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Nuts and Twigs » Recipes » Vegan Desserts

Vegan Graham Cracker Crust

Published: Oct 31, 2024 · Modified: Dec 27, 2024 by Regi Pearce · This post may contain affiliate links · 2 Comments

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.

Jump to Recipe Jump to Video Pin Recipe
top view of Vegan Graham Cracker Pie Crust.

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 .

Jump to:
  • Why You'll Love This Recipe
  • Ingredients
  • How To Make Vegan Graham Cracker Crust
  • Top Tips
  • Storage
  • Serving Suggestions
  • Recipe FAQS
  • More Delicious Vegan Recipes
  • Vegan Graham Cracker Crust
  • Comments

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.

top view of the ingredients for Vegan Graham Cracker Crust for pies.
  • 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.

top view of graham crackers in a food processor.

Step 1: Place graham crackers in a food processor.

top view of the graham crackers crushed 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.

top view of the ingredients for the crust in a clear bowl before mixing.

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.

top view of a spoon pushing down on the graham cracker filling in a pie plate.

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.

Top view of the pie crust.

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

Do I need to bake the crust before filling it?

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.

Will this crust hold up to wet fillings?

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.

Can I use brown sugar?

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.

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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.

top view of Vegan Graham Cracker Pie Crust.

Vegan Graham Cracker Crust

Regi Pearce
This Vegan Graham Cracker Crust is perfectly crunchy, sweet, and super easy to make with just three ingredients. It makes the perfect 9-inch or 10-inch pie crust, so you can skip the flimsy tin and use a ceramic or glass dish for a nicer presentation with that classic graham cracker look, all without any dairy or honey. It’s the ideal base for many vegan desserts!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course dessert
Cuisine American, Vegan
Servings 1 pie crust
Calories 1609 kcal

Equipment

  • Food Processor

Ingredients
  

  • 2 cups Graham crackers processed into fine crumbs
  • 8 tablespoons vegan butter
  • ¼ cup cane sugar
Get Recipe Ingredients

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.

Video

Notes

No need to bake! For a no-bake pie crust, simply let the graham cracker crust set in the fridge for 30–60 minutes. A no-bake graham cracker crust is ideal for chilled, creamy pies like vegan cheesecakes, chocolate mousse, key lime, or cream pies, where fridge-setting keeps the crust firm without baking.
Be sure to select vegan-friendly graham crackers, as some brands include honey. Try Nabisco or Kellogg's Orginal for widely found brands in the US.
For an even graham cracker crust, pour the mixture into the pie plate and spread it out as evenly as possible. Once evenly distributed, gently press down with a spoon from the edges inward to prevent thin patches, creating a sturdy, uniform crust.
*You can adjust the amounts if you want a thicker crust or if you’re using a 10-inch pie plate. Here’s a handy ratio: for every ½ cup of crushed graham crackers, add 2 more tablespoons of vegan butter and 1 tablespoon of sugar. This way, you’ll be able to create a crust that perfectly suits your pie size and preference.
Nutritional information is only an estimate.

Nutrition

Calories: 1609kcal | Carbohydrates: 187g | Protein: 13g | Fat: 91g | Saturated Fat: 22g | Sodium: 1910mg | Fiber: 6g | Sugar: 91g | Calcium: 143mg | Iron: 7mg
Keywords holidays
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About Regi Pearce

Hello! I am Regi, the creator of Nuts & Twigs. I debunk the myths that vegan food is all nuts and twigs and offer plant-based scrumptiousness that goes far beyond that "rabbit food" stereotype. So grab your fork and put on your stretchy pants, 'cause you're gonna want seconds.

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    Recipe Rating




  1. Jamie says

    November 02, 2024 at 8:27 am

    5 stars
    I never knew this was so easy to make! Thanks for the recipe.

    Reply
    • Regi Pearce says

      November 02, 2024 at 9:37 am

      And homemade is so much better. Thanks for the comment.

      Reply

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Regina Pearce

I'm Regi.

Head nut, chief twig, and creator of Nuts & Twigs. My husband, Rob, and I live in Colorado. Here, you can expect delicious vegan recipes that make you realize that a life without cheese is not only possible but also worth living.

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