How to Make Graham Cracker Crust

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Graham cracker crusts are a staple for many pie recipes, but did you know there are different ways to make them? This guide will walk you through creating two distinct versions: one with coconut oil and the other with traditional butter. The coconut oil graham cracker crust offers a slightly different texture and taste, lending a contemporary twist to a tried-and-true favorite. On the other hand, using butter in your graham cracker crust provides that familiar, comforting taste most of us associate with classic pies.

I’ve used both versions of this graham cracker crust recipe depending on what’s in my pantry and the specific pie I’m preparing. The coconut oil crust pairs well with lighter, fruit-focused fillings, while the butter crust has a knack for complementing richer, creamier fillings. By learning both, you equip yourself with versatile options for whatever pie adventure you embark on next.

Why you’ll love this Easy Graham Cracker Crust

• Quick and easy recipe. This graham cracker crust is so easy to make. Whether you’re a beginner or an experienced baker, you’ll love how simple and quick this recipe comes together.
• Dairy-free option. If you’re looking for a delicious vegan crust – you’ve come to the right place. The coconut oil version is just as rich and delicious as the one with butter, and you won’t even be able to tell the difference in texture.
• Homemade tastes better. It’s no surprise that homemade treats taste better. When you make crust from scratch, you control the quality of ingredients, the level of sweetness, and the unique flavor profile.

Ingredients to make a Graham Cracker pie Crust

• Graham crackers: You’ll need 12 full graham cracker sheets to make one crust. These honey-flavored crackers, when combined with fat and sugar, provide a solid structure for a pie crust that’s able to hold all your favorite pie fillings.
• Coconut oil or butter: You can choose to use butter or go dairy-free with coconut oil, but using fat is essential to hold the crumbs together.
• Granulated sugar: Even though the crackers are lightly sweet, a few tablespoons of sugar complements the natural nuttiness of the graham crackers.
• Pinch of salt: Balances the overall flavor and enhances the sweetness.

Popular substitutions & additions

• Try other cracker varieties. While graham crackers are traditional, you can experiment with different types of crackers or cookies to create unique flavors. Try using chocolate cookies for a chocolatey crust. Or plain crackers to make a savory crust.
• Add spices for flavor. Add a pinch of cinnamon, nutmeg, or ginger to the crust for a hint of warmth and comfort. Or add a teaspoon of pumpkin pie spice to really amp up the fall flavor.
• Give some refreshing lemon flavor. Grate some lime or lemon zest into the crumb mixture to elevate citrus flavors. This would be delicious for spring pies like key lime pie.
• Make chocolate graham cracker crust. Add a few teaspoons of cocoa powder and incorporate into the crust for a chocolatey twist.

How to make graham cracker crust – 2 ways

Making graham cracker crust at home is so simple. Add all ingredients to a food processor and blend until you achieve a fine texture. Then shape and bake to golden perfection. You’ll love this easy recipe and how quickly it comes together. Plus, the flexibility you have with using butter or coconut oil can’t be beat!

How to make a butter based graham cracker crust

Using butter in the graham cracker crust gives a rich flavor and perfect texture. The melted butter helps the crumbs stick together while giving a satisfying buttery goodness.

Prepare the graham cracker crumbs

1. Add graham cracker sheets, sugar, and salt to the bowl of a food processor. [Image 1]
2. Process until the graham crackers resemble fine sand. [Image 2]
3. Add melted butter. [Image 3]
4. Pulse a few times until the mixture resembles wet sand. [Image 4]

Form and bake the crust

1. Transfer the butter crust crumbs into a glass pie dish. [Image 1]
2. Press into an even layer on the bottom and sides of the dish. [Image 2]
3. Bake in a preheated oven until lightly golden brown. [Image 3]
4. Let cool on a wire rack before proceeding with the filling. [Image 4]

how to make a coconut oil graham cracker crust

This easy-to-make crust is very similar to the butter crust but uses coconut oil instead, so it stays dairy-free and vegan-friendly. The coconut oil is a great alternative to butter and helps the crumbs stick.

Process the Graham Cracker Crust

1. Add graham cracker sheets, sugar, and salt to the bowl of a food processor. [Image 1]
2. Process until the graham crackers resemble fine sand. [Image 2]
3. Add the coconut oil. [Image 3]
4. Pulse a few times until all crumbs have been moistened. [Image 4]

Form the Graham Cracker Crust & bake

1. Transfer the coconut oil crust crumbs into a parchment paper-lined pan. [Image 1]
2. Press the crumbs into an evenly packed layer on the bottom of the pan. Use the bottom of a measuring cup to help get an even layer. [Image 2]
3. Bake the crust until lightly golden brown on top. [Image 3]
4. Cool completely before using. [Image 4]

Tips for making the best Graham Cracker Crust

1. Process the crackers until they’re nice and fine. You want to process the graham crackers until you achieve a fine, sand-like texture. If there are any chunks of graham crackers, pulse a few more times to break it down or press it between your fingers.
2. Consistency is key. After adding the coconut oil or butter, the mixture may still feel crumbly, but as you start pressing it into the pan, it will stick together.
3. Pack the crust into an even layer. Press down using your hands first, then switch to a flat bottom of a measuring cup or glass to achieve a perfectly even layer on the bottom. But there is no need to make it too compact – just enough until the crust holds its shape and there are no loose crumbs.
4. Don’t forget the top of the crust. Gently press the top of the sides to secure the crumbs. You don’t want any loose crumbs if you want a tidy presentation.
5. Make sure to use a spring-form pan for the coconut oil version. It’s not as easy to lift this version from a pie dish as with the butter version. If you don’t have a spring-form pan, you can line a baking dish with parchment paper to help lift the pie crust from the pan.

pies to try with your graham cracker crust

• No Bake Pumpkin Cheesecake
• Peanut Butter Ice Cream Pie

How to Store Graham Cracker Crust

You can store the crust at room temperature, covered tightly with plastic wrap for up to a day. After that, it’s best to transfer it to the refrigerator.

How long will Graham Cracker Crust last in the fridge?

When properly sealed, the graham cracker crust will last up to a week in the fridge.

Can I freeze Graham cracker Crust?

Yes! This crust is very freezer-friendly. Wrap the graham cracker crust tightly in plastic wrap followed by aluminum foil to prevent freezer burn. Freeze for up to three months. Thaw at room temperature and use in your favorite pies.

Frequently asked questions

This easy graham cracker crust is a flavorful canvas that allows you to create sweet masterpieces. It’s rich and perfectly crumbly but doesn’t fall apart. It brings a touch of homemade goodness that leaves a lasting impression on your taste buds. What will you be whipping up now that you know how to make graham cracker crust at home?

More cooking tutorials:

• How to Make Icing
• How to Make Ganache
• How to Make Ashta
• How to Make Cashew Butter
• How to Make Frosting
• How to Make Apple Butter
• How to Make Popsicles
• How to Make Fruit Leather
• How to Make Simple Syrup
• How to Make Pie Crust

If you try this feel good Graham Cracker Crust recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

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Review

How to Make Graham Cracker Crust – 2 Ways

Learn how to make homemade graham cracker crust with either butter or coconut oil for a healthier twist that still tastes great! Perfect for pies!

5 from 2 votes

Author Yumna Jawad

Servings 1 pie crust

Course Dessert, Tutorial

Calories 881

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Ingredients

  

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For Coconut Oil Graham Cracker Crust

• ▢ 12 full graham cracker sheets
• ▢ 2 tablespoons granulated sugar
• ▢ pinch salt
• ▢ ⅓ cup plus 1 tablespoons coconut oil melted and cooled

For Butter Graham Cracker Crust

• ▢ 12 full graham crackers sheets
• ▢ 2 tablespoons granulated sugar
• ▢ 6 tablespoons melted butter

Instructions

For Coconut Oil Graham Cracker Crust

• Preheat the oven to 350˚F. Add graham cracker sheets, sugar and salt to the bowl of a food processor. Process until the graham crackers resemble fine sand.
• Add the coconut oil and pulse 3-4 times, or until all of the crumbs have been moistened.
• Line the bottom of a 9-inch springform pan with parchment paper. Add the coconut oil crust crumbs into the pan and press into an evenly packed layer on the bottom of the pan. Use the bottom of a metal measuring cup to help to get a super even layer.
• Bake the crust for 10 minutes, or until lightly golden brown.
• Let cool completely before using.

For Butter Graham Cracker Crust

• Preheat the oven to 350˚F. Place the graham crackers and sugar in the bowl of a food processor and process until fine crumbs form. Add butter and pulse until the mixture resembles wet sand.
• Transfer the crumbs to a 10-inch pie plate and press into an even layer on the bottom and sides of the pan. Bake for 5 minutes, or until lightly golden brown. Let cool on a wire rack before proceeding with the filling.

Equipment

9″ Springform Pan

Glass Pie Plate

Notes

The nutrition label is for the only for the entire coconut oil pie crust.

Storage: You can store the crust at room temperature covered tightly with plastic wrap for up to a day. After that, it’s best to transfer it to the refrigerator of up to a week.

To freeze: Wrap the crust tightly in plastic wrap followed by aluminum foil to prevent freezer burn. Freeze for up to three months. Thaw at room temperature and use in your favorite pies.

Tips:

Process the crackers until they’re nice and fine. You want to process the graham crackers until you achieve a fine, sand-like texture. If there are any chunks of graham crackers, pulse a few more times to break it down or press it between your fingers.

Consistency is key. After adding the coconut oil or butter, the mixture may still feel crumbly, but as you start pressing it into the pan, it will stick together.

Pack the crust into an even layer. Press down using your hands first, then switch to a flat bottom of a measuring cup or glass to achieve a perfectly even layer on the bottom. But there is no need to make it too compact – just enough until the crust holds its shape and there are no loose crumbs.

Don’t forget the top of the crust. Gently press the top of the sides to secure the crumbs. You don’t want any loose crumbs if you want a tidy presentation.

Make sure to use a spring-form pan for the coconut oil version. It’s not as easy to lift this version from a pie dish as with the butter version. If you don’t have a spring-form pan, you can line a baking dish with parchment paper to help lift the pie crust from the pan.

Nutrition

Calories: 881kcal, Carbohydrates: 34g, Protein: 1g, Fat: 89g, Saturated Fat: 73g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Sodium: 79mg, Potassium: 22mg, Fiber: 0.4g, Sugar: 27g, Calcium: 11mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American

Course: Dessert, Tutorial