Vegan Graham Cracker Crust
This easy vegan graham cracker crust is quick, only uses 3 ingredients, and looks and tastes infinitely better than store bought crust!
Servings: 8 people
- 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.
Yields 1 pie crust.
How to Make Graham Cracker Crumbs: Add crackers to a food processor and blend, or add crackers to a large sealed plastic bag and crush by rolling a rolling pin or glass bottle over the crackers.
For a Non-Vegan Crust: Swap equal amounts melted butter for the oil.
Nutrition information assumes olive oil and white sugar were used.
Calories: 183kcal | Carbohydrates: 21g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Sodium: 111mg | Potassium: 29mg | Sugar: 12g | Calcium: 13mg | Iron: 0.8mg