The best vegan graham cracker crust made easy with vegan butter at home. This buttery, crunchy crust is way better than store-bought. Just 3 ingredients, and 10 minutes to make!
Vegan Graham Cracker Crust
There’s no looking back once you’ve made this crust at home for your favourite pie. Your homemade cheesecakes, key lime pies and more will be brought to life with graham cracker crusts.
Graham cracker crusts are your holiday must have item for pie making. It's so easy to make with a box of vegan graham crackers or if you have a tad more time, with my homemade vegan graham cracker recipe.
Once you learned how to make graham cracker crusts, the variations are endless. You can add cinnamon, ginger, chocolate or cocoa powder. Maybe, you can skip adding sugar or try a gluten free graham cracker crust.
I made the vegan crackers from scratch at home the other day. I thought why buy the crusts for a cheesecake from the store, when with a tiny bit of effort, I can make my own.
This recipe fills a pie crust for a 8-inch spring form pan.
Ingredients for the vegan graham cracker crust recipe
Vegan graham crackers: Store-bough graham crackers may contain honey. You can buy Nabisco original graham crackers or Macavity Digestive biscuits. They are honey free and are vegan, but of course always check. (source)
Vegan Butter: Butter needs to be softened at room temperature. I used homemade vegan butter but graham cracker crusts with coconut oil works works. Use refined coconut oil. It doesn't have a strong coconut taste.
Sugar: I use raw cane sugar for this recipe. Any vegan sugar can be used.
How to Make Vegan Graham Cracker Crust
You can use a food processor to crush graham crackers. Or you can place the crackers into a plastic bag and crush them finely with a rolling pin
Transfer the crumbs into a mixing bowl. Add melted butter and sugar and mix them with a spatula until well combined and looks wet sand.
Transfer the crumb mixture into a pie tray or a cake mould. Press it to the bottom and side of the mould with a glass or a measuring cup. Make sure you push it down tightly. If it's loose, crumbs do not stick together.
Bake the graham cracker crust for 8 to 10 minutes in the 375 degree F (190°C) preheated oven. Then leave it on a cooling rack. If you do not need to bake, leave the crust in the fridge for later use.
Tips for Vegan Graham Cracker Crust
How long can the cracker crust last?
You can leave it for up to 3 months in the freezer and for a week in the fridge.
Once you mastered homemade cracker crust, you can make variations. I used Oreo cookies for chocolate pie and chocolate cheesecake crusts. You could use ginger cookies for pumpkin pie. You can turn stale cookies into homemade crust too.
1 cup raw almonds
2 tbsp coconut oil
3 medjool dates (30g)
(Optional: 1 cup of rolled oats, 40g)
I found it is best not to add butter and sugar with graham crackers in the food processor all together. I made this mistake at the first time. The butter and sugar did not combine evenly with the graham cracker crumbs. Some of them stuck to the bottom of the food processor.
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Vegan Pie Crust (1 Minute)
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Vegan Graham Cracker Crust
- 1½ cup graham crackers (150g)
- ¼ cup cane sugar (50g)
- ⅓ cup vegan butter (75g)
- Add about 10 sheets of graham crackers into a food processor and pulse until get evenly crumbed nicely. Or you can place the crackers into a plastic bag and crash them finely with a rolling pin.
- Transfer the crumbs into a mixing bowl. Add melted butter and sugar and mix them with a spatula till well combined.
- Transfer the crumb mixture into a pie tray or a cake mould. Press it to the bottom and side of the mould with a glass or a measuring cup. Make sure you push it down firmly on the bottom and sides. If it's loose, the crumbs don’t stick together
- Bake the graham cracker crust for 8 to 10 minutes in the 375 degree F (190°C) preheated oven. After removing from the oven, leave the baked crust in the mould for a few minutes. Then place it on a cooling rack. This way, the crust can easily be removed from the mould. If you do not need to bake, leave the crust in the fridge for later use.