Perfect Graham Cracker Crust is one recipe you must have in your recipe box! It’s a classic: simple and sweet. Guys, it’s crazy easy to make too. And, the fillings you can pair with this crust are endless. Everything from chocolate, key lime, peanut butter, banana, pumpkin to strawberry to anything you can think up! It’s fast, easy, extra delicious, and I’m going to show you my favorite, perfect, from scratch, homemade graham cracker crust.
Homemade is Better
I know…I know, while you’re strolling through the grocery store, you can easily pick up a ready-made graham cracker crust in a matter of seconds. It’s perfectly pressed, perfectly tasty, and all you have to do is pull the wrapper off. I’ve definitely used my fair share. They’re quite handy!
But…why not make your own? You’re then not restricted to the one size or shape…or even just graham crackers. It’s…just better! Tastes better, looks better and you can make it in a matter of seconds! It’s homemade!
You’re Not Limited to Just Graham Crackers
Make a cheesecake, make small tarts, or even get creative and make it with chocolate graham crackers, Oreos, or any other sweet cracker or dry cookie that complements your filling! Plus, you can spruce it up and add a bit more butter (because why not?) and make it as thick as you want. I’m a crust kind of girl! The crust is just as much a part of the dessert as the filling that’s inside of it!
Let’s Start Making Graham Cracker Crust
When making your crust you have a couple options. Whole graham crackers or crumbs. One is less expensive and one is convenient, but you make that decision and let’s start making graham cracker crust!
If using whole graham crackers, start out by crushing them into crumbs either by a food processor or by putting them into a bag and crushing them with a rolling pin. I can usually get about 1 cup of crumbs out of one sleeve of graham crackers.
I’ve used both ways and both produce an awesome crust. Whether you are using pre-made crumbs or whole, the next order of business is to place them into a bowl. Next, add melted butter, sugar and salt. Mix it all up and pour it into your baking dish. Press it down firmly with the back of a glass to evenly distribute on the bottom and up the sides.
Now you have three options
- Use as is and pour in the filling.
Just a heads up, the crust is ready to eat without baking, although if you’re using it as is, it may tend to fall apart more easily. I like to use it this way if I’m making parfaits or sprinkling it as a garnish.
- Bake at 350 degrees Fahrenheit for 10 minutes until set. Cool and fill with your favorite pie filling. On a side note, I always prefer to bake my crust a bit. It sets it into place and will not crumble as easily.
- Fill with a batter and bake together. This works for both pies, bars and cheesecakes. Just make sure to cover the edges with foil if they’re exposed so they don’t burn.
Graham Cracker Crust
Perfectly sweet and buttery to complement any filling.
- 1 1/2 Cups Graham Cracker Crumbs
- 3 Tbsp Granulated Sugar
- 8 Tbsp Unsalted Butter (Melted) 1 stick
- 1/4 Tbsp Salt
In a large bowl add graham cracker crumbs.
Add melted butter, sugar and salt.
Mix all ingredients together until fully incorporated and it looks like wet sand.
Pour into the baking dish and spread evenly on bottom and sides pressing firmly down with either your hands or the back of a glass.
Bake at 350° F for 10 minutes.
Cool and add the filling of your choice.
Graham Cracker Crust is Versatile
Use in great pies and desserts such as my triple citrus tart or make a delicious crust and fill it with
Enjoy and let me know how you love it!
Keep it Sweet!
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