Mini Graham Cracker Crusts are a delicious buttery base for baked and no-bake mini pies and cheesecakes. With just 3 simple ingredients and a muffin tin, you can make 12 homemade mini crusts ready for your favorite pie filling recipe.
Pumpkin pie lovers, be sure to try Mini Pumpkin Pies with Graham Cracker Crusts, the perfect dessert for holiday parties!
I love making mini pies. They're the perfect size for serving after a big holiday meal, and having your own individual pie is just more fun than a regular piece of pie. My favorite bonus: 12 little pies in a muffin pan bake in less time than one large pie!
So when I need a homemade graham cracker crust recipe, like for individual pumpkin pies or mini cheesecakes, this is the recipe I use. It's a fast and easy 3-ingredient recipe and much better than pre-made graham cracker crusts from the grocery store.
🧈Ingredients
See recipe card at the bottom of the post for the full recipe and exact ingredient quantities.
- Graham crackers. You'll need 1 ¼ cups graham crackers, which comes to about 9 full graham cracker sheets.
- Sugar. A little sugar helps bind the crust together when baked. I prefer the rich flavor of brown sugar, but granulated sugar also works well.
- Butter. Melted butter is another binder that adds rich flavor. You can use salted or unsalted butter.
🍪Variations
- Try mini crumb crusts with Biscoff or gingersnaps -- you'll need less butter, about 3 tablespoons.
- For a dairy-free crust, coconut oil also works. Use refined coconut oil if you'd rather not have the flavor of coconut.
- Stir your favorite spices in with the graham cracker crumbs. I love to use cinnamon, but ginger, nutmeg, cardamom or something a little spicier like black pepper or cayenne pepper, or Chinese 5 spice would be delicious, too!
🥣How to Make Mini Graham Cracker Pie Crusts
Step 1: Grind graham crackers into fine crumbs in a blender or food processor, or crush them in a ziploc bag with a rolling pin.
Step 2: Add the sugar and melted butter to the crushed graham crackers in the food processor bowl and pulse to combine until the mixture resembles wet sand. Or stir everything together in a medium bowl.
Step 3: Portion one heaping tablespoon of the graham cracker mixture into a muffin pan lined with cupcake liners. Pack the crumbs into the muffin cups with the back of a spoon.
Step 4: Bake the crusts at 400 for 6 minutes or until golden brown. Cool before adding no-bake filling.
For frozen or no-bake pies, you don't have to bake the crust, but I recommend it for a sturdy crust that doesn't crumble apart.
Optional step for baked fillings: To keep the crusts from getting soggy in baked mini pies, brush unbaked crusts with egg white, and bake as directed. Fill and bake pies according to the filling recipe.
☑️Tips
- Crush graham crackers into fine crumbs to create a firm crust that holds together.
- To keep mini crusts from getting soggy in baked pies, like mini key lime pies, or mini s'mores pies, brush the unbaked graham cracker crusts with beaten egg whites and bake as directed. Fill and bake the crusts according to the filling recipe.
- For no-bake mini pies, cool the crusts before adding filling unless the filling recipe states otherwise.
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📖 Recipe
Mini Graham Cracker Pie Crust Recipe
Ingredients
- 1 ¼ cups graham cracker crumbs 9 graham cracker sheets
- 1 tablespoon sugar granulated sugar or brown sugar
- 5 tablespoons melted butter
Optional
- ½ teaspoon cinnamon
- 1 beaten egg white for baked mini pies
Instructions
- Prepare a 12-cup muffin tin with cupcake liners. Preheat the oven to 400 degrees.
- Grind graham crackers in a food processor or blender or crush them with a rolling pin in a ziplock bag.
- Add the sugar and melted butter to the graham cracker crumbs and stir until combined.
- Place one heaping tablespoon of graham cracker crumbs into each muffin cup. Pack the crumbs down with the back of a spoon.
- Bake for about 6 minutes or until light golden brown. Cool before adding no-bake filling.
Notes
- To keep mini crusts from getting soggy in baked pies, brush the unbaked graham cracker crusts with beaten egg white and bake as directed. Fill and bake the crusts according to the filling recipe.
- For no-bake mini pies, cool the crusts before adding filling unless the filling recipe states otherwise.
- For frozen or no-bake pies, you don't have to bake the crust, but I recommend it for a sturdy crust that doesn't crumble apart.
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