Graham Cracker Crust (Vegan)

Making your own vegan graham cracker crust couldn’t be easier. This delicious crust requires just 3 simple ingredients and a small amount of time, but no oven is needed. It’s a great recipe for lots of vegan desserts like no-bake pies, mini cheesecakes, vegan chocolate pudding pie and more! 


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We found out the hard way that it wasn’t always easy to find vegan graham cracker crust at the supermarket. 

Many of the graham cracker brands have honey in them. Some non-vegan versions even have dairy. There are a few very well-known brands in grocery stores that offer vegan-friendly crusts  and crackers (more on those brands later), but they’re not always in stock. 

That’s when we decided we had to learn to make our own homemade crust. 

And we couldn’t believe how easy it was to make! 3 basic ingredients, simple methods, a minimal amount of time, and a maximum amount of flavor. 

Just fill this homemade vegan graham cracker crust with your favorite vegan pie fillings or use it in any recipe that calls for a graham cracker crust! 

Why We Love This Graham Cracker Pie Crust (Vegan)

  • No-Cook. For when you want delicious pie but it’s just too hot. (And it’s the perfect base for our no-bake pies!)
  • It’s such an easy recipe. Just blend, mix, and form. 
  • Dairy-free and honey-free and entirely vegan!
Overhead photo of all the ingredients you need to make graham cracker crust: graham crackers, coconut oil, sugar

Ingredients in Vegan Graham Cracker Pie Crust

You’ll need just three ingredients to make this pie crust recipe:

  • Melted refined coconut oil – Make sure you get refined coconut oil or your crust will have a coconut flavor to it.
  • Vegan-friendly graham cracker crumbs – You might be able to find these as-is, but it’s easy to make them from graham crackers! We’ve included a short section on this below.
  • Granulated white sugar

Substitution Options for Vegan Graham Cracker Crust Recipe

If you don’t have or can’t tolerate one of the above ingredients, here are our best substitution tips for this delicious recipe. 

Remember though, substituting any of the ingredients may lead to a varied degree of difference in the final product. Let us know in the comments if you try any subs and how they work out for you! 

For the coconut oil: Vegan butter or vegetable shortening could also work for this recipe. But in our experience, vegan butter creates a much softer texture than coconut oil and can have trouble sticking together.

For the graham crackers: Chocolate graham crackers or cinnamon graham crackers would be great alternatives. Oreo chocolate cookies without the cream center is a fun option too. I think Biscoff cookies or ginger snaps could also work really well! 

How to make it gluten-free: Also, Kinnikinnick Foods makes a gluten-free vegan graham cracker and graham cracker crumb to make a gluten-free graham cracker crust.

For the sugar: You can sub turbinado, golden, coconut sugar, date sugar, or light brown sugar.

A grid with four photos showing the process of making graham cracker pie crust at home from graham crackers and coconut oil

How to Make Coconut Oil Graham Cracker Crust

Making this graham cracker pie crust couldn’t be easier with just 4 simple steps:

  1. First combine the graham cracker crumb, sugar, and melted coconut oil in a large bowl.
  2. Then, using a fork or small rubber spatula, mix well until all ingredients are moistened.
  3. Next, pour into a 9″ pie plate and press evenly on the bottom and sides.
  4. Finally, just refrigerate at least 30 minutes before filling with your no-bake pie filling!

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.

How to Make Graham Cracker Crumbs (Vitamix)

To make your own graham cracker crumbs, add whole graham crackers to a blender or food processor and blend until you achieve a fine mixture. I usually use our Vitamix, but you don’t have to have something that fancy.

You can also add crackers to a large plastic bag, remove the air and seal it. Then crush the graham crackers by rolling a rolling pin or glass bottle over the crackers. 

Store any leftover crumbs in an airtight container.

Mini Graham Cracker Pie Crust Recipe

You can use this recipe to make individual, mini-sized pies too! 

Here’s how:

  1. Instead of the 9” pie dish, grab a cupcake or muffin tin and some liners. 
  2. 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. 
  3. Refrigerate the mix in the muffin liners for at least 30 minutes. 
  4. Then fill each cupcake liner with your favorite vegan cheesecake or no-bake pie filling. Refrigerate until ready to eat.

How to Use Vegan Pie Crust (Graham Cracker)

This vegan graham cracker pie crust, once set, is ready to use in all your favorite no-bake pies. 

We’ve included some of our favorite recipe ideas below, but you can use it in any recipe that calls for graham cracker crust.

Recipes Using Graham Cracker Crust

Here are some of our favorite pie fillings suggestions for your graham cracker pie crusts:

Can you bake this vegan graham cracker crust? 

We have only used this recipe in our no-bake pie recipes, so I don’t know if it would work for baked pies also. 

There are similar posts on the internet that say it’s fine to bake a no-bake crust like this. 

If you try it, I would make sure to let the pie cool significantly before slicing, so the coconut oil has a chance to harden up. Let us know if you try this!

Overhead close up photo of a graham cracker pie crust in a glass pie dish

Vegan Graham Crackers Crust FAQ

There are a lot of questions about graham cracker crust. Here we’ll answer some of the more common ones. But if you have another question, feel free to ask it in the comment section below!

Is Keebler graham cracker pie crust vegan? 

Yes. Keebler Original Graham Crackers and their graham cracker crust is one of the very few big brands that happens to be vegan. They are probably the most popular choice. 

Is Honey Maid graham cracker crust vegan? 

No, as its name would suggest honey is one of the listed ingredients in Honey Maid crackers and their graham cracker crust.

Is premade graham cracker crust vegan? 

That depends on the brand. Some full size and mini size crusts are vegan-friendly. Just be sure to read the ingredients on the package to be sure the crust is free from animal products. Our favorite vegan-friendly brand is Keebler.

What can replace butter in a graham cracker crust? 

You can use vegan butter, coconut oil, or vegetable shortening to make your graham cracker crust.

Is graham cracker crust vegan? 

Some but not all graham cracker crusts available at the market are vegan. Be sure to read the ingredients of any unfamiliar brands. Our go-to is Keebler!

How do you make graham cracker crust not fall apart? 

Here are our best tips for making a graham cracker crust that doesn’t fall apart:

  • Make sure the crumb is finely ground and that there aren’t large pieces in the mix. Make sure you’re using enough oil to completely bind the crumb and the sugar to a nice moist mixture. 
  • Press firmly and evenly into the crust as you shape it in the pie tin. If needed, you can use a second pie pan to press the crumb down into the pie plate you’ll be using. 
  • Place some parchment paper in between the plates before pressing for best results. Also, the best way to slice graham cracker crust is when it’s at room temperature.

More Vegan Dessert Recipes:

I hope you enjoy making this easy graham cracker crust and it changes your vegan dessert life the way it has ours! 

I can’t wait to see what sort of pies and delicious desserts you use it to make! 

Leave a star rating and comment below so we can cheer on all your pietastic accomplishments! It also helps other people find our vegan recipes.

Yield: 1 (9-inch) pie crust

Vegan Graham Cracker Pie Crust

Overhead zoomed in photo of a no-bake graham cracker crust in a clear glass pie dish

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!

Prep Time 10 minutes
Additional Time 30 minutes
Total Time 40 minutes

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

  1. First, mix the dry ingredients: Combine graham cracker crumbs and sugar in a bowl. Mix with a whisk or large fork until totally combined.
  2. Add the wet ingredients: Then, add the melted refined coconut oil and continue to mix until combined and all ingredients are moistened.
  3. Form the pie crust: Pour this mix into a 9-inch pie plate and press evenly on the bottom and sides.
  4. 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:

  1. Instead of the 9” pie dish, grab a cupcake or muffin tin and some liners. 
  2. 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. 
  3. Refrigerate the mix in the muffin liners for at least 30 minutes. 
  4. 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 Information:

Yield:

8

Serving Size:

1/8 the crust

Amount Per Serving: Calories: 172Total Fat: 11gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 72mgCarbohydrates: 18gFiber: 1gSugar: 10gProtein: 1g

Nutrition information is automatically calculated and may not always be accurate.

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