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Closeup shot of Brown Butter Graham cracker crust with pieces of graham cracker around the pie dish.
Rachel Koller

Graham Cracker Crust with Brown Butter

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Elevate your homemade graham cracker crust with brown butter for a nutty, caramel sweetness—perfect for any no-bake dessert!
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Prep Time 10 minutes
Cook Time 5 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 9 inch pie crust
Course: No-Bake Desserts

Ingredients
  

  • 5½ tablespoons unsalted butter 4 to brown, 1½ just melted
  • 7 sheets of graham crackers crushed into small pieces
  • 1½ tablespoons brown sugar
  • pinch of salt

Method
 

  1. Put the butter in a small pan on medium heat. When it all melts, carefully scoop out 1½ tablespoons and set it aside.
  2. Keep cooking the rest of the butter in the pan. Stir it a lot while it bubbles. When it turns light brown with brown specks on the bottom (this is flavor as the milk fat toasts), turn off the heat.
  3. In a bowl, mix the crushed graham crackers, brown sugar, and salt.
  4. Pour in the browned butter and the extra melted butter you set aside. Stir until everything is wet.
  5. Press this mixture into the bottom and sides of a 9-inch pie pan. It may seem loose, but it will firm up as it cools.
  6. Put the pan in the fridge to chill. This usually takes 30-60 minutes. Fill with your favorite no-bake dessert filling.

Notes

1. If you don't have unsalted butter, no worries. You can use salted butter just omit the added pinch of salt.
2. What to make an 8×8 pan dessert? Adjust the ingredient quantities as follows:
  • 8 tablespoons butter (6 browned, 2 melted)
  • 9 graham crackers (crushed), this is usually an entire sleeve
  • 2 tablespoons brown sugar
  • A pinch of salt
Follow the same steps for the 8×8 pan.
3. In a hurry? You can chill the crust in the freezer to speed up the cooling process.

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