Homemade Graham Cracker Crust

Should you bake a graham cracker crust before filling it?

Whether or not you bake a graham cracker crust before filling is up to you! Leaving it unbaked is a simple option that will yield a softer crust (and a cooler kitchen!), while baking the crust will melt the butter and sugar to bond or "set" the crust, making it more firm. Either way, your graham cracker crust pie will turn out delicious!

Why does my graham cracker crust get so hard?

If your graham cracker crust turns out a little harder than you’d like, you may have added too much butter, which firms when chilled. You may have also packed the crust too hard when forming onto the pie plate—pack the crumbs just enough so the crust feels firm, yet not too solid.

How can you make this graham cracker crust recipe your own?

Instead of using traditional graham crackers, you can opt for crushed chocolate graham crackers, chocolate cookies, or even wafer cookies in your next crust! This recipe is also a great vehicle to try out some warm spices in your crust, such as cinnamon or ginger in your crust, which could be a fun twist on this classic ginger pumpkin pie.

What kind of pies use a graham cracker crust?

Graham cracker crusts are great for pies of all kinds. They also make a great base for recipes like cheesecake and bar recipes like these lemony dessert squares. Find more of our best graham cracker crust pies.

Can you make a graham cracker crust ahead of time?

Yes! You can make this graham cracker crust recipe up to 3 days ahead of time when stored in the refrigerator, and 3 months ahead of time when stored in the freezer in a covered container.

—Catherine Ward, Taste of Home Culinary Assistant and Ellie Crowley, Taste of Home Culinary Assistant