I’m sharing my Perfect Graham Cracker Crust, the simple secret I use for key lime and French silk pies that hides one clever twist you will want to see.
I keep coming back to a simple graham cracker crust because it does something weird to a pie that feels expensive, even when it isnt. I love the crunch and the way graham cracker crumbs mellow into something almost creamy when you press them, and a little unsalted butter, melted brings everything together without fuss.
I use this crust for key lime pie and French silk pie but it really opens doors, chill it for a no bake version or pop it in the oven for a deeper flavor. Call it my Perfect Graham Cracker Crust and try it when you want to surprise people.
Ingredients
- Graham cracker crumbs: mostly carbs some fiber, mild whole grain notes.
- Graham crumbs add toasty slightly sweet crunch, forms sturdy base for fillings.
- Unsalted butter: concentrated fat for richness, helps texture, adds mouthfeel.
- Butter also browns crumbs, creates a crisp cohesive crust when pressed.
- Granulated sugar: simple carbs, adds sweetness and helps with browning.
- Sugar contributes slight crunch balances toasty flavors, makes it feel dessert ready.
- Fine salt: tiny sodium boost, improves overall flavor perception not detectable salty taste.
- Salt ties sweetness and richness together, making the crust more interesting.
Ingredient Quantities
- 1 1/2 cups (150 g) graham cracker crumbs, about 10 whole graham crackers
- 6 tablespoons (85 g) unsalted butter, melted
- 2 tablespoons (25 g) granulated sugar
- 1/4 teaspoon fine salt (optional)
How to Make this
1. Crush 10 whole graham crackers into 1 1/2 cups (150 g) fine crumbs using a food processor, or put them in a zip-top bag and bash with a rolling pin until crumbs are even.
2. Stir the crumbs with 2 tablespoons (25 g) granulated sugar and 1/4 teaspoon fine salt (optional) in a bowl so everything is evenly mixed.
3. Pour in 6 tablespoons (85 g) melted unsalted butter, then mix with a fork until crumbs are uniformly moistened and hold together when squeezed. If crumbs seem too dry, add 1 teaspoon more melted butter at a time.
4. Press the crumb mixture into a 9-inch pie pan, using the bottom of a measuring cup or glass to pack it firmly and evenly across the bottom and up the sides, making the edges slightly higher than the center so the filling sits level.
5. For a baked crust: bake at 350 F (175 C) for 8 to 10 minutes, or until it’s lightly golden and smells toasty; this makes it crisper and more stable for richer fillings.
6. For a no-bake crust: chill the pressed crust in the fridge for at least 1 hour, or 30 minutes in the freezer, until it’s firm enough to hold the filling. This is perfect for key lime or no-bake pies.
7. Let a baked crust cool completely on a wire rack before filling, about 20 to 30 minutes; if you need it extra crisp, cool then chill for 15 minutes so the butter firms up.
8. Tip hacks: line the pan with parchment for easy removal, press firmly so the crust wont crumble when you slice, and if you want a sweeter crust add 1 more tablespoon sugar. If any cracks appear after chilling, press a few extra crumbs into the gap and chill again.
Equipment Needed
1. Food processor or a zip-top bag and rolling pin
2. Large mixing bowl
3. Measuring cups and spoons (including tbsp and 1/4 tsp)
4. Small saucepan or microwave-safe bowl to melt the butter
5. Fork or rubber spatula for mixing
6. 9-inch pie pan
7. A sturdy glass or the bottom of a measuring cup to press the crust
8. Oven or refrigerator/freezer plus a wire rack to cool the crust
FAQ
Graham Cracker Crust Recipe Substitutions and Variations
- Graham cracker crumbs: swap an equal weight (about 1 1/2 cups / 150 g) of crushed digestive biscuits, vanilla wafers (Nilla), or buttery shortbread cookies. Shortbread gives a richer, more buttery crust so you might cut the butter a tad.
- Unsalted butter, melted: use melted coconut oil 1:1 by weight for a dairy free crust, but expect a light coconut note; or use vegetable shortening 1:1 for a firmer, crunchier bite; if you use salted butter just skip the added salt.
- Granulated sugar: substitute light brown sugar 1:1 for a deeper, slightly molasses flavor and a bit more chew, or use powdered (confectioners) sugar 1:1 though the cornstarch can make the crumbs a touch denser.
- Fine salt (optional): kosher salt works fine but use about double the volume (so 1/4 tsp fine = roughly 1/2 tsp kosher), or sprinkle flaky sea salt on top after pressing the crust for a nice salty pop.
Pro Tips
1. Press the crumbs really firmly and make the edge a little higher than the center so the filling sits level; if the crust still crumbles after chilling just press a few loose crumbs into the gaps and chill again.
2. For extra crispness bake until lightly golden and smelling toasty, then cool completely and chill so the butter firms up; for no bake pies chill at least an hour before filling so it holds shape.
3. To prevent a soggy bottom with very wet fillings brush a thin layer of melted chocolate over the cooled crust or briefly blind bake it, that acts like a moisture barrier.
4. Want consistent results every time? Weigh the crumbs, pulse until very even, and add melted butter a teaspoon at a time until the crumbs hold when squeezed — too much butter makes it greasy.

Graham Cracker Crust Recipe
I’m sharing my Perfect Graham Cracker Crust, the simple secret I use for key lime and French silk pies that hides one clever twist you will want to see.
8
servings
165
kcal
Equipment: 1. Food processor or a zip-top bag and rolling pin
2. Large mixing bowl
3. Measuring cups and spoons (including tbsp and 1/4 tsp)
4. Small saucepan or microwave-safe bowl to melt the butter
5. Fork or rubber spatula for mixing
6. 9-inch pie pan
7. A sturdy glass or the bottom of a measuring cup to press the crust
8. Oven or refrigerator/freezer plus a wire rack to cool the crust
Ingredients
-
1 1/2 cups (150 g) graham cracker crumbs, about 10 whole graham crackers
-
6 tablespoons (85 g) unsalted butter, melted
-
2 tablespoons (25 g) granulated sugar
-
1/4 teaspoon fine salt (optional)
Directions
- Crush 10 whole graham crackers into 1 1/2 cups (150 g) fine crumbs using a food processor, or put them in a zip-top bag and bash with a rolling pin until crumbs are even.
- Stir the crumbs with 2 tablespoons (25 g) granulated sugar and 1/4 teaspoon fine salt (optional) in a bowl so everything is evenly mixed.
- Pour in 6 tablespoons (85 g) melted unsalted butter, then mix with a fork until crumbs are uniformly moistened and hold together when squeezed. If crumbs seem too dry, add 1 teaspoon more melted butter at a time.
- Press the crumb mixture into a 9-inch pie pan, using the bottom of a measuring cup or glass to pack it firmly and evenly across the bottom and up the sides, making the edges slightly higher than the center so the filling sits level.
- For a baked crust: bake at 350 F (175 C) for 8 to 10 minutes, or until it's lightly golden and smells toasty; this makes it crisper and more stable for richer fillings.
- For a no-bake crust: chill the pressed crust in the fridge for at least 1 hour, or 30 minutes in the freezer, until it's firm enough to hold the filling. This is perfect for key lime or no-bake pies.
- Let a baked crust cool completely on a wire rack before filling, about 20 to 30 minutes; if you need it extra crisp, cool then chill for 15 minutes so the butter firms up.
- Tip hacks: line the pan with parchment for easy removal, press firmly so the crust wont crumble when you slice, and if you want a sweeter crust add 1 more tablespoon sugar. If any cracks appear after chilling, press a few extra crumbs into the gap and chill again.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 32.5g
- Total number of serves: 8
- Calories: 165kcal
- Fat: 10.2g
- Saturated Fat: 6g
- Trans Fat: 0.05g
- Polyunsaturated: 0.5g
- Monounsaturated: 3.4g
- Cholesterol: 22.9mg
- Sodium: 165.9mg
- Potassium: 30.7mg
- Carbohydrates: 16.8g
- Fiber: 0.7g
- Sugar: 8.2g
- Protein: 1.3g
- Vitamin A: 260.3IU
- Vitamin C: 0mg
- Calcium: 10.1mg
- Iron: 0.7mg