This easy ten-minute vegan graham cracker crust is quick, only uses three ingredients, and looks and tastes infinitely better than store bought crust!
Are you tired of pre-made graham cracker crusts crumbling into pieces when you try to transfer them into a pretty pie pan?
This recipe is for you.
Do you find yourself attempting to salvage broken store-bought graham cracker crusts?
This is for you.
Do you-- in an attempt to make your store-bought crust look homemade-- spend more time reshaping the crust than it would have taken to make a crust from scratch?
This is for you too.
And-- if you've ever squinted at the long list of ingredients on store-bought graham cracker crust, and then realized you didn't know what most of the them were...
This recipe is for you.
And of course, if you're looking for a VEGAN graham cracker crust recipe-- you've found the right place.
Want graham cracker crust pie ideas? Try this salted bourbon chocolate pie and this Meyer lemon pie!
Vegan Graham Cracker Crust in Ten Minutes
I bought pre-made graham cracker crust at the store for years.
YEARS.
Once I realized how quick and easy making my own is-- I can't believe I waited so long to try it.
10 minutes.
That's all you need!
Just 10 minutes.
And this homemade vegan graham cracker crust is so much tastier than store-bought crust!
Are Graham Crackers Vegan?
Most of them are, yes! Check the label for the ones you're planning to use.
What Kind of Graham Crackers Should I Use in This Vegan Crust?
Any kind you like!
I buy organic graham crackers, but regular graham crackers will work just fine.
For a traditionally flavored crust, I go with original-flavor graham crackers. If you want a chocolate pie crust, grab some chocolate graham crackers!
I also love making this crust with honey graham crackers-- just be aware that these typically do contain honey. So if you're a vegan who doesn't eat honey, skip these.
And if you're positive that cinnamon will go well with your pie-- you can't go wrong with cinnamon graham crackers.
If you want to control every ingredient in your pie crust-- you can even try making your own graham crackers! Try these DIY graham crackers from Nourish + Fete-- simply swap the honey she uses with agave syrup if you don't do honey.
What Type of Oil Should I Use?
I usually use olive oil-- mostly because that's what I tend to have on hand.
Keep in mind that some olive oil has an exceptionally grassy flavor-- you'll want to use a mild olive oil for this vegan graham cracker crust.
It would also be delicious with melted coconut oil, or you can use melted vegan butter.
Will This Recipe Work With Real Butter?
It sure will!
This recipe was inspired by this buttery, extra-easy graham cracker crust recipe.
I prefer using oil because it shaves a few seconds off the prep-time.
And every second counts!
Does It Matter What Type of Sugar I Use?
I've made this recipe with both white sugar and coconut sugar. It should also work perfectly with turbinado (raw) sugar.
Do I Have to Bake the Vegan Graham Cracker Crust?
I recommend it.
If you skip baking, the crust will be a lot more crumbly, and will tend to fall apart as you slice your pie.
Did you try making this graham cracker crust? Leave a comment and let me know!
Vegan Graham Cracker Crust
Ingredients
- 1 ½ cups graham cracker crumbs, finely ground (~1 package of graham crackers) See Recipe Notes
- ⅓ cup sugar (white, turbinado, or coconut)
- ⅓ cup oil (olive OR melted coconut) May also substitute melted vegan butter
Instructions
- Preheat oven to 375°F.
- Mix together the graham cracker crumbs, sugar, and oil until well blended. Texture should resemble wet sand.
- Press mixture into an 8" or 9" pie pan, covering both the bottom and sides of the pan.
- Bake 7 minutes.
- Make Ahead:Store in the refrigerator up to 3 days before filling, or wrap tightly in plastic wrap and freeze for up to 3 months.
Dana
This recipe is DEFINITELY for me! It really does seem silly to fight with the store bought stuff (full of crappy ingredients) when you can simply make your own. This is perfect for pies and will be *perfect* for the parfaits from my childhood I've recently been missing and am excited to make! Perfect timing 🙂 Thanks for the stellar and simple recipe!
noyb
i love it but are you sure it taste good with coconut oil on secound hand it probably do taste godd the last time i had coconut oil is when i made fried onions.
Alisha Trenalone
Hello! If you use refined coconut oil it has a neutral flavor. Unrefined coconut oil will add a faint coconut flavor. Hope you enjoy!
-Alisha at Champagne Tastes
Theresa
I haven't made this yet, but plan to today. It is for a pecan pie that needs to bake for 45 minutes. Is there anything special I need to do to keep the crust from burning or will it be fine baking that long? Thank you!
Sarah Trenalone
Hi Theresa, I'd probably tent the exposed crust edges with foil to keep them from burning on such a long bake. Hope you enjoy!
Sophia
Can canola or vegetable oil be used for this recipe?
Alisha Trenalone
Hi Sophia, we haven’t tried either of those oils in this recipe, but either should be fine!
-Alisha at Champagne Tastes
Flying Martini
It was my 1st time making this today & I used my Ninja blender to crumble the crackers. I'm hoping this tastes good- I have a crappy electric oven. Oh how I miss my gas oven!
Alisha Trenalone
Hope it works out well for you!
-Alisha at Champagne Tastes
Lynette Bernardy
going to make this as the crust for a vegan s'mores cake for a potluck, hope it bakes well under the cake mix
Alisha Trenalone
Oh ok! Hope it goes well!!
-Alisha at Champagne Tastes
Sophia
If I were to use this pie crust for a pumpkin pie, would I bake the crust then add the filling and bake again, or would I just make the crust and then add the filling and bake them together?
Alisha Trenalone
Hi Sophia, you would prebake the crust before using. And since pumpkin pie is generally in the oven a long time, you’ll probably want to use a pie shield to protect the graham cracker edges from burning.
-Alisha at Champagne Tastes