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