This easy ten-minute vegan graham cracker crust is quick, only uses 3 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.
vegan graham cracker crust in ten minutes
I bought pre-made graham cracker crust at the store for years.
Once I realized how quick and easy making my own is– I can’t believe I waited so long to try it.
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?
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 for 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 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
3 Days (Fridge), 3 Months (Freezer)
- 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
- 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.