Vegan Graham Cracker Crust Recipes

VEGAN GRAHAM CRACKER CRUST

Steps:

• Place graham crackers in a food processor and pulse until coarse crumbs form. If you don't have a food processor, place the crackers in a plastic bag and use a rolling pin the press and roll over the crackers until crumbs are formed.
• Add the melted vegan butter and sugar and pulse until combined. This mixture will be thick and have a sandy texture.
• Pour crumbs into a pie pan or springform pan (for a vegan cheesecake). Use the back of a measuring cup, a glass, or a rubber spatula to press crumbs into the pan and up the sides. This crust mixture will fit a 9 to 10-inch pan.
• To pre-bake, bake in a preheated oven set to 350°F/175°C for 8 to 9 minutes. If the crust is for a no-bake pie, refrigerate for 1 hour before filling.

EASY VEGAN GRAHAM CRACKER CRUST RECIPE

Steps:

• Gather the ingredients.
• Place the graham crackers into a plastic bag and use a rolling pin to make fine crumbs.
• Pour the crumbs into a bowl and add the sugar and melted vegan margarine. Stir well.
• Pour the mix into a pie pan and use your hands or the back of a large spoon to press the mixture into the bottom and sides of the pie pan.
• If you need to prebake the pie crust, bake for 8 minutes at 375 F. Otherwise, chill the crust before using. Here are a few ways to use your homemade graham cracker crust: No-Bake Yogurt and Cool Whip Pie Cranberry Pear Holiday Pie Vegan Key Lime Pie Recipe Vegan Pumpkin Pie Recipe

VEGAN GRAHAM CRACKER PIE CRUST

Steps:

• Pulverize the Graham crackers in a food processor.
• Add the remaining ingredients and process until blended.
• Press the mixture evenly into a 9-inch pie pan.
• If unbaked filling is to be used, bake the crust in a pre-heated 350 degree oven for 20-30 minutes.
• Otherwise, bake the pie as directed.

VEGAN MINI PUMPKIN PIES WITH GRAHAM CRACKER CRUST

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Line a mini cupcake tin with liners.
• Add graham crackers, sugar, cinnamon, and salt to the food processor. Pulse to break up graham crackers.
• With the food processor on low, pour in melted vegan butter. The mixture will begin to resemble wet sand.
• Stop the food processor and stir well using a spoon or rubber spatula.
• Fill each mini cupcake liner with 1/2 Tablespoon of the mixture. There will be some leftover crust, so save it as a topping!
• Bake for 6-8 minutes until the edges are golden brown. Remove from the oven and allow to cool while you make your filling.
• Rinse out the food processor. Add all ingredients for filling to the food processor and blend until smooth.
• Pour 1 Tablespoon of filling into each cupcake liner.
• Bake for 10-12 minutes or until a toothpick comes out clean from center.
• Let chill for 4 hours or, preferably, overnight.
• Add desired toppings such as vegan whipped cream, cinnamon, chopped nuts, or extra graham cracker crumbles!

KETO GRAHAM CRACKER CRUST

Steps:

• In a high speed blender or food processor, add your cookies and blend until a fine crumb remains. Measure out 1 1/2 cups and place it into a large mixing bowl.
• Add the sweetener and melted butter and mix until fully combined. Transfer into an 8 or 9-inch pie pan and press into place. Refrigerate it for at least an hour.

CREAMY VEGAN CHOCOLATE PIE

Steps:

• Preheat the oven to 350. Lightly spray a 9" pie pan and set aside.
• In a food processor, combine the Oat Grahams and sugar. Mix until the graham crackers are broken down into a fine crumb. With the motor running, slowly add in the melted butter until it is completely incorporated. The crumbs should stick together when pressed between your fingers.
• Transfer the Oat Grahams/butter mixture to your prepared pie pan and evenly spread it across the bottom and up the edges. The crust should be about 1/4" thick. Place it in the oven and bake for 10 minutes. Remove from the oven and let the crust cool in the refrigerator while making your filling.
• To make your filling, melt the chocolate over a double boiler. Gently melt it, making sure not to overheat the chocolate as it will burn quickly.
• Once the chocolate is melted, combine the coconut milk, silken tofu, and chocolate in a blender. Blend until completely smooth.
• Spread evenly over chilled pie crust. Return to the refrigerator and chill for at least 4 hours or until the pie is set.
• Serve with coconut whipped cream and chocolate shavings. The Pie should be stored in the refrigerator until ready to serve. The leftover pie should be tightly wrapped and stored in the refrigerator for up to 5 days or the freezer for up to 1 month.

GLUTEN FREE GRAHAM CRACKER CRUST

Steps:

• Preheat oven to 350°F (180°C). Position the oven rack in center of oven.
• In a food processor, combine flour, quick oats, brown sugar, cinnamon, baking soda and butter and process until finely chopped (Approximately 30 seconds).
• Press pie crust mixture into the bottom of an 8" glass pie pan.
• Bake for 10-12 minutes or until it starts to brown.
• Remove from the oven. Crust will appear raised. It should flatten on its own. If it doesn't, press the crust with a spoon until it is even and flat.

EASY VEGAN GRAHAM CRACKER CRUST

Steps:

• Start by crushing your graham crackers. You need 1 1/2 cups of cracker crumbs, which is about 10 sheets of crackers. You can do this in food processor or by hand. If you choose to crush them by hand (which is way more fun), simply place them in a zip top bag and crush them with a rolling pin or the bottom of a glass.
• Next, mix the cracker crumbs and sugar together in a medium size bowl.
• Then stir in the melted butter, until your mixture resembles wet sand.
• Press the mixture into your pie plate or dish and up the sides, using your hands. Then use the bottom of a small glass to compact the crumbs further and even out the crust.
• Bake at 350 degrees for 8-10 minutes.
• Allow to cool before filling.
• Happy Eating!

VEGAN PUMPKIN PIE WITH GRAHAM CRACKER PIE CRUST

Steps:

• Preheat the oven to 350
• In a medium mixing bowl, mix the crushed graham crackers, melted vegan butter or coconut oil, and coconut sugar. Press the mixture into the base of a standard pie dish and use a silicon spatula to make sure it's evenly packed in. Bake the crust for 10 minutes in the oven. Remove and set aside.
• While the crust is baking, prepare the filling. In a large mixing bowl, mix the pumpkin puree, coconut sugar, monk-fruit sweetener, coconut milk, vanilla, cinnamon, nutmeg, cloves, ginger, nutmeg, and salt. Then, add the cornstarch and mix well.
• Pour the vegan pumpkin pie filling into the pie dish with the baked graham cracker crust, return the pie into the oven and bake for 50-60 minutes. The edges should be browned, and it should be firm (but not hard) to touch.
• Allow the pie to cool for 1-2 hours in the refrigerator before serving. Sprinkle with powdered sugar or top with your favorite pumpkin pie toppings!