How to Make Graham Cracker Crust

Betty is no stranger to delicious pie-baking shortcuts. (Looking at you, prepared crusts!) But there's something incredibly satisfying about crafting your own crust from scratch, especially when you’re baking for a holiday or other special occasion. We love making our own two-crust or one-crust pie pastry for fruit pies, but did you know you can also make a classic graham cracker crust in just two steps? It’s so quick and simple!

Whether you're whipping up a classic cheesecake, a luscious key lime pie, or a dreamy chocolate cream pie, a buttery, crunchy, perfectly crumbly graham cracker crust is the foundation for a truly memorable dessert. Here's Betty’s foolproof recipe for crafting the best graham cracker crust right in your own kitchen.

What you’ll need:

• 1 ½ cups finely crushed regular or cinnamon graham crackers (24 squares)
• 1/3 cup butter, melted
• 3 tablespoons sugar
• Medium bowl
• 9-inch glass pie pan

Two Step Graham Cracker Crust Recipe

1. Heat oven to 350°F. In medium bowl, stir all ingredients until well mixed. Reserve 3 tablespoons crumb mixture for garnishing top of pie before serving, if desired.

2. Press remaining mixture firmly and evenly against bottom and side of pie pan.

Bake about 10 minutes or until light brown; cool on cooling rack. Fill as directed in pie recipe.

For a cookie crumb crust: Substitute 1 ½ cups finely crushed chocolate wafer cookies (24 cookies), vanilla wafer cookies (35 cookies) or gingersnaps (30 cookies) for the graham crackers. Decrease butter to ¼ cup; omit sugar.