Vegan Graham Cracker Pie Crust

There’s never a bad time for pie, and there’s never an excuse for bland, boring pie crusts! This easy Vegan Graham Cracker Pie Crust is so much better than store-bought crust. It takes only 10 minutes to make and uses only 4 basic ingredients.

You can bake it ahead for a no-bake pie, or wait to bake it with a pie filling. Use this recipe to make a  Vegan Key Lime Tart, Vegan Pumpkin Pie, or Vegan Lemon Bars. 

This crust is super versatile and easy to make gluten-free, too!

If you are looking for a more traditional pie crust recipe, try this Easy Vegan Pie Crust. 

For more delicious vegan pie recipes, try these Vegan Pecan Pie Bars or Apple Pie Crumble Bars. 

Why You’ll Love This Recipe

• Quick & Easy – This delicious crust takes only 10 minutes and uses only 3 simple ingredients. It’s a great option when you need a quick crust for any pie, tart, or even quiche.
• Delicious – This crust is so delicious. It is packed with graham cracker flavor and just the right amount of sweetness from the brown sugar.
• No-Bake potential – This is the perfect crust for a pie that needs to be baked. You don’t need to bake this crust ahead of time, just fill it up and bake per the instructions for your unique pie recipe.

Ingredients

• Graham Crackers – Make sure you choose vegan graham crackers. Watch out for ingredients like milk and honey, often found in some of the more popular graham cracker brands you’ll find at the grocery store.
• Brown Sugar* – Brown sugar adds a lot of rich flavor to this crust and sets it apart. But, if you only have white sugar, that will work fine, just make sure to select a vegan variety (see notes).
• Oil – You’ll want to choose an oil like vegetable, canola, or avocado that doesn’t have a strong flavor. Swap for melted vegan butter for a more buttery flavor.
• Salt – Just a pinch helps bring out all the flavors in this graham cracker crust recipe.

Helpful Equipment

​In addition to measuring cups and spoons, the following equipment is helpful for this recipe:

• 9-inch pie pan
• Large bowl
• measuring cup or other flat-bottomed cup
• Optional: food processor

How to Make

​This is a detailed step-by-step guide on how to make this recipe including photographs. For the quick version, skip ahead to the recipe card below!

To start, crush the graham crackers in a large mixing bowl. One and a half cups of graham crackers is about 1 full sleeve. You can crush them with your hands, a potato masher, or pulse a few times in a food processor to achieve fine graham cracker crumbs.

Once the graham crackers are crushed, add the oil, brown sugar, and salt into the mixing bowl and mix until everything is evenly coated.

Pour the mixture into a lightly oiled 9-inch pie dish and use a flat surface (like the bottom of a measuring cup) to press the mixture down until all of the surfaces of the pie tin are covered and the crumbs form an even layer.

If you are using this crust for a pie that needs baking, bake it per the instructions for that recipe.

If you are using this crust for a no-bake pie, bake the crust ahead of time for 7 minutes at 350 degrees Fahrenheit.

That’s it! Use this crust to make your favorite vegan pie fillings! Enjoy!

Variations

• Add 1 tbsp cocoa powder or use chocolate graham crackers for a vegan chocolate pie crust. 
• Use cinnamon graham crackers or add spices like cinnamon, cardamom, cloves, or ginger for a pumpkin spice vibe. 
• Add 1 tbsp peanut butter for an indulgent nutty crust to compliment pies like a vegan cheesecake or chocolate tart. Swap for sunflower seed butter for a nut-free option.
• Swap the brown sugar for coconut sugar or maple syrup for a less refined option. Use only half the amount if using maple syrup so the mixture is not too wet.

How to Store

• Room Temperature: Keep this crust covered at room temperature for up to 24 hours before baking or 3 days after baking. 
• Fridge: Once baked, this crust will last up to 5 days in the fridge in an airtight container.
• Freezer: If you have the space, you can make this crust ahead of time and freeze it in a pie tin for up to 3 months to have it ready to use at a later date.

More Tips

• Not Vegan? Use melted butter instead of oil for this crust.
• Gluten-free? Just switch out the graham crackers and you’ll have an easy gluten-free graham cracker crust.
• More flavor? Add cinnamon, nutmeg, or cloves to this recipe before mixing.

FAQ