Name: Baked Graham Cracker Crust
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Ingredients: 126 g Butter (melted); 240 g Graham cracker crumbs; 1 t Kosher Salt; 44 g Light brown sugar

This Baked Graham Cracker Crust is a little soft, a little crunchy and a little bit sweet. It is the perfect base for your next pie adventure!

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I feel like key lime pie hogs the limelight when it comes to graham cracker crusts, but let’s not limit ourselves this summer!

No, I say we branch out and see what else we can put into a graham cracker crust. Why, because it is easy, fast and delicious! This baked version of my no-bake graham cracker crust has a touch of light brown sugar that makes it addictingly good!

Sometimes only a baked graham cracker crust will do. Yes, yes I have a no-bake version and that one can always be substituted if you are running short on time or oven space; but let’s not discount the crispier, more stable cousin. To bake or not to bake, that is the question!

Baked Graham Cracker Crust on marble surface

When to use a baked graham cracker crust rather than an unbaked?

When you have a filling that will be baked, especially if that filling is going to be baked at a low temperature. Like our good friend, Key Lime Pie. If you bake a no-bake crust, nothing horrific is going to go wrong, but it might get a bit mushy from a liquid-y filling. Some of the butter might bake out of it and that would end up messing up the texture of your crust and your filling! No Bueno!
If your pie is going to be served room temperature or warm. The point of a no-bake is that it is chilled, so the butter will be solid and that is what holds the crust together. Help your pie keep it together!
If your pie has a liquid filling, baked or unbaked! This is a bit up to your preference (you know I have an opinion!). For example, lemon meringue pie. I’d rather have a more stable crust with a bit of crispness even if not served straight from the refrigerator.