Bake Or No Bake Graham Cracker Crust
I love a good graham cracker crust. So many of my favorite desserts feature a variation on this theme, whether it’s the sweetly solid crust of an amazing cheesecake, the crumbly sugary crust that serves as a base for a Lemonade Ice Box Pie, or the densely flavorful chocolate cookie crust of a decadent chocolate silk pie.
Graham cracker crusts are easy to make and really quick, and I love this version because it can be used both with baked and no-bake recipes. When baked it becomes nicely and densely solid, just like you’d want for a cheesecake. For no-bake recipes it makes a soft granular layer that crumbles nicely under a cream pie or fluff dessert.
A few years back a friend of mine suggested I make mine with browned butter, and y’all, I immediately took that suggestion and ran with it. Have y’all ever had browned butter? I sure hope so. It’s a whole reason for living, from the aroma to the rich flavor. (If you’ve never tried Browned Butter Chocolate Chip Cookies, go now and get thee to the kitchen. Run, do not walk. )
This no-bake crust is quick and easy and makes a great base for Lemonade Ice Box Pie, key lime pie, or cheesecake.
- 16 graham crackers ((2 full sheets) or 2 cups graham cracker crumbs)
- 1/4 cup light brown sugar
- 1/2 cup butter, melted
- 1/4 teaspoon salt
- If using whole graham crackers, pulse in blender or food processor until finely ground to uniformly small crumbs and measure out 2 cups of crumbs.
- Mix together the graham cracker crumbs, brown sugar, and salt in a medium size bowl until no lumps of brown sugar remain.
- Pour the melted butter evenly over the graham cracker mixture and mix until the butter is evenly combined.
- Press the crust mixture evenly into the bottom and up the sides your pan as needed and pack tightly using the back of a spoon, the bottom of a glass, or a measuring cup.
- For use in a no-bake recipe, place the pan in the freezer for at least 15 minutes while you prepare the filling and then use in the recipe as directed. If the crust needs to be pre-baked, bake at 350 degrees for 10 minutes, then use in the recipe as directed.
Crumbs: Use any kind of graham crackers you like. Plain? Cinnamon? Chocolate? Cookies, gingersnaps, digestive biscuits, saltine crackers, and cornflakes or other cereal also work. Make it fabulous! You can even buy pre-made graham cracker crumbs to save a step. Make sure whatever you use, you crush it until it's very fine and no large pieces remain.
Brown Sugar: I prefer light brown sugar for this recipe, but you can also use regular granulated sugar or more interesting types like turbinado or coconut sugar.
Butter: If you want to make this crust extra fabulous, use browned butter. It also works with vegan butter or coconut oil too.
For No-Bake Recipes: Make the pie crust as directed, then place the pan in the freezer for at least 15 minutes before filling it.
For Baked Recipes: If the crust needs to be pre-baked, bake at 350 degrees for 10 minutes then use in your recipe as directed.
To Make Ahead: You can prepare the graham cracker crust up to 2 days in advance of filling it. Cover it with plastic wrap and refrigerate it until ready to fill, or wrap the pie plate in plastic wrap and then in a layer of aluminum foil and put it in the freezer for up to three months for future use. Thaw overnight in the refrigerator before using.