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How to make a coconut oil graham cracker crust.
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5 from 2 votes

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!
Course Dessert, Tutorial
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
0 minutes
Total Time 20 minutes
Servings 1 pie crust
Calories 881kcal
Author Yumna Jawad

Ingredients

For Coconut Oil Graham Cracker Crust

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.

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