This Vegan Graham Cracker Crust is just the right amount of sweet and so easy to make with just three simple, easy-to-find ingredients. Making your own 9-inch or 10-inch graham cracker crust means using your favorite ceramic or glass pie plate, skipping the flimsy tin that store-bought crusts come in.
I typically make this crust for a 9-inch pie and like to keep it thick so it adds a rich, flavorful layer to the dessert.
However, with the quantity this recipe makes, you can also press it into a 10-inch pie dish for a thinner crust. If you want a larger or thicker crust, check the recipe card notes for easy adjustments to increase the quantities.
Try this crust with my Vegan Pumpkin Pie with Graham Cracker Crust or Vegan Butternut Squash Pie .
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Why You'll Love This Recipe
- This crust is my go-to for making pies in a nice ceramic or glass pie plate without using the flimsy tin the premade crusts come in.
- It has that nostalgic graham cracker taste without any dairy or honey, so it’s 100% vegan.
- This crust comes together quickly with simple ingredients so that you can whip it up without fuss.
- Perfect for everything from vegan pumpkin pies to no-bake pies, making it a dependable choice for all your favorite vegan desserts.
Ingredients
Round up these simple ingredients for something I think is so easy to make at home; why buy it premade? See the recipe card for quantities.
- Vegan Butter: This creates that rich, buttery flavor we love in crusts. Coconut oil can be a substitute and will give a slightly firmer texture, but the vegan butter adds a bit more flavor.
- Graham Crackers: No, not all graham crackers are vegan. Traditional graham crackers often contain honey, which many vegans avoid. Additionally, some brands may include dairy ingredients like milk powder or whey. Nabisco Original Grahams are vegan, as they use sugar instead of honey. Kellogg's Graham Crackers are also made vegan and are widely available.
How To Make Vegan Graham Cracker Crust
Roll up your sleeves. Here are some pics of how it is done. See the recipe card for detailed directions.
Step 1: Place graham crackers in a food processor.
Step 2: Pulse to fine crumbs, or put them in a sealed bag and crush with a rolling pin until finely ground.
Step 3: In a medium bowl, combine the graham cracker crumbs with melted vegan butter (or coconut oil) and sugar, stirring until the mixture resembles wet sand.
Step 4: Using the back of a large spoon or flat-bottomed glass, press the mixture evenly into a 9-inch pie plate, forming an even layer. *See top tips if using a larger 10-inch pie plate.
Step 5: For a baked crust, bake at 350°F (175°C) for 10 minutes until golden. If using a no-bake filling, chill the crust in the fridge for one hour to set.
Top Tips
- You can adjust the amounts to make a thicker crust or use in a larger pie plate. Here’s a helpful ratio: for every ½ cup of crushed graham crackers, add 2 extra tablespoons of vegan butter and 1 tablespoon of sugar. This way, you can easily scale up the crust thickness to your taste!
- Look for vegan graham crackers, as some brands contain honey.
- Use a food processor to get a consistent, fine crumb. If you don’t have one, place the graham crackers in a zip-lock bag and crush them with a rolling pin until you have fine crumbs - this ensures the crust holds together well but will take a bit of work.
- Vegan butter acts as the binding fat. Melt it before mixing so it evenly coats the crumbs and makes pressing the crust into the pan easier. Substitute with coconut oil.
- Even if the graham crackers are already sweet, adding a little sugar enhances the flavor and helps the crust brown nicely so I don't like to skip it.
- For an even graham cracker crust, pour the mixture into the pie plate and spread it out with the back of a spoon without pressing. Once evenly distributed, gently press down from the edges inward to prevent thin patches, creating a sturdy, uniform crust.
- For no-bake fillings, chill the crust for 30-60 minutes before filling. For baked pies, pre-bake the crust at 350°F (175°C) for 10 minutes to set it so it stays firm.
Storage
- Unbaked Crust: Cover the crust tightly with plastic wrap or store it in an airtight container, then refrigerate it for up to 2 days before using. You can also freeze the unbaked crust, wrapped in plastic and foil really well, for up to 1 month.
- Baked Crust: Allow the crust to cool completely, then wrap it well with plastic wrap or transfer it to an airtight container. Store it at room temperature for up to 2 days, or refrigerate it for up to 5 days. For longer storage, freeze the baked crust for up to 1 month.
- Thawing a Frozen Crust: If you’ve frozen your crust, let it thaw at room temperature before adding any filling. If you prefer a crispier crust, you can pop it in the oven at 350°F (175°C) for about 5 minutes after thawing.
Serving Suggestions
- This crust pairs perfectly with a vegan cheesecake.
- Use a vegan key lime or lemon filling and chill for a refreshing, no-bake dessert.
- Perfect for fall, a vegan pumpkin pie, vegan no-bake chocolate pie or vegan butternut squash pie is delicious with the warm graham flavor.
- It's delicious for a frozen vegan ice cream pie that I used to make when the kids were little. It's easy - pour your favorite dairy-free ice cream or Homemade Vegan Banana Ice Cream into the crust, smooth it out, and freeze. Top with chocolate drizzle, nuts, or fresh fruit.
Recipe FAQS
It all depends on the recipe. For no-bake desserts, chill the crust for an hour to set it. For baked pies or cheesecakes, pre-bake it at 350°F for 10 minutes to make it sturdier.
Yes, especially if it’s baked first! Pre-baking makes the crust more resilient to wetter fillings, so it stays firm and doesn’t get soggy.
Yes, you can absolutely use brown sugar in a vegan graham cracker crust. Brown sugar adds a slightly caramel-like flavor that complements the graham cracker taste beautifully, and it can help the crust brown nicely.
More Delicious Vegan Recipes
Got a minute? I'd love for you to dive into the comments and rate this Vegan Graham Cracker Crust. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegan Graham Cracker Crust
Equipment
Ingredients
- 2 cups Graham crackers processed into fine crumbs
- 8 tablespoons vegan butter
- ¼ cup cane sugar
Instructions
- Preheat the Oven: If baking the crust*, set your oven to 350°F (175°C) and position the rack in the center.
- Crush the Graham Crackers: Place the graham crackers in a food processor and pulse until they form fine crumbs. Alternatively, place the graham crackers in a sealed bag and crush them with a rolling pin until finely ground.
- Press and Bake: Use the back of a large spoon or a flat-bottomed glass to gently press the crust evenly into a 9-inch pie plate (if using a 10-inch pie plate, see notes). This ensures a uniform thickness and reduces the chance of crumbling. Bake for 8-10 minutes or until lightly golden. Remove from the oven and let cool. For a no-bake option, simply chill the crust in the fridge for an hour to set.
Jamie says
I never knew this was so easy to make! Thanks for the recipe.
Regi Pearce says
And homemade is so much better. Thanks for the comment.