This no bake graham cracker pie crust recipe is SO EASY to make! Graham cracker crust seems like it would require more effort and more work, but really, it will take you about 5-10 minutes to make and you’ll use only a few pieces of equipment. There is hardly a mess too! OH YAH! Don’t you love it when you find a recipe that is versatile? One you can use for a variety of recipes? Me too! This graham cracker pie crust recipe can be used for many different pies and bars! Such as lemon bars, cheesecake, or cheesecake bars, and out lemon curd pie! Perfect for the Spring and Summer months coming! You can find the lemon pie recipe here. There is no baking involved with this pie crust recipe.
What Equipment do I need for Graham Cracker Pie Crust?
This pie crust recipe is BY FAR one of the easiest and less messy recipes I have made. You will need a couple things, but I guarantee you that you have most of it in your cabinets already.
You will need:
- A pie dish or other baking dish for assembly
- Food Processor or a ziplock bag and a rolling pin
- Cup or measuring cup to press the crust into the baking dish
That’s it! I really like that there is very little equipment needed, because that means less dishes to clean up.
Why do I need to firmly press down the crust into the baking dish?
Pressing down the graham crackers firmly into the baking dish puts a barrier between the pie filling and the dish itself. If there are holes in the pie crust, the filling will leak out of the crust and essentially cause your pie to be inverted. I saw this happen with lemon bars. The entire contents of the pan were inverted–the crust on the top and the filling on the button–due to one little crack in the crust.
So press that crust down firmly!
You can use the bottom of a cup or the bottom of a measuring cup to press down the pie. I used a 1 Cup measuring cup to press my pie crust down.
How to make Graham Cracker Pie Crust.
This pie crust is SUPER SIMPLE and oh so delicious!
Firstly, if you don’t have a food processor to quickly crush the graham crackers, you can put the graham cracker sheets in a large ziplock bag and bang on the back with a rolling pin. I have also heard of people using cups and ROLLING the cup over the graham crackers to crush them. Do not bang your cup on the bag.
Put the graham cracker sheets in the food processor and crush them until they are smaller pieces. Mix with melted butter and sugar until the mixture looks like coarse sand.
Press mixture into a pie or tart dish. Press graham cracker mixture firmly on the bottom and up on the sides. The amount of mixture you use will depend on the size of your pie dish. You may have some extra. Use as a crumble on top or save for the top of a yogurt parfait!
Be sure to compact the graham cracker crust down firmly. You want to create a solid crust for your filling to fit on. If you don’t press firm, the pie filling could seep through the bottom and sides of the pan. Use the bottom of a cup or measuring cup to press down.
Since this is a no bake graham cracker pie crust, chill in the fridge for at least 1-2 hours.
Fill with your favorite pie filling! Try it with our lemon curd pie!
How do I Store Graham Cracker Pie Crust?
This no bake pie crust needs to be stored in the fridge.
How Long does no Bake Graham Cracker Crust Keep?
This no bake pie crust will keep fresh in the fridge for a few days or in the freezer (in the pan) for 3 months.
Make sure to tag me @raesbakeryblog on Instagram and comment below if you make this pie crust. To pin this recipe and save it for later, you can use the button on the recipe card, the button above or below this post, or any photos above.
Coffee and Brownies,
- 1 1/2 Cups Graham Cracker crumbs (about 12 full sheets)
- 6 TBS Unsalted butter, melted
- 1/3 Cup Sugar
- Crush graham cracker sheets in a food processor or crush in a ziplock bag with a rolling pin until it resembles fine crumbs
- In a medium bowl, mix with melted butter and sugar until combined. Mixture will resemble coarse crumbs. If too dry, add another TBS of butter.
- Press mixture firmly into the bottom and up on the sides of a tart pan or pie dish.
- Chill in the fridge for at least 1-2 hours before adding filling.
If baking, bake 350' F for about 10 minutes.