19 Decadent Gram Cracker Pie Recipes Irresistible

Craving something sweet, creamy, and downright irresistible? Look no further than these 19 Decadent Graham Cracker Pie Recipes! Whether you’re a fan of classic no-bake delights, dreamy chocolate layers, or fruity twists, we’ve got a slice (or three) of heaven waiting for you. Perfect for potlucks, holidays, or just treating yourself—these pies are guaranteed to disappear fast. Ready to dig in? Let’s get baking!

Classic Graham Cracker Crust Key Lime Pie

This zesty, no-bake pie is a sunny delight with a buttery graham cracker crust that balances the tangy lime filling perfectly.

Ingredients:

• 1 1/2 cups graham cracker crumbs (about 10 full sheets)
• 1/3 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 1 (14-oz) can sweetened condensed milk
• 1/2 cup key lime juice (or regular lime juice)
• 2 large egg yolks
• 1 tsp lime zest (optional, for garnish)
• Whipped cream, for serving

Instructions:

1. Make the crust: In a bowl, mix 1 1/2 cups graham cracker crumbs, 1/3 cup sugar, and 6 tbsp melted butter until combined. Press firmly into a 9-inch pie dish, covering the bottom and sides. Chill for 15 minutes.
2. Prepare the filling: Whisk together sweetened condensed milk, key lime juice, and egg yolks until smooth. Pour into the chilled crust.
3. Chill: Refrigerate for at least 4 hours (or overnight) until set. Garnish with lime zest and whipped cream before serving.

The magic here? The crust stays crisp against the creamy filling, and the lime’s bright punch keeps it refreshing—not overly sweet.

Tip: For extra tang, use freshly squeezed key lime juice, but bottled works in a pinch!

No-Bake Chocolate Graham Cracker Pie

This dreamy pie is a chocolate lover’s delight—creamy, rich, and perfect for when you want dessert without turning on the oven.

Ingredients

• 1 1/2 cups graham cracker crumbs (about 12 full sheets)
• 6 tbsp unsalted butter, melted
• 1/4 cup granulated sugar
• 1/8 tsp salt
• 1 1/2 cups heavy cream, chilled
• 8 oz semisweet chocolate, finely chopped
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• Whipped cream and chocolate shavings for garnish (optional)

Instructions

1. Make the crust: In a bowl, mix 1 1/2 cups graham cracker crumbs, 6 tbsp melted butter, 1/4 cup granulated sugar, and 1/8 tsp salt until combined. Press firmly into a 9-inch pie dish. Chill for 15 minutes.
2. Melt the chocolate: Heat 1/2 cup of the heavy cream until steaming (microwave or stovetop). Pour over 8 oz chopped chocolate, let sit 1 minute, then stir until smooth. Cool slightly.
3. Whip the cream: Beat remaining 1 cup heavy cream, 1/4 cup powdered sugar, and 1 tsp vanilla until stiff peaks form. Fold half into the chocolate mixture until blended, then gently fold in the rest.
4. Assemble: Spread filling into the chilled crust. Refrigerate for at least 4 hours (or overnight) until set. Top with whipped cream and chocolate shavings before serving.

The magic here? The filling sets like a mousse but slices cleanly—thanks to that whipped cream fold-in. No baking, no fuss, just pure chocolate bliss.

Tip: For extra crunch, sprinkle crushed graham crackers on top with the garnish.

Graham Cracker S’mores Pie

This no-bake pie packs all the campfire nostalgia of s’mores into a creamy, dreamy dessert that comes together in minutes.

Ingredients:

• 1 1/2 cups graham cracker crumbs (about 12 full sheets)
• 6 tbsp unsalted butter, melted
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 1 1/2 cups heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 1/2 cups mini marshmallows
• 1 cup milk chocolate chips

Instructions:

1. Mix graham cracker crumbs, melted butter, granulated sugar, and salt until combined. Press firmly into a 9-inch pie dish and chill for 15 minutes.
2. Whip heavy cream, powdered sugar, and vanilla extract to stiff peaks (about 3 minutes). Fold in 1 cup mini marshmallows.
3. Sprinkle milk chocolate chips over the crust, then spread marshmallow cream mixture on top. Toast remaining 1/2 cup mini marshmallows with a kitchen torch or broil for 1-2 minutes until golden.

The magic here? The chocolate layer stays melty beneath the fluffy topping, just like a freshly made s’more. Tip: For extra crunch, mix 2 tbsp crushed graham crackers into the whipped cream before folding in marshmallows.

Banana Cream Graham Cracker Pie

This dreamy no-bake pie combines creamy vanilla custard, fresh bananas, and a buttery graham cracker crust for a dessert that feels like a hug in every bite.

Ingredients:

• 1 1/2 cups graham cracker crumbs (about 12 full sheets)
• 1/3 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 3 medium ripe bananas, sliced
• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 3 large egg yolks
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• 1 cup heavy cream
• 2 tbsp powdered sugar

Instructions:

1. Make the crust: Mix 1 1/2 cups graham cracker crumbs, 1/3 cup sugar, and 6 tbsp melted butter until combined. Press firmly into a 9-inch pie dish. Chill 15 minutes.
2. Layer bananas: Arrange sliced bananas evenly over the crust.
3. Make custard: Whisk 2 cups milk, 1/2 cup sugar, 1/4 cup cornstarch, and egg yolks in a saucepan. Cook over medium heat, stirring constantly, until thick (8-10 minutes). Remove from heat; stir in 2 tbsp butter and 1 tsp vanilla. Pour over bananas.
4. Chill: Refrigerate uncovered 4 hours (or overnight) until set.
5. Whip cream: Beat 1 cup heavy cream and 2 tbsp powdered sugar to stiff peaks. Spread over pie before serving.

The magic here? The custard stays luxuriously silky against the crisp crust, while the banana layer keeps its texture instead of turning mushy.

Tip: For clean slices, dip your knife in hot water before cutting each piece.

Lemon Meringue Graham Cracker Pie

This dreamy pie combines tangy lemon curd, fluffy meringue, and a buttery graham cracker crust—perfect for when you crave a bright, creamy dessert.

Ingredients:

• 1 1/2 cups graham cracker crumbs (about 10 full sheets)
• 1/3 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 1 (14 oz) can sweetened condensed milk
• 3 large egg yolks (reserve whites for meringue)
• 1/2 cup fresh lemon juice (about 3 lemons)
• 1 tbsp lemon zest
• 3 large egg whites
• 1/4 tsp cream of tartar
• 1/2 cup granulated sugar

Instructions:

1. Make the crust: Preheat oven to 350°F. Mix 1 1/2 cups graham cracker crumbs, 1/3 cup sugar, and 6 tbsp melted butter until combined. Press firmly into a 9-inch pie dish. Bake for 8 minutes, then cool completely.
2. Prepare the filling: Whisk sweetened condensed milk, egg yolks, 1/2 cup lemon juice, and 1 tbsp lemon zest until smooth. Pour into the cooled crust.
3. Bake the filling: Bake at 350°F for 15 minutes until set. Let cool slightly while making the meringue.
4. Whip the meringue: With an electric mixer, beat egg whites and 1/4 tsp cream of tartar on medium until foamy. Gradually add 1/2 cup sugar, beating on high until stiff peaks form, about 3 minutes.
5. Top & brown: Spread meringue over warm filling, sealing to the edges. Bake at 350°F for 10–12 minutes until meringue tips are golden. Cool completely before slicing.

The contrast of the crisp crust, velvety lemon, and toasted meringue is downright irresistible—plus, it’s no-bake-friendly until the final browning step!

Tip: For clean slices, dip your knife in hot water and wipe it clean between cuts.

Peanut Butter Graham Cracker Pie

This no-bake pie is a dreamy mashup of creamy peanut butter filling and a crunchy graham cracker crust—perfect for when you need a fuss-free dessert that still feels indulgent.

Ingredients:

• 1 1/2 cups graham cracker crumbs (about 12 full sheets)
• 6 tbsp unsalted butter, melted
• 1/4 cup granulated sugar
• 1 cup creamy peanut butter
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 1/2 cups heavy whipping cream
• 1/4 cup chopped peanuts (for topping)

Instructions:

1. Make the crust: Stir together 1 1/2 cups graham cracker crumbs, 6 tbsp melted butter, and 1/4 cup granulated sugar until combined. Press firmly into a 9-inch pie dish and chill for 15 minutes.
2. Prepare the filling: Beat 1 cup peanut butter, 8 oz cream cheese, 1 cup powdered sugar, and 1 tsp vanilla extract with a hand mixer until smooth.
3. In a separate bowl, whip 1 1/2 cups heavy cream to stiff peaks. Gently fold half into the peanut butter mixture, then fold in the rest until no streaks remain.
4. Spread the filling into the chilled crust and smooth the top. Sprinkle with 1/4 cup chopped peanuts and refrigerate for at least 4 hours (or overnight) until set.

The magic here? The filling stays luxuriously light yet rich, thanks to the whipped cream folded in—no one will guess it only takes 15 minutes of active prep!

Tip: For extra crunch, drizzle melted chocolate over the pie before adding the peanuts.

Graham Cracker Pumpkin Pie

This twist on classic pumpkin pie swaps the traditional crust for a buttery graham cracker base, adding a toasty sweetness that pairs perfectly with the spiced filling.

Ingredients:

• 1 1/2 cups graham cracker crumbs (about 12 full sheets)
• 1/4 cup granulated sugar
• 6 tbsp melted unsalted butter
• 1 (15 oz) can pumpkin puree
• 3/4 cup packed light brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 2 large eggs
• 1 cup evaporated milk

Instructions:

1. Preheat oven to 375°F. In a bowl, mix 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 6 tbsp melted butter until moistened. Press firmly into a 9-inch pie dish.
2. Bake crust for 8 minutes, then let cool slightly while you prepare the filling.
3. In a large bowl, whisk pumpkin puree, 3/4 cup brown sugar, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves, and 1/2 tsp salt until smooth. Beat in eggs one at a time, then gradually stir in evaporated milk.
4. Pour filling into crust. Bake at 375°F for 40-45 minutes until edges are set but center jiggles slightly.
5. Cool completely (about 3 hours) before slicing. The graham cracker crust stays crisp even after chilling!

Tip: For extra crunch, sprinkle reserved graham cracker crumbs over whipped cream topping.

Cheesecake Graham Cracker Pie

This creamy, no-bake cheesecake pie sits on a buttery graham cracker crust—perfect for when you need a fuss-free dessert that still feels indulgent.

Ingredients

• 1 1/2 cups graham cracker crumbs (about 10 full sheets)
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• Fresh berries or whipped cream for topping (optional)

Instructions

1. Make the crust: In a bowl, mix 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 6 tbsp melted butter until evenly moist. Press firmly into a 9-inch pie dish and chill for 15 minutes.
2. Whip the filling: Beat 16 oz softened cream cheese with 1/2 cup powdered sugar and 1 tsp vanilla extract until smooth. In a separate bowl, whip 1 cup heavy cream to stiff peaks, then fold gently into the cream cheese mixture.
3. Assemble: Spread the filling over the chilled crust and smooth the top. Refrigerate for at least 4 hours (or overnight) until set.
4. Slice and serve with fresh berries or extra whipped cream if desired.

The magic here? The crust stays crisp against the lush, cloud-like filling—no oven required!

Tip: For clean slices, dip your knife in hot water and wipe it between cuts.

Strawberry Graham Cracker Pie

This no-bake beauty is like summer in a pie dish—creamy, fruity, and perfect for lazy afternoons on the porch.

Ingredients:

• 1 1/2 cups graham cracker crumbs (about 12 sheets)
• 6 tbsp unsalted butter, melted
• 1/4 cup granulated sugar
• 1 (8 oz) package cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• 2 cups fresh strawberries, hulled and sliced
• 1/4 cup strawberry jam, warmed

Instructions:

1. Make the crust: Mix graham cracker crumbs, melted butter, and granulated sugar in a bowl until sandy. Press firmly into a 9-inch pie dish. Chill for 15 minutes.
2. Whip the filling: Beat cream cheese, powdered sugar, and vanilla until smooth. In another bowl, whip heavy cream to stiff peaks, then fold into cream cheese mixture. Spread over chilled crust.
3. Layer the strawberries: Arrange sliced strawberries over the filling. Brush with warmed strawberry jam for a glossy finish.
4. Chill: Refrigerate for at least 4 hours (or overnight) until set.

The magic here? The jam glaze locks in the berries’ juiciness while keeping every bite tidy—no soggy crust!

Tip: For extra crunch, toast the graham crumbs with butter in a skillet for 5 minutes before pressing into the dish.

Graham Cracker Coconut Cream Pie

This dreamy pie combines a buttery graham cracker crust with a silky coconut custard and fluffy whipped cream topping—pure nostalgia in every bite!

Ingredients:

• 1 1/2 cups graham cracker crumbs (about 12 sheets)
• 1/3 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 1/4 tsp salt
• 1 (13.5 oz) can full-fat coconut milk
• 1 1/2 cups whole milk
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 4 large egg yolks
• 1 tsp vanilla extract
• 1 cup sweetened shredded coconut, toasted
• 1 1/2 cups heavy cream, chilled
• 2 tbsp powdered sugar

Instructions:

1. Make the crust: Preheat oven to 350°F. Mix 1 1/2 cups graham cracker crumbs, 1/3 cup granulated sugar, 6 tbsp melted butter, and 1/4 tsp salt until combined. Press firmly into a 9-inch pie dish. Bake for 10 minutes, then cool completely.
2. Prepare the filling: In a saucepan, whisk together coconut milk, whole milk, 3/4 cup granulated sugar, cornstarch, and egg yolks. Cook over medium heat, stirring constantly, until thickened (about 8–10 minutes). Remove from heat, stir in vanilla and 1/2 cup toasted coconut. Pour into the cooled crust and chill for 4 hours.
3. Top & serve: Whip heavy cream with 2 tbsp powdered sugar to stiff peaks. Spread over the pie and sprinkle with remaining 1/2 cup toasted coconut. Slice and enjoy chilled!

The contrast of the crunchy crust, creamy custard, and airy whipped cream makes this pie a showstopper—especially when you toast the coconut for extra depth.

Tip: For clean slices, dip your knife in hot water before cutting.

Graham Cracker Blueberry Pie

This no-bake beauty is summer in a pie dish—bursting with juicy blueberries and nestled in a buttery graham cracker crust that comes together in minutes.

Ingredients

• 1 1/2 cups graham cracker crumbs (about 10 full sheets)
• 1/3 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 4 cups fresh blueberries, divided
• 1/2 cup water
• 1/4 cup granulated sugar
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• 1/4 tsp ground cinnamon

Instructions

1. Make the crust: Mix 1 1/2 cups graham cracker crumbs, 1/3 cup sugar, and 6 tbsp melted butter until combined. Press firmly into a 9-inch pie dish and chill for 15 minutes.
2. Prep the filling: In a saucepan, mash 1 cup blueberries with 1/2 cup water. Stir in 1/4 cup sugar, 2 tbsp cornstarch, 1 tbsp lemon juice, and 1/4 tsp cinnamon. Cook over medium heat, stirring constantly, until thickened (about 5 minutes).
3. Assemble: Remove from heat and fold in remaining 3 cups blueberries. Pour into chilled crust and refrigerate for at least 4 hours (or overnight) until set.

The magic here? The filling firms up just enough to slice neatly, but each bite still tastes like plump, fresh berries. No soggy crusts allowed!

Tip: For extra crunch, toast the graham cracker crumbs in a dry skillet for 2 minutes before mixing with butter.

Graham Cracker Apple Pie

This Graham Cracker Apple Pie swaps traditional pastry for a buttery, crunchy crust that pairs perfectly with spiced cinnamon apples—it’s like autumn in every bite!

• 2 cups graham cracker crumbs (about 14 full sheets)
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 5 cups peeled, thinly sliced apples (like Granny Smith or Honeycrisp)
• 1/3 cup packed light brown sugar
• 1 1/2 tsp ground cinnamon
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• Pinch of salt

1. Prep the crust: Mix 2 cups graham cracker crumbs, 1/2 cup melted butter, and 1/4 cup granulated sugar until combined. Press firmly into a 9-inch pie dish, including up the sides. Chill for 15 minutes.
2. Make the filling: Toss apples with 1/3 cup brown sugar, 1 1/2 tsp cinnamon, 1 tbsp lemon juice, 1 tsp vanilla, and a pinch of salt until evenly coated.
3. Assemble & bake: Pile the apple mixture into the crust. Bake at 375°F for 35–40 minutes until the apples are tender and the edges are golden. Cool for 20 minutes before slicing.

The graham cracker crust stays crisp against the juicy apples, and the touch of lemon keeps the flavors bright. Serve warm with a scoop of vanilla ice cream for the ultimate contrast!

Tip: For extra crunch, sprinkle reserved graham crumbs over the filling before baking.

Graham Cracker Pecan Pie

This twist on classic pecan pie swaps out the traditional crust for a buttery graham cracker base, adding a hint of caramel-like sweetness to every bite.

Ingredients:

• 1 1/2 cups graham cracker crumbs (about 12 full sheets)
• 1/3 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 3 large eggs
• 1 cup light corn syrup
• 2/3 cup packed brown sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 cups pecan halves

Instructions:

1. Preheat oven to 350°F. Mix graham cracker crumbs, 1/3 cup granulated sugar, and melted butter until combined. Press firmly into a 9-inch pie dish and bake for 8 minutes.
2. In a bowl, whisk eggs, corn syrup, brown sugar, vanilla extract, and salt until smooth. Stir in pecans.
3. Pour filling into the warm crust and bake for 40–45 minutes until the center is set but slightly jiggly. Cool completely before slicing.

The graham cracker crust soaks up the gooey filling just enough to stay crisp at the edges—perfect for those who love texture contrast in their desserts.

Tip: For extra depth, toast the pecans in a dry skillet for 3–4 minutes before mixing them into the filling.

Graham Cracker Chocolate Mousse Pie

This no-bake pie is a dreamy, creamy crowd-pleaser—perfect for when you crave something decadent but effortless.

Ingredients:

• 1 1/2 cups graham cracker crumbs (about 10 full sheets)
• 6 tbsp unsalted butter, melted
• 1/4 cup granulated sugar
• 1 1/2 cups heavy cream, chilled
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips, melted and slightly cooled
• Whipped cream and chocolate shavings for garnish (optional)

Instructions:

1. Make the crust: In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar until combined. Press firmly into a 9-inch pie dish. Chill for 15 minutes.
2. Whip the cream: In a large bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
3. Fold in chocolate: Gently fold melted chocolate into the whipped cream until fully incorporated and no streaks remain.
4. Assemble: Spoon the mousse into the chilled crust, smoothing the top. Refrigerate for at least 4 hours (or overnight) until set.
5. Serve: Top with whipped cream and chocolate shavings if desired. Slice and enjoy!

The magic here? The mousse sets without gelatin—just rich chocolate and airy whipped cream for a luxuriously light texture.

Tip: For clean slices, dip your knife in hot water and wipe it dry between cuts.

Graham Cracker Raspberry Pie

This no-bake pie is a summer stunner—creamy, tangy, and packed with fresh raspberry flavor, all nestled in a buttery graham cracker crust.

Ingredients:

• 1 1/2 cups graham cracker crumbs (about 12 full sheets)
• 1/3 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 1 (8 oz) package cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• 2 cups fresh raspberries (plus extra for garnish)
• 1/4 cup raspberry jam, warmed

Instructions:

1. Make the crust: In a bowl, mix 1 1/2 cups graham cracker crumbs, 1/3 cup granulated sugar, and 6 tbsp melted butter until combined. Press firmly into a 9-inch pie dish and chill for 15 minutes.
2. Prepare the filling: Beat cream cheese, 1/2 cup powdered sugar, and 1 tsp vanilla extract until smooth. In another bowl, whip heavy cream to stiff peaks, then fold into the cream cheese mixture.
3. Assemble: Spread half the filling into the crust. Top with 2 cups raspberries, then dollop the remaining filling over the berries. Drizzle with 1/4 cup warmed raspberry jam and swirl gently with a knife.
4. Chill: Refrigerate for at least 4 hours (or overnight) until set. Garnish with extra raspberries before serving.

The contrast of the crunchy crust, velvety filling, and juicy raspberries makes every bite irresistible—plus, it’s a lifesaver when you need a dessert without turning on the oven!

Tip: For a smoother jam drizzle, microwave it for 10 seconds before using.

Graham Cracker Butterscotch Pie

This creamy, caramel-kissed pie with a crunchy graham cracker crust is the kind of dessert that disappears fast—save yourself a slice while you can!

Ingredients

• 1 1/2 cups graham cracker crumbs (about 10 full sheets)
• 1/3 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 1/4 tsp salt
• 1 cup packed dark brown sugar
• 1/4 cup cornstarch
• 2 1/2 cups whole milk
• 3 large egg yolks
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• Whipped cream, for serving

Instructions

1. Make the crust: Preheat oven to 350°F. Mix graham cracker crumbs, 1/3 cup granulated sugar, 6 tbsp melted butter, and 1/4 tsp salt until damp. Press firmly into a 9-inch pie dish. Bake for 10 minutes, then cool completely.
2. Prepare filling: In a saucepan, whisk 1 cup brown sugar, 1/4 cup cornstarch, and a pinch of salt. Gradually whisk in milk and egg yolks until smooth. Cook over medium heat, stirring constantly, until thick and bubbling (about 8 minutes).
3. Remove from heat; stir in 2 tbsp butter and 1 tsp vanilla. Pour into cooled crust. Press plastic wrap directly onto the surface and chill for at least 4 hours.
4. Serve with whipped cream. The magic? That toasty brown sugar filling against the crisp crust—it’s like butterscotch pudding in pie form!

Tip: For extra depth, brown the butter for the crust—just let it cool slightly before mixing.

Graham Cracker Caramel Pie

This no-bake pie is pure nostalgia in a slice—creamy caramel meets a buttery graham cracker crust for a dessert that’s impossible to resist.

Ingredients

• 1 1/2 cups graham cracker crumbs (about 12 full sheets)
• 6 tbsp unsalted butter, melted
• 1/4 cup granulated sugar
• 1 (14 oz) can sweetened condensed milk
• 1 cup heavy cream
• 1 tsp vanilla extract
• 1/4 tsp salt
• Whipped cream and flaky sea salt, for serving (optional)

Instructions

1. Make the crust: Stir together graham cracker crumbs, melted butter, and granulated sugar until moistened. Press firmly into a 9-inch pie dish and chill for 15 minutes.
2. Make the caramel: In a saucepan over medium-low heat, combine sweetened condensed milk and heavy cream. Cook, stirring constantly, for 8–10 minutes until thickened slightly (it should coat the back of a spoon). Remove from heat and stir in vanilla extract and salt.
3. Assemble: Pour warm caramel into the chilled crust and smooth the top. Refrigerate for at least 4 hours (or overnight) until set.
4. Serve: Slice and top with whipped cream and a sprinkle of flaky sea salt if desired.

The magic here? The caramel firms up just enough to slice neatly but stays luxuriously soft—like a cross between pudding and classic caramel sauce.

Tip: For extra toasty flavor, bake the crust at 350°F for 8 minutes before chilling (let it cool completely first!).

Graham Cracker Peach Pie

This twist on classic peach pie swaps out the traditional crust for a buttery graham cracker base, adding a toasty sweetness that pairs perfectly with juicy summer peaches.

Ingredients:

• 2 cups graham cracker crumbs (about 14 full sheets)
• 6 tbsp unsalted butter, melted
• 1/4 cup granulated sugar
• 4 cups peeled and sliced ripe peaches (about 5 medium)
• 1/3 cup packed light brown sugar
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Pinch of salt

Instructions:

1. Preheat oven to 350°F. Mix graham cracker crumbs, melted butter, and granulated sugar until combined. Press firmly into a 9-inch pie dish, including up the sides. Bake for 8 minutes, then cool slightly.
2. Meanwhile, toss peaches with brown sugar, cornstarch, vanilla, cinnamon, and salt in a large bowl until evenly coated. Let sit 10 minutes to release juices.
3. Pour peach mixture into the warm crust, spreading evenly. Bake at 375°F for 35–40 minutes until filling bubbles thickly at the edges.
4. Cool completely on a wire rack (about 2 hours) to let the filling set. Serve with whipped cream if desired.

The graham cracker crust stays crisp against the syrupy peaches, creating the ultimate textural contrast in every bite.

Tip: For extra crunch, sprinkle reserved graham crumbs over the whipped cream topping.

Graham Cracker Cherry Pie

This no-bake cherry pie is a nostalgic crowd-pleaser, with a buttery graham crust and sweet-tart filling that comes together in minutes.

Ingredients:

• 2 cups graham cracker crumbs (about 15 full sheets)
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1 (21 oz) can cherry pie filling
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Make the crust: Mix 2 cups graham cracker crumbs, 1/2 cup melted butter, and 1/4 cup granulated sugar until combined. Press firmly into a 9-inch pie dish.
2. Chill: Freeze crust for 15 minutes to set (or refrigerate 30 minutes).
3. Fill: Spread the entire can of cherry pie filling evenly over the crust.
4. Whip topping: Beat 1 cup heavy cream, 2 tbsp powdered sugar, and 1 tsp vanilla extract until stiff peaks form. Spread over cherries.
5. Set: Refrigerate for at least 2 hours before slicing.

The magic here is in the contrast – the crunchy, toasty crust against the lush cherries and cloud-like cream. It’s like summer vacation in dessert form!

Tip: For extra texture, sprinkle reserved graham crumbs over the whipped cream before chilling.

Conclusion

With 19 irresistible graham cracker pie recipes, there’s a sweet treat here for every occasion! Whether you’re craving classic s’mores pie or a creamy no-bake delight, these desserts are sure to impress. Give them a try, and don’t forget to share your favorite in the comments or pin this roundup for later. Happy baking!