Comments on: Kitchen Tips: Easy Graham Cracker Crust Recipe

By: Sam Merritt

Sam Merritt — Mon, 03 Aug 2026 16:21:51 +0000

In reply to BC. It could just have to do with your particular graham crackers. :)

By: BC

BC — Sun, 02 Aug 2026 18:27:30 +0000

Why is my crust always darker than the one pictured?

By: Mara

Mara — Wed, 22 Jul 2026 15:40:53 +0000

I use this recipe as a starting point but 7 TBS of butter is too much. I use 5 max. Also sugar is totally unnecessary as the graham crackers already have sugar in them. I just use a little more graham crackers. My family could not stop raving about how amazing it was and said don’t change a thing when I asked them if I should have put more sugar or butter in it

By: Sam Merritt

Sam Merritt — Wed, 08 Jul 2026 17:43:29 +0000

In reply to Melissa Reed. Hi Melissa! The crust shouldn't really be crisp. It's definitely a softer crust. Did the butter leak out of your pan? I've never seen it pool in the bottom of the pie plate. :(

By: Laura Silvero

Laura Silvero — Tue, 07 Jul 2026 17:55:45 +0000

THANK you so much! mine always crumbles and does not stick to the sides of my springform pan. this should help a lot!!!

By: Melissa Reed

Melissa Reed — Mon, 06 Jul 2026 20:35:37 +0000

My crust is not crispy at all. Too much butter has made me sop up the extra with a paper towel. I guess I measured wrong unless it’s supposed to be this way. 7 tablespoons melted butter with 1.5 cups crumbs plus the other sugars. Right?

By: Sam Merritt

Sam Merritt — Fri, 12 Jun 2026 16:11:24 +0000

In reply to Mary Dilday. Hi Mary! Graham cracker crusts and pretzel crusts are going to be a bit crumbly by nature. They also can stick to the pan a little bit at times so I like to get a spatula and slide it under the entire bottom of whatever I am serving. :)

By: Sam Merritt

Sam Merritt — Fri, 12 Jun 2026 16:03:44 +0000

In reply to Leah. Hi Leah! Did you press it into the sides before baking?

By: Leah

Leah — Fri, 05 Jun 2026 21:03:52 +0000

In reply to Sam.

The same thing happened to me today. I baked the crust 10 minutes, checked it, and the sides of the crust had slid down into the bottom of the glass pan. I patted the crust out and up the sides again while it was hot using the bottom of a measuring cup. As it cooled, it firmed up nicely. I wonder if it happened because my melted butter was too hot when I mixed it in?

By: C Barry

C Barry — Tue, 02 Jun 2026 19:36:52 +0000

You can add a little ginger for a more spicy taste or you can substitute gingersnaps for the graham crackers and omit the sugars for a delicious cheesecake crust 🙂

By: Mary Dilday

Mary Dilday — Tue, 02 Jun 2026 18:41:13 +0000

Will someone please tell me why both my graham cracker crust and my pretzel crust for my strawberry salad end up so hard and stuck to the pan?! If I don’t press it fairly well the crumbs get mixed in with the topping. What’s the secret? Thank you.

By: Kaitlyn Marsh

Kaitlyn Marsh — Mon, 01 Jun 2026 15:26:43 +0000

This truly was the best graham cracker crust I’ve ever used. It’s got the perfect amount of butter to graham cracker ratio so that it truly can stick together. I used it with the cheesecake recipe however I did double the graham cracker recipe because I felt like it wasn’t going to be enough to go up the sides of my baking pan. Although it was a bit of a thick layer, the crust was absolutely delicious, and I will use this recipe for other pies in the future.

By: Mia Fe

Mia Fe — Thu, 19 Mar 2026 22:48:00 +0000

Made this and got so many compliments! thank you for showing it to us!!!!

By: Sam Merritt

Sam Merritt — Mon, 16 Mar 2026 15:39:02 +0000

In reply to Emily O. Thank you so much for trusting my recipe so much! I'm so glad you've enjoyed it so much! :)

By: Emily O

Emily O — Sat, 14 Mar 2026 19:04:39 +0000

this crust is perfect, I made it a couple weeks ago and today looked for this recipe for 15 minutes before finding it, worth it! I’ve bookmarked it so i never lose it again

By: Cora Garman

Cora Garman — Sat, 07 Feb 2026 00:18:30 +0000

I used Biscoff cookies for the crust and it was so very good. I made a no bake Biscoff cheesecake.

By: Heather

Heather — Fri, 26 Dec 2025 14:40:00 +0000

I tried your recipe on Christmas for my keylime pie bars, and omg it was sooooo good that added brown sugar made a great difference. I will definitely add this to my forever crust!

By: Jane

Jane — Tue, 23 Dec 2025 19:09:35 +0000

Finally, the perfect Graham cracker crust!! Much better than any other recipe I’ve tried.

By: Sam Merritt

Sam Merritt — Mon, 01 Dec 2025 02:32:48 +0000

In reply to Danielle Shokrian. Hi Danielle! I would put it in the refrigerator. :)

By: Danielle Shokrian

Danielle Shokrian — Wed, 26 Nov 2025 17:32:27 +0000

How do i store this if making day before? in fridge or on counter?

By: Jess

Jess — Mon, 24 Nov 2025 11:08:51 +0000

In reply to Sam Merritt. Of course! lol I thought that was just too easy of an option... I was prepared to smash that crust up and turn it into buckeyes. Thank you for your support!

By: Sam Merritt

Sam Merritt — Mon, 24 Nov 2025 02:11:49 +0000

In reply to Jessica. Hi Jessica! You can just use it as is. :)

By: Jessica

Jessica — Mon, 24 Nov 2025 00:48:16 +0000

Help! I baked this crust, thinking I needed to, for your pumpkin cheesecake recipe but now see there was no need to prebake. should I break, reblend and form the crust again?

By: Jennifer

Jennifer — Wed, 19 Nov 2025 02:35:28 +0000

I used this pie crust recipe along with a homemade keylime pie and it was a huge hit! Way better than store bought and doesn’t take long to set. I keep graham crackers on hand now just in case I need to make a quick pie.

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 13 Oct 2025 19:07:22 +0000

In reply to kathryn Ireland. Yum! Thanks for the 5-star rating, Kathryn!