How to Make a No-Bake Graham Cracker Crust – quick and easy this classic graham cracker crust recipe has a few simple ingredients. It’s great for no-bake pies or cheesecakes.

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How to Make a No-Bake Graham Cracker Crust

This homemade, no-bake pie crust is sweet, buttery and much better than store-bought pie crusts. Another bonus, it takes just minutes to make!

First, you need to crush your graham crackers. Even though I have to do it in two batches, I love my mini food processor for this task. It’s much easier than getting my large food processor out. You can use a large food processor or a blender.

After I pulsed the graham crackers into crumbs, I add the sugar and butter to them and stir until everything is combined.

The last thing left to do is pour the crumbs into your pie plate and press them up on the sides and evenly in the bottom. You can use the bottom of a glass to get a flat crust.

Typically, I refrigerate my crust. This allows the butter and therefore the crust to get firm faster.

You can use this crust for my Butterfinger Cheesecake Pie, Peanut Butter Pie, or Cookies and Cream Pie.

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No-Bake Graham Cracker Crust

How to Make a No-Bake Graham Cracker Crust - quick and easy this classic graham cracker crust recipe has a few simple ingredients. It's great for no-bake pies or cheesecakes.

Author: Paula

5 from 5 votes

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Prep Time: 10

Cook Time: 1

Servings: 1 crust

Ingredients

1 and 1/2 cups graham crackers crushed
1/3 cup granulated sugar
6 tablespoons butter, melted real butter recommended, salted or unsalted

Instructions

Mix graham cracker crumbs, sugar, and melted butter until well blended. If you use unsalted butter, you may want to add a pinch of salt. Salt balances well sugar in desserts. Press mixture into an 8 or 9-inch pie plate.
Cool in refrigerator 30 minutes. Pie crust is ready to fill with the desired filling.

Notes

Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.

Thank you, Paula

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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