, so you can be sure and make the perfect graham cracker crust too! Let’s get started!

First, you need graham crackers. Obviously. You have two different options when starting with graham crackers: whole and crumbs. One is cheaper, one is easier. Want to hear a dirty little secret? I use graham cracker crumbs 9. I’m lazy and I hate cleaning my food processor. Plus, I use them so often, it’s just easier.

But in the interest of doing a step- by- step recipe for you, I decided to do a little test. Should you buy whole graham crackers? Or crumbs? It doesn’t matter. Not in the slightest! For both of the crusts I made for you today, I used generic graham crackers (regular, not low- fat) and Keebler Graham Cracker Crumbs. Keebler is the most recognizable brand, although some stores do sell generic versions.

The only problem with using one or the other is what the recipe you’re using calls for. Watch Ghost Rider Streaming here. What if you’re using whole crackers but it calls for crumbs? How many do you crush? Here’s a tip to using graham crackers for the best graham cracker crust: 3 full graham cracker sheets = approximately 1/2 cup graham cracker crumbs. You can use that guide to adapt whatever recipe you’re using.

Or, just use this one, because I included both measurements. Now, say you’re starting with whole graham crackers. Do you HAVE to have a food processor? NO!{But, er, why don’t you have one? Seriously, best kitchen appliance ever after my mixer.

This is the food processor I have. Go buy yourself a gift.}I tried crushing the crackers in my food processor and in a plastic bag using a rolling pin and, when compared with the store- bought crumbs, they were all exactly the same. Moral of the story: use your favorite graham cracker or crumbs, and crush them the easiest way for you. Next, let’s talk about ingredients and ratios.

The graham cracker crust on the side of the box of Keebler Graham Cracker Crumbs uses 1 1/4 cups of crumbs to 1/3 cup melted butter. I used that recipe for my base (they know what they’re talking about, after all), but I changed it up to fit my needs. First, 1 1/4 cups of crumbs is great, but I like my crust THICK. I’m a crust girl, after all.

I changed the amount of crumbs to 1 1/2 cups. But that also meant that I had to adjust the amount of butter. The trick to any crust is the amount of fat to other ingredients. This is especially true in a cookie or cracker crust (and even more so in no- bake crusts), because the butter is the binding agent. Too much butter = greasy. Not enough = it falls apart.

I upped the amount of butter to 7 tablespoons (measured, then melted) for this recipe. Let’s talk about sugar for a second.

That’s fine, you can use that if you want. I like using brown sugar.

Brown sugar is my favorite kind of sugar, and graham crackers are very brown sugary. It fits. I used unsalted butter so I added some salt (not pictured) and I also added cinnamon.

Cinnamon gives the crust a little secret flavor that goes with just about everything. But, if you’re not a cinnamon person, you can leave it out. Next up: mixing. As in…it’s easy to mix your own crust. No mixer, no food processor needed. You don’t even need a wooden spoon. I mix all my dry ingredients with a fork.

I like how a fork works for mixing together the crumbs, and then again when adding the butter. It makes it more crumbly somehow. Once you’ve mixed in the melted butter, it looks like this: It’s the texture of very coarse sand. You pour this mixture into a 9″ pie plate. Make sure you measure your plate. I think this would even do well in a 9 1/2″ pie plate. But anything over (or under) that and you need to edit the recipe.

Another secret to the perfect graham cracker or cookie crust is compacting the crumbs. You need to really, really compact them, especially if you’re not baking it. I use the bottom of a glass for the bottom of the pie plate. Press it good! Then I use my fingers for the sides.

Again, use a lot of pressure. Try to get it as even as possible. Then, your graham cracker crust is all done! You now have two options: 1. Chill the crust for at least one hour before filling with your no- bake filling. Chill according to the recipe directions, then cut and serve.

The crust is semi- crunchy and perfectly sweet. It may crumble a little more on cutting than the baked version, but it’ll hold together nicely. Bake the crust for 1. F. Let it cool completely, then fill and chill according to the recipe directions. A baked graham cracker crust will be more crunchy and be less crumbly, but you have to use your oven.

There is a third option, which I haven’t tested yet, but I’m 9. You can also use this pie for a baked pie (like this one). It would be a combination of 1 and 2 above: chill the pressed crust while preparing the filling, then fill and bake according to recipe directions. Either way you make it, this graham cracker crust is the best base for your pies. It’s easy, comes together in mere minutes, and tastes way better than packaged. What will you fill it with? I can think of lots of options for this easy graham cracker crust.

Come back tomorrow for one of them! This is the BEST graham cracker pie crust – from scratch. It can be no- bake or baked depending on your mood. It’s perfect! Ingredients: 1 1/2 cups graham cracker crumbs (from about 9 whole graham crackers)1/4 cup packed brown sugar. Pinch of salt. 7 tablespoons unsalted butter, melted.

Directions: If you’re using whole graham crackers, finely crush them in a food processor or place them in a ziploc bag and roll with a rolling pin. Stir graham cracker crumbs, brown sugar, cinnamon, and salt together in a large bowl. Add melted butter and stir with a fork. Press mixture into the bottom and up the sides of a 9” pie plate.