Sometimes a recipe is so simple it makes you wonder why you hadn’t thought of it before…
This healthy pie crust is one of those recipes.
I started with two basic ingredients, fully intending to add more. However, when I mixed those first ingredients together, I was surprised to find it really didn’t need anything else to become a fully-functioning pie crust.
Depending on the graham crackers you use, this healthy graham cracker crust can be whole-grain, gluten-free, low-sugar, low-fat, vegan, and completely free of the trans fats that lurk in most commercially-prepared crusts.
You’ll never have to buy a graham cracker crust again.
Healthy Graham Cracker Crust
- 1 1/2 cups crumbs of Homemade Graham Crackers, or 10 graham cracker sheets
- 3 tbsp oil or a butter spread like Earth Balance, or 3 tbsp milk of choice for a low-fat crust
In a food processor, process crackers into fine crumbles. Add the milk or oil (or buttery spread) and process again to combine. Pour the now-sticky crumbs into a prepared pie pan, and smush down very firmly with your hands or a sheet of wax paper. (Be sure to smush down VERY hard if using the milk version, as the lack of fat will make this crust crumbly if you don’t.) You can go up the sides if desired, and if you need a larger crust simply add more graham cracker sheets and milk of choice (I used almond milk) until it reaches the same consistency as the original recipe. There’s no need to pre-bake; just pour desired pie filling on top and then bake the pie according to whatever particular recipe you’re making. This also works great for no-bake pies or even freezer pies!
View Pie Crust Nutrition Facts
Highly recommended for the above: Ultimate Chocolate Fudge Pie.
Shay says
I’m going to make this tonight for the greek yogurt cheesecake! I’m going to substitute an appropriate amount of wheat germ for one sheet of graham cracker crumbs — to amp up the protein & vitamins. Fingers crossed!!
Shay says
The plan worked out perfectly! And it added to the honey, nutty flavour I was going for in the crust. :]
wendy says
I used this recipe for my husband’s birthday pie yesterday, using store-bought graham crackers and almond milk. I loosely followed http://www.myrecipes.com/recipe/key-light-pie-50400000115354/ for a light keylime pie. He says it was great! This was my first ever attempt at a pie crust. I have been browsing your recipes since I changed my diet a few months ago. Thank you so much for your recipes and inspiration!
Rayca says
Hi Katie!
I know you’re not going to believe this but I found out that potatoes make great savory crusts. That is, you just take as much potato as you need (I’ve only used peeled yukon or gold) and grate it. You then squeeze out all the liquid. In a bowl, you add salt/pepper. That’s it. You then flatten it into your (sprayed) pie tin. I’ve added onion powder and such for savory like quiches but I’ve made them for sweet potato pie and it was delicious. I’m going to experiment with adding some nuts and sweetener for even more variation. Hope you give it a try!
Rayca says
I forgot to mention you need to bake the potato crust in a 350 oven for fifteen minutes or so until edges are brown. Your oven temp. may vary.
Kently says
Hi Katie!
I am looking for a recipe that is a lightened up tart crust. Do you have one? I’ve only made non-vegan versions of tarts, but summer is approaching, and there are always lots of BBQs, parties, etc., and a vegan option would be very popular with some of my friends! The tart crusts that I’m thinking of are somewhere in between shortbread and sugar cookie – not too sweet, but definitely not plain pie crust either. If you have any ideas, I’d love to hear them. Thanks in advance!
Chocolate Covered Katie says
I do have a tart recipe (with a crust) for my cookbook, but I’m unfortunately not allowed to post it on the blog 🙁
Andy says
I love it!! Thanks for sharing 🙂 can’t wait to use this crust with a healthier cheesecake recipe!
Jody says
I want to make your graham crackers but can I substitute spelt flour for the whole wheat?
A H says
Try it, but be prepared for a result that is different to what you may expect. Be sure to respond back if you do experiment.
Courtney Ransom says
I love the recipe for this crust! I even linked to it on my post for my Vegan Frozen Coconut Cream Pie (http://cookwithcourt.com/recipe/vegan-frozen-coconut-cream-pie-easy/) so my readers can choose to make your crust if they don’t want to use store bought. (I don’t have a graham cracker crust recipe because I always just use yours!)
Jason Sanford says
Thank you so much for including Katie. Your pie looks fantastic!
-Jason (media relations)
Hayley says
I can confirm this recipe is fantastic and fool-proof! I had 200g cookies and used half coconut oil, half soy milk (about 1-2 tbsp of each). I pushed it against the side of my Vitamix and when it held together, I put it in the tin. So effortless and now I can’t wait to add my raw blueberry cheesecake filling!
Wynne says
is it possible to use coconut oil as a substitute for butter?
CCK Media Team says
Yes, oil is mentioned in the ingredients as an option 🙂
Esther says
Will this work for baked pie fillings. I am thinking of making pumpkin pie with this recipe.