Vegan Graham Cracker Pie Crust
This 3-ingredient graham cracker crust made with coconut oil is as versatile as it is delicious! It’s the perfect base for vegan cheesecake, key lime pie, peanut butter pie, and more! It’s easy and quick to make. Just blend, combine, press into a pie plate, and refrigerate. It's vegan, dairy-free, egg-free, and plant based!
Ingredients
- 1/3 cup melted refined coconut oil
- 1 1/2 cups vegan-friendly graham cracker crumbs about 12 large crackers
- 1/4 cup sugar
Instructions
- First, mix the dry ingredients: Combine graham cracker crumbs and sugar in a bowl. Mix with a whisk or large fork until totally combined.
- Add the wet ingredients: Then, add the melted refined coconut oil and continue to mix until combined and all ingredients are moistened.
- Form the pie crust: Pour this mix into a 9-inch pie plate and press evenly on the bottom and sides.
- Let it set: Refrigerate at least 30 minutes before filling.
Notes
Tips for Serving:
- If the crust is difficult to remove, dip the bottom of the pie plate in hot water for a few seconds. This will make it much easier to release.
Coconut Oil Subs
- You can sub melted vegan butter 1:1 for the coconut oil. I’ve found it gives the crust a softer, more crumbly texture though. Using vegan butter for the crust is great for individual servings meant to be eaten with a spoon, but for sliceability, I use coconut oil.
- Vegetable shortening may also work, but I think the texture would still be a little softer than with coconut oil.
How to Make Graham Cracker Crumbs
- Add crackers to a food processor and blend
- You can also add crackers to a large sealed plastic bag and crush by rolling a rolling pin or glass bottle over the crackers.
Turn This into Mini Graham Cracker Crusts:
- Instead of the 9” pie dish, grab a cupcake or muffin tin and some liners.
- Add equal portions of the graham cracker crust mix to each liner and tamp down lightly with the back of your fingers or the bottom of a glass. Or don’t tamp at all for a super crumbly crust you can eat with a spoon.
- Refrigerate the mix in the muffin liners for at least 30 minutes.
- Then fill each cupcake liner with your favorite vegan cheesecake or no-bake pie filling. Refrigerate until ready to eat.
Recipes That Use This Crust
Nutrition
Serving: 1/8 the crustCalories: 172kcalCarbohydrates: 18gProtein: 1gFat: 11gSaturated Fat: 8gPolyunsaturated Fat: 2gSodium: 72mgFiber: 1gSugar: 10g
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