Graham Cracker Crusts + 6 Ways to Fill Them

Graham cracker crusts are truly easy as pie. But a traditional buttery, flaky pie crust? Not so much – they take time, technique, and careful handling.

Luckily for us pie lovers, graham cracker crusts are quick and simple. They pair with all sorts of fillings, from fruit to chocolate. They take mere minutes to prep and bake. What’s not to love?

Here’s our favorite master crust recipe: Crush 11 graham cracker sheets into crumbs. Mix in ¼ cup of confectioners’ sugar and 6 tablespoons of melted butter. Press into a pie plate and bake at 375°F for 15 minutes.

Do you need to blind bake your crust? No. You certainly don’t, however it’s a good idea if you’re making a pie with a custard-like filling (like a Key lime or a chocolate silk). Blind baking will firm up the crust, giving a sturdy base for any liquid-y fillings.

Graham Cracker Crusts via @kingarthurflour

To perfect your crust technique, try these useful tips:

  • Use a measuring cup or drinking glass to press the crumbs into the pie plate. You want to use a decent amount of pressure to really compact the crumbs together. This will result in a more even crust.
  • Make sure your crumbs are small enough! If you don’t crush the crackers finely (they should resemble sand), the mixture won’t hold together as well and the crust will crumble.
  • For a truly from-scratch pie, bake your own graham crackers! You can even make chocolate graham crackers to make your next pie extra-decadent.
  • You don’t need a food processor! Sure, it’s faster, but you can easily crush the graham crackers using a plastic bag and a rolling pin.
  • Add sugar and spice! A pinch of cinnamon or cardamom will make your crust more flavorful. Think about what spices would complement your filling. Try brown sugar in place of confectioners’ sugar to give the crust a deeper, more caramelized sweetness.
  • Sometimes graham cracker crusts get very hard after baking, and difficult to cut. We’ve noticed this happens more often when using national brand-name crackers. If you run into this problem, try baking your own crackers or buying an organic or store brand.

Graham Cracker Crusts via @kingarthurflour

Once you’ve mastered the basic technique, you can start getting creative. Here are six delicious ways to fill a graham cracker crust:

Chocolate Icebox Pie with Graham Cracker Crust

Graham Cracker Crusts via @kingarthurflour

Perfect for summer, this pie features a simple chocolate cream filling. It’s a snap to pull together and ideal for chocolate lovers who want a chilled, warm-weather dessert. Get the recipe!

Classic Key Lime Pie with Graham Cracker Crust

Graham Cracker Crusts via @kingarthurflour

A traditional Key lime pie with its creamy, tangy filling is hard to beat. It reminds us of diner desserts and Florida vacations, and best of all, it’s a one-bowl recipe. If you want to give it a twist, try topping the pie with a meringue instead of whipped cream. Get the recipe!

Strawberry and Greek Yogurt Tart with Graham Cracker Crust

Graham Cracker Crusts via @kingarthurflour

This show-stopping tart is so simple, you don’t even need a recipe. Fill your baked and cooled graham cracker crust with a mixture of Greek yogurt and whipped cream. Top it with sliced strawberries and a sprinkling of raw sugar for a little glitz.

Coconut Cream Pie with Graham Cracker Crust

Graham Cracker Crusts via @kingarthurflour

Tropical Coconut Cream Pie is a perfect match for a graham cracker crust. This recipe takes the classic dessert to new heights by studding the creamy filling with bits of crunchy toasted coconut. Get the recipe!

Easy Cheesecake with Graham Cracker Crust

Graham Cracker Crusts via @kingarthurflour

Cheesecake is the most traditional and beloved use for a graham cracker. Start with a basic recipe and top it with fresh raspberries, blueberries, or strawberries. Get the recipe!

S’more Pie with Graham Cracker Crust

Graham Cracker Crusts via @kingarthurflour

Yes, we do want s’more of this pie! A riff on the campfire sweet, this version has a smooth dark chocolate filling and a fluffy homemade marshmallow topping. Get the recipe!

Please bake, rate, and review our Graham Cracker Crust recipe.

Print just the recipe.


  1. Amy P

    I’m not a fan of standard pie crust (and my MiL is regarded as a very good pie baker so it’s not just that I’ve had crappy ones all my life), but I love a graham cracker crust! I made a sour cream lime pie tonight and it was great, but the meringue topping up there looks so tempting. So does the coconut pie; I’ve actually never tried one! And the s’mores pie will have to be tested after the French silk pie with crushed pretzel crust that’s on my list. Now I just need to find a 6″ springform so I can keep testing pie varieties without making myself sick on pie 🙂

    1. The Baker's Hotline

      Sounds like Posie has inspired you to add some more recipes to your “to do” list! Happy baking! Elisabeth@KAF

  2. Quodlibet

    Graham crackers are noticeably smaller than they used to be, in all dimensions. Perhaps it’s necessary to give the measurement for the crumbs in cups rather than cracker units.

    Same with any recipes that call for “cans” of tuna – they used to be 7 oz cans; now they are 5.5 oz. This really affects recipes!

    Thanks for this marvelous site and blog – essential reading!

    1. The Baker's Hotline

      I agree. The units are not what they used to be yet we are paying the same or even more! I have taken a look at all 6 recipes and all list the graham cracker crumbs by volume while one or two also include the measurement in ounces. And most of our recipes online are able to be viewed in volume, ounces and grams now. If I am missing something, please let me (us) know. Enjoy this tasty and versatile recipe! Elisabeth@KAF

  3. Carolyn

    Word of warning! If your graham crackers have been languishing in the cupboard for a while, toss them out and buy new. Several years ago my niece made her mother’s recipe for cheesecake. First taste – Ewww! We finally decided that the problem was in the crust and she admitted to using old graham crackers.

  4. michaelbefus

    I (used to) love graham cracker crust pies. That is, until I was diagnosed celiac. Since then, all I’ve been able to do is read recipes and gaze at photos of great desserts like this – but not touch. So, I’m going to go out on a limb here, and ask if there’s any way I can once again enjoy graham cracker crusts GF-style? Rye bread, dito…

    1. The Baker's Hotline

      I’m sorry to say we don’t have a gluten-free graham cracker crust recipe (yet), but here is lovely gluten-free pie recipe you might enjoy. I’m not sure gluten-free rye bread is possible, since rye does contain some gluten-forming proteins. Barb@KAF

    2. Diana from Wisconxin

      Responding to “michaelbefus”. Kinnikinnick Foods makes Gluten Free Graham Style crumbs. I use them all the time. Excellent! I have now noticed in the local grocery store another brand of Graham crumbs. I have a recipe for GF “Rye” bread using molasses and cocoa powder from Red Star Yeast.
      Am still waiting for KAF to come up with an Angel Food Cake mix that does not need extra egg whites. KAF’s recipe for angel food cake from scratch is excellent but I do not like separating eggs.

    3. The Baker's Hotline

      R&D is always working on new things, so who knows what we’ll see in the future? I’ll pass the request along. Laurie@KAF

    4. Carol

      Yes! You can use gluten free cookies to make your “graham” pie crust.

      Crush gluten-free cookies of your choice to make 2 1/2 cups of crumbs.
      Sugar to taste – depends on sweetness of the cookies you use.
      3 Tb butter or gluten-free spread

      Mix together and press into pie plate. You make bake if you wish, but
      I just put the filling into the crust after pressing into the dish.

      (I’ve tried baking these crusts, but they became to hard.)

    5. CeeCee

      Try Kinnikinnick Graham Style gluten free crumbs. They come in a box. Don’t taste exactly like the real deal but if you add some cinnamon or other spice you won’t tell the difference. Not sure where you live. I’m from Winnipeg, Manitoba, Canada. A health food store should carry them.

    6. Michelle

      mi-del makes a gf graham cracker pie crust. I got a regular and chocolate one. I think I got them at publix. I haven’t used them yet though!

    7. BoiseBarb

      Just google gluten-free graham crackers. They are out there and also recipes for making your own. I made some for a GF cheesecake and my celiac friend loved it ! Good luck

    8. evelin knorr

      Pamela’s makes GF honey grahams that are very tasty. The recipe for a pie crust is on the box. I am in the process of making a pie with it right now so I don’t know yet how it turns out.

  5. Elizabeth Reeve

    I liked the recipe for your basic key lime pie But you did not give instructions for topping it with meringue. Do you add sugar to the beaten egg whites? Also when do you top with meringue and place under broiler, at time of serving or when the pie has cooled, and return to refrig.?

  6. TerriSue

    I have been using the same trick for pressing in the crumbs for years, works like a charm. I use a 9 inch pie plate roughly putting in the crumbs then place an 8 inch pie plate firmly on top pressing down. Perfect piecrust every time in one minute. You can also do a 10 inch with a 9 inch. It’s the only time I use my Pyrex pie plates but it is worth having them just for the ease of making graham cracker crusts.

  7. The Baker's Hotline

    Michele, I’m mailing you the ricotta pie recipe (I’m hoping that’s what you meant by Sicilian Pie) and the cheesecake recipe. I hope your surgeries go well and you’re back to baking soon! Barb@KAF

  8. Sandy

    What do you mean by the term “blind baking” the graham cracker crust? I’ve never heard of that term. Thanks.

    1. The Baker's Hotline

      Sandy, blind-baking is when the crust is put into the oven without any filling in it and baked for a portion of time. This allows the crust to get nice and crispy and prevents a soggy bottom. Happy pie baking! Kye@KAF

  9. Deanie pass

    Reading about your graham cracker crusts reminded me of my first pie I made as a teenager. It was a recipe on a bag of graham crackers for Banana Cream Pie with meringue topping. Over the years I’ve tried lots of them and it hasn’t been the same. Please send your classic one with a graham cracker crust. Also another request for a graham cracker crust: a chocolate pudding pie with meringue topping!

    1. The Baker's Hotline

      Deanie, it’s always an adventure nostalgic baking in an attempt to recreate a recipe from the past. For your banana-craving, try using our basic recipe for Banana Cream Pie and use the recipe for a graham cracker crust in this blog. Bake the crust first, then add the filling and chill until it has set. Use the meringue topping recipe from our Mile-High Meringue Pie recipe, and then either torch it with a kitchen-safe blow torch or broil it in the oven just until the meringue becomes golden. Use this same technique to top off our Chocolate Cream Pie recipe if you’ve got a need to more meringue in your life! Happy pie baking! Kye@KAF

  10. Joyce

    My absolute favorite, now and when I was growing up:
    1 can mandarin oranges, drained
    1/2 cup lemon juice
    1 can sweetened condensed milk
    1/2 cup almonds
    1 8 oz cool whip
    Mix first four ingredients and fold gently into cool whip. pile into a graham cracker crust and refrigerate for 1 hour before eating.
    Try not to eat it all in one sitting!

  11. Katharine Wilkins

    That strawberry and Greek yogurt tart looks gorgeous! You say blithely that a recipe is not necessary, but I really could use a few clues. Is it about half and half yogurt and whipped cream? Is the whipped cream sweetened? What amount/weight of whipped cream and yogurt?

    1. Posie Harwood, post author

      Of course! Half and half Greek yogurt and whipped cream gives you the nicest texture for filling (light but not too soft), which is what we used here. You can definitely do all Greek yogurt if you prefer something more tart, but I don’t suggest using all whipped cream as it’s messier and harder to slice. Taste your fruit: If it’s really ripe and sweet, don’t sweeten the filling (I usually don’t). If the fruit isn’t as ripe, fold a couple tablespoons of sugar (about 2) into the filling. Enjoy!!

    2. Bev in "Up North" WI

      Is that a sweetened Greek yogurt, like Vanilla? Or is it plain Greek yogurt?

    3. The Baker's Hotline

      You could use either! Whatever flavor your heart and tummy desires. Bryanna@KAF

  12. Stacy

    Can I use crushed fortune cookies instead of graham crackers? I have a large amount – any good ideas of what would go best with a fortune cookie crust?

    1. The Baker's Hotline

      A fortune cookie crust–what fun! You can use the same basic technique described in this blog post, using fortune cookies instead of graham crackers. You may need to do a bit of experimenting with the amount of butter you add since fortunate cookies tend to be a particularly dry cookie. You could also consider adding 1-2 tablespoons of milk to the crust to moisten the cookie crumbs and help it hold together. As for the filling, let your imagination go wild! Banana cream pie, chocolate pie, or perhaps something tropical like a lemon-custard pie. Search our website for “cream pies” and you will be so inspired I’d be surprised if you don’t go running to the kitchen to get started working on your stash of fortune cookies! Happy pie baking! Kye@KAF

  13. estelle

    to Michaelbefus

    There’s a brand of gluten-free cookies that come in ginger or cinnamon flavored (I think it’s Nu-del) that I plan to use for a “graham” cracker crust. Haven’t done it yet, but I bet it’ll work. I’d reduce the amount of sugar since they’re sweeter than graham crackers.

  14. Bill Vassiles

    I go thru this email and
    all the graham crust pies beautifully photograps and offered a recipe and none in sight inthis emails
    So where are they?

    1. MaryJane Robbins

      Hi Bill,
      The links to each specific recipe is posted in orange beneath each photo as “Get the Recipe!”. There are also links to basic graham crust recipes at the beginning of the post, and at the very end of the post. Hope this helps! ~ MJ

  15. Delia Torres

    Can you tell me what kind of pie that is pictured above the description of key lime pie, since your reply to a comment about the meringue on it, was that your key lime pie recipe doesn’t have meringue. The picture looks very delicious! It has me curious.

  16. Deborah Levensailor

    What can I do to prevent a wet soggy graham cracker crust? I am using instant chocolate pudding as a filling.

    1. The Baker's Hotline

      Consider painting the crust with melted chocolate or even melted butter before your place the pudding inside. It can also help to freeze the painted crust once the melted goodness is there – it creates a barrier so the pudding doesn’t soak in! Happy baking! Irene@KAF

  17. Siobhán

    Hi there! Thanks so much for the graham cracker crust recipe. One question though… 375 degrees for 15 mins? Is that a typo? That’s pretty long at a high temp. Should it read 325? Thanks again.

  18. Martha

    How do I get a baked and cooled gram cracker crust stay crispy after baking a key lime pie filling in the crust?

    1. The Baker's Hotline

      That’s a tough one, Martha, since the crust will inevitably absorb some of the moisture from the filling. There’s no way that we know of to totally get around this, but it may help to bake the crust itself a bit longer and to serve the pie as soon as possible (the longer it sits, the more moisture will sink in). Best of luck and happy baking! Mollie@KAF

  19. ABCfoodie

    I made the Greek yogurt tart tonight using a 7 oz. container of 2% plain Greek yogurt and 1 cup of whipping cream. I whipped the cream, adding some confectioners sugar and lime zest. Then I folded in the yogurt. I added it to the graham cracker crust and let it chill in the fridge before adding blackberries and strawberries right before serving. I was not too surprised that it was well received by my family! Thanks for the inspiration!


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