Graham Cracker Crust [For Cheesecake and Pies]

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Graham Cracker Crust [For Cheesecake and Pies]

Rich and 'buttery' homemade graham cracker crust takes just 15 minutes to prepare, is much better than store-bought, and instantly upgrades vegan pies, cheesecakes, and tarts!

Prep Time15

Cook Time0

Total Time15

Course: Dessert

Cuisine: American

Diet: Vegan

Servings: pie crust

Calories: 1430kcal

Author: Toni Okamoto

Equipment

Ingredients

13 whole graham crackers (~1 ½ cups graham cracker crumbs)
½ cup vegan butter melted

Instructions

Place the graham crackers in a food processor and blend until they form fine crumbs.
Transfer the crumbs to a mixing bowl and pour in the melted vegan butter. Stir until the mixture is fully combined and resembles wet sand.
Pour the mixture into a 9-inch pie dish. Using the bottom of a flat glass or cup, firmly press and flatten the crust evenly across the bottom and sides of the dish.
To create an edge for the crust, press the mixture up the sides of the pan, using your hand to shape and compact the edges while preventing crumbs from spilling over.
The crust is now ready to be used as-is for no-bake recipes or can be baked as directed in your pie recipe.

Notes

Cracker amount may vary: Graham crackers are shrinking, and different brands vary in size/weight, so you may need extra.

Crush the crackers finely: Aim for fine, even crumb size.

Pack the crust: A compact crust holds better but avoid overpacking to prevent a hard, dense texture.

Cool before filling: If baked, let it completely cool before adding the filling – otherwise, it may become soggy.

Nutrition