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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! 

Baked Graham Cracker Crust in pie dish

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 graham cracker crust 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
pie dough dusted with flour on marble.
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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. 
Baked Graham Cracker Crust on marble surface in pie dish
Baked Graham Cracker Crust on marble
4.50 from 2 ratings

Baked Graham Cracker Crust

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!
Prep: 5 minutes
Cook: 8 minutes
Total: 13 minutes
Servings: 12 people


Makes: 9inch round


  • Preheat oven to 350°F
  • Combine all ingredients and press into 9 inch pie dish.
  • Bake 8 minutes at 350°F
  • Fill as desired!



Calories: 174kcal | Carbohydrates: 19g | Protein: 1g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 394mg | Potassium: 43mg | Fiber: 1g | Sugar: 8g | Vitamin A: 262IU | Calcium: 21mg | Iron: 1mg
Course: Dessert
Cuisine: American
Calories: 174
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baked graham cracker crust

Hi, I’m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

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