Olive Oil Graham Cracker Crust is a versatile crust that can be used all year long. This crust is so delicious you will even be tempted to eat it without filling it. Your house smells like delicious graham crackers while it's baking.
A graham cracker crust seems relatively innocent and unremarkable. It's hard to believe something so simple could pack such a punch in flavor. You may be wondering why you would ever need to make your own graham cracker crust when it's so easy to just buy one.
There are so many things that are so easy to buy. But this is one thing when you make for yourself you will not ever want to buy ready-made again. There truly is no comparison in the flavor in this homemade version with a store-bought version. When you see how easy it is to make, you will become the new designated pie maker.
Olive Oil Graham Cracker Crust
For those of you that harbor a deep rooted fear of attempting making your own butter or shortening pie crust, making this crust could be your baking moment of triumph! This crust is so delicious you will even be tempted to eat it without filling it. Your house smells like delicious graham crackers while it's baking.
Your house smells like delicious graham crackers while it's baking. And the beauty of it is the richness in flavor that happens when you make it with olive oil. None of your friends or family will ever guess that it is made with olive oil so don't even bother revealing your baking secret. If you're not an olive oil fan, you could sub it with the same amount of melted butter. I personally prefer it with olive oil. Another non-butter option that I really like is melted coconut oil!
Think of fun ice-cream pies on hot summer days and wonderful pumpkin pies in the fall. I will see you this Wednesday with our favorite way of using it. It's a simple pie but one I get asked to make possibly every single week.
How to make a homemade graham cracker crust without butter?
- Preheat oven to 350°F. Blend first 3 ingredients in processor until graham crackers are finely ground.
- Add the olive oil; process until moist crumbs form.
- If it seems to dry, you could add a little water (or milk) a tablespoon at a time until you reach the right consistency.
- Press crumb mixture onto bottom and sides of pie pan. Bake crust until deep golden brown, about 8-10 minutes.
- When making pies that need to be baked (pumpkin and custard pies), pour desired pie filling on top and then bake the pie according to the recipe you're following.
- This pie crust works great for freezer pies, no-bake pies, ice-cream pies. Cool completely before proceeding with the cold or freezer recipes.
What is a graham cracker crust?
A graham cracker crust is a type of pie crust made from graham crackers. The crust is usually made by crushing the crackers into crumbs and then mixing them with butter, sugar, and spices. The mixture is then pressed into the bottom and sides of a pie dish. This type of crust is common in pies such as cheesecake and pumpkin pie.
Does graham cracker crust need to be baked?
Most graham cracker crusts do not need to be baked and will set just from the heat of the filling. However, some recipes do call for a brief baking time. This helps to create a firmer crust that is less likely to crumble when slicing.
What makes graham cracker crust hard?
Over time, the moisture in the filling can make the graham cracker crust hard. If you want to keep your crust soft, you can try sealing it with a layer of plastic wrap after each slice.
How do you make a graham cracker crust not crumble?
There are a few things you can do to prevent your crust from crumbling. First, make sure you press the crumbs firmly into the pie dish. Second, bake the crust if the recipe calls for it. This will help create a firmer crust. Finally, seal the edges of the crust with a layer of plastic wrap after each slice to help keep the moisture in.
Desserts with graham cracker crust:
(Graham cracker crust pies)
Did you make this? Please RATE THE RECIPE below:)
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Olive Oil Graham Cracker Crust
Ingredients
Instructions
- Preheat oven to 350°F. Blend first 3 ingredients in processor until graham crackers are finely ground.
- Add the olive oil; process until moist crumbs form.
- If it seems to dry, you could add a little water (or milk) a tablespoon at a time until you reach the right consistency.
- Press crumb mixture onto bottom and sides of pie pan. Bake crust until deep golden brown, about 8-10 minutes.
- When making pies that need to be baked (pumpkin and custard pies), pour desired pie filling on top and then bake the pie according to the recipe you're following.
- This pie crust works great for freezer pies, no-bake pies, ice-cream pies. Cool completely before proceeding with the cold or freezer recipes.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Renee says
Love it Lora! I'm making this version next time instead of my usual one with butter. Great way to add the extra health benefits with olive oil!
Stacy | Wicked Good Kitchen says
Love this simple but scrumptious twist for a graham cracker pie crust made with olive oil, Lora! Very creative of you. I enjoy playing around and switching out fats, sugars and flours. Olive oil and coconut oil are so much fun to work with and are so healthy for us. Thanks for sharing, m'lady!
cakeduchess says
oh! I love the idea of making this with coconut oil. That's what I will do next pie round...;)
Jen L | Tartine and Apron Strings says
I have a feeling I am going to be one of those people who will attempt to eat the pie crust before I make something out of it. You might as well say that this recipe makes a 6-inch pie crust (not the standard 9"), as I am sure most people will be taking bites of it!
Ash-foodfashionparty says
What a perfect yummy looking crust. We are a bunch of dessert lovers, I am sure this would go on everything, topped on icecream to our oatmeal, not sure if it would last till it's filled..:)
vanillasugarblog says
I did wonder about this combo a couple years ago, wondering if it would work.
I'm glad it does!!
lol
Laura (Tutti Dolci) says
I love this idea! Perfect way to use up my olive oil :).
Valerie says
I love graham cracker crusts, but they don't love me. Mine almost always crumble apart whilst being pressed into the bottom of the pan - maybe I'll give this olive oil version a go! 😀
Nancy @ gottagetbaked says
Lora, this is so awesome! Lately, I've been making my own graham cracker crumbs from the full crackers (SO much better than pre-made crumbs and infinitely tastier than pre-made graham cracker crusts). I would never have thought of using olive oil instead of butter! You've made my life so much easier (yay, no more melting the butter too long until it explodes in my microwave).
Erin @ Dinners, Dishes and Desserts says
Graham cracker crusts are my favorite kind! So easy, and so good! I have never done it with olive oil before though.
Suzanne says
Thank you for sharing this recipe, I had not thought to use olive oil but why not.
Can't wait to see what you put in it 🙂
Lisa {AuthenticSuburbanGourmet} says
Loving this crust! Seriously, I could simply just eat the crust - it looks that good. Look forward to see what will accompany it.
Jett Whitfield @get2whit says
Yum - I can't wait to fill this crust with something delicious!
Have a great weekend everyone!
Jett
Jeanette says
I'm not a baker (horrible at making a pretty rolled pie crust) so this graham cracker crust is right up my alley for Thanksgiving when I make pumpkin pie.
Patty says
Great idea to use olive oil-I have to admit to having quite a few bottles of olive oil in my kitchen 😉 Will definitely be giving this unique graham cracker crust recipe a try-thanks Lora 😉
Robert says
I am going to try this with my Butter Flavored Olive Oil
Sicilian Ricotta Pie- For Pi(e) Day! - Cake Duchess — Cake Duchess says
[…] olive-oil graham cracker crust […]
Kurt says
I followed this recipe but put some fresh chopped rosemary in the crust. I'm making a "key" lemon pie so I think the rosemary will complement the lemon nicely!
savoringitaly says
How wonderful, Kurt! I like the rosemary idea!! So lovely for summer 🙂 Enjoy!
RKB Kirin says
Thank you for the recipe! I was looking for a graham cracker pie crust that didn't use butter. This sounds like it is just the thing!
Pat Cook says
What is one Graham cracker? The 3”X 3” cracker?
Thank you
Lora says
Hi Pat, this is the exact size of Honey Maid crackers from their product info that I used: Assembled Product Dimensions (L x W x H) 2.33 x 5.97 x 8.05 Inches.
RiRi says
Thank you! I was looking for a graham cracker crust with olive oil instead of butter, and this one looks great - would it work for a cheesecake?
Lora says
Thank you, so happy you like it! Yes, you could use for cheesecake!