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Healthy Graham Cracker Pie Crust

Sometimes a recipe is so simple it makes you wonder why you hadn’t thought of it before…

No butter or trans fat, can be low-fat and gluten-free. You'll never have to buy a prepared crust again. Full recipe here:

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

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

healthy chocolate pie

Highly recommended for the above: Ultimate Chocolate Fudge Pie.

Published on September 1, 2012

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

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  1. AJ says

    Happy birthday! My birthday is September 6 🙂 I love recipes like this that are easy, simple, healthy, and delicious. I love chocolate, but I don’t think I’ll make the chocolate fudge pie. My neighbor, who is into healthy eating, said I should stay away from soy products as much as I can.

  2. Honeybird says

    Your birthday is in 4 days! Mine is in 8 days :P.
    Do you already know what kind of pie you’ll be making (or maybe more than one)?
    I am already thinking hard about that; writing down and crossing out ideas 😛

  3. Jennifer JCD says

    Excellent! I am making chocolate pie for my brother’s birthday today and will give this a try. I’ve been lazy before and just used water and it worked, and I am guessing nondairy milk will hold it together even better. Brilliant! 🙂

  4. Kendra says

    Such a simple crust recipe; I bet it would certainly be delicious for your chocolate fudge pie:) And I can’t wait for the cheesecake recipe–I am sure it will be fantastic!! I hope you have a wonderful birthday; do you have any special plans??

  5. tiffany says

    I love that you use milk in place of margarine or butter..the recipe i used to use (i havent made it in ages) was nothing but graham cracker and a bit of butter to hold it together

  6. Shannon says

    I just came across your blog thanks to Pinterest and I have to say I am glad I did! I originally came for all of your Funfetti recipes, but I am loving all of your oatmeal/breakfast ideas too. I Have recently gotten back into eating oatmeal for breakfast because it’s fast and easy (I have to be at work by 6:30am and refuse to wake up earlier than is needed to throw my hair into a braid and put on a little make up). But I quickly found eating the ready made/microwave oatmeal got old quickly. I cannot wait to try some of your recipes!

  7. Emily says

    Hey katie, I know this is off topic, but I have a question about trying to make my own larabar. I want to make a coffee one, but I have no clue if your supposed to grind the coffee beans in a coffee grinder first, or if I just put it in the food processor with all the other ingredients?


    • Alanna says

      Maybe try instant coffee? Either that or I would suggest pre-grinding your coffee extremely fine (like espresso or Turkish coffee) so ithe final product doesn’t end up gritty. Let us know if you try it!

  8. carolyn says

    I wish you a very happy early birthday!!!
    And watch me make this for thanksgiving… I need some healthier alternatives to our typical fare (biscuits w/ butter, boxed stuffing cooked in turkey, this ridiculously unhealthy peanut butter chocolate dessert…) And it’s not very far off anymore.
    BTW what kinds of graham crackers besides yours would you recommend? What brand did you calculate this with?

    • Chocolate-Covered Katie says

      I calculated it with whatever was on spark recipes, which is usually the calculating service I use. But I know Whole Foods sells whole-grain graham crackers, both in their own brand and others. And I think there’s a brand called Health Valley that makes vegan ones (without honey). Or Sweet n Sara.

  9. Megan says

    I haven’t commented in FOREVER, though I do read your blog everyday. Just wondering, in your posts where it looks like you are using chocolate syrup, is that the Omega-3 chocolate syrup? I saw the chocolate raspberry one at Whole Foods yesterday and was seriously thinking about getting it…mostly because it looks so delicious in all of your pictures!!! And, I am SO SO excited about your cookbook!!!

  10. Rachel @ my naturally frugal family says

    Simple is the perfect word for this crust. I love both simple and graham cracker crusts…it would be fantastic indeed with chocolate pie.

    I will have to make those graham crackers first thing.

    Thanks for such a simple, yet healthy alternative for crust (you are right I won’t buy pre made again).

  11. Cindy says

    So, your birthday’s on the 5th? Me, too. Happy birthday to us! I just discovered CCK in the past few weeks, and it’s already become a favorite. I’ve made more recipes from this since I started reading it than I have from others that I’ve been reading for a long time. Among my favorites (so far) are the various flavors of Boatmeal. I even went out to get traditional ramekins for them. (I finally had good justification. 😉 )

  12. Gloria says

    I’m not crazy about graham cracker crust but I bet this would work for vanilla wafers or shortbread cookies also! Will have to try it.

  13. Laura says

    Just used this to be the bottom of a delicious vegan cheesecake. You’d never know it wasn’t just a regular old pie crust, and it only took 5 minutes to whip up!

  14. Clarice says

    We don’t have graham crackers where I live, so I was thinking of substituting another type of cracker, but I need to know how many grams you used… I tried googling it, but apparently graham cracker sheets aren’t the same everywhere…

  15. CC says

    Oh someone please help me, I can NOT stop reading this blog!!! I am sOoOo grateful u posted this! I just made a no bake pie with a NO ROLL almond crust & it was fine but I WANTED a graham cracker one…and I LOVE that I don’t have 2 roll or prebake! So this is awesome.

    I do have 2 say too, that I LOVE that u have so many recipes that give recipes also from scratch (ie how 2 make graham crackers too!). Just what I am looking 4.

    Eternal thanks 4 the time spent experimenting, creating, documenting & sharing!!!!!!!

  16. 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!!

  17. 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.

  18. 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!

    • 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.

  19. 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!

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