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This is the best graham cracker crust without butter! It comes together quickly without butter or oil, making it a healthier alternative without sacrificing taste or texture. This crust is a staple in my kitchen, perfect as a base for cheesecakes, pies, or any dessert you can dream up. Whether you’re whipping up a no-bake treat or a classic baked dessert, this graham cracker crust will be your go-to for all your delicious creations.
It’s especially perfect for our chocolate pie with graham cracker crust and banana cream pie with graham cracker crust!
Table of Contents
🔍 Quick Look: Graham Cracker Crust Without Butter
- ⏱️ Prep Time: 10 minutes
- ⏱️ Cook Time: 10 minutes
- 🕒 Total Time: 20 minutes
- 🍽 Calories: ~91 kcal per serving
- 👥 Servings: 8 servings
- 🥣 Key Ingredients: Graham crackers, sweetener, cinnamon, applesauce
- 📖 Dietary Information: Vegan, dairy-free, vegetarian
- 👩🍳 Cook Method: Baked
- ⭐ Difficulty: Easy
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Why You Will Love This Recipe
- Made Without Butter: This graham cracker crust is made without butter or oil! The crust binds together with applesauce.
- Simple Ingredients: You only need four simple ingredients to make this recipe.
- Great for Pies: It’s the perfect graham cracker crust for pie recipes.
- Ready in about 20 Minutes: It only takes about 10 minutes to make and 10 minutes to bake!
- Easy to Make: It’s ready quickly and comes together easily.
“Great recipe 5 stars, very tasty. I used Splenda brown sugar. Turned out perfect. Used it for a no bake pineapple pie.”
– linda
Key Ingredients
- Graham Crackers: You will need 12 full graham crackers, the same as 24 individual graham cracker squares. Try our icebox cake with graham crackers next!
- Brown Sugar: Sweeten the crust with brown sugar, regular sugar, or a sugar-free brown sugar substitute.
- Cinnamon: Add a touch of ground cinnamon so you don’t taste the applesauce in this pie crust.
- Applesauce: It is important to use cold, unsweetened applesauce. The applesauce eliminates the need for butter or oil in this recipe.
Find the full measurements in the recipe card below.
Substitutions & Variations
- Sugar Substitution: You can use brown sugar in this recipe or a 1:1 sugar-free substitute such as Swerve or brown monk fruit.
- Cinnamon: I like to add a touch of ground cinnamon to this graham cracker crust. It adds a nice flavor and makes it so you can’t taste the applesauce in the crust. If you don’t have cinnamon, substitute it with pumpkin pie spice.
- Gluten-Free Option: To make this graham cracker crust gluten-free, use gluten-free graham crackers.
- Chocolate Graham Crackers: You can use chocolate graham crackers instead for a chocolate graham cracker crust.
How To Make Graham Cracker Crust Without Butter
- Lightly crush the graham crackers as you add them to a food processor.
- Place the lid on the food processor and thoroughly pulse the graham crackers.
- Add the brown sugar and cinnamon to the food processor and pulse again.
- Add the cold unsweetened applesauce and pulse again until combined.
- Pour the pulsed ingredients mixture into a 9-inch pie plate. Then, press the crust together using your hands and the bottom of a measuring cup. Press the crust in the pie pan until it is no longer crumbly and holds its shape.
- Bake the graham cracker crust at 350°F for 10-12 minutes. Once baked, let the crust completely cool before using it.
Expert Tips
- The Crust May Appear Crumbly: Don’t be nervous if the crust appears crumbly at first. Once you apply pressure and press it together in the pan, it will stick together and form a crust.
- Crust Consistency: The crust must be formed and pressed together. However, avoid packing it too tightly, or it might bake into a hard crust. It should no longer be crumbly when pressed together.
- Use a Measuring Cup: To press the crust together, use the bottom of a measuring cup and your hands. Press the crust together evenly throughout the pie plate.
- Let the Crust Cool: Ensure you let the crust cool for at least 20 minutes after baking it.
- Use Cold Applesauce: It is best to use cold, unsweetened applesauce for this recipe so the crust comes together easily and has the correct texture.
Serving Suggestions
This graham cracker crust is perfect for cheesecake and pies! We used it in our banana cream pie with graham cracker crust and chocolate pudding pie recipes!
Graham Cracker Crust FAQs
What Can I Substitute for Butter in Graham Cracker Crust?
You can substitute butter for unsweetened applesauce with this graham cracker crust recipe! It’s a healthier alternative to traditional graham cracker crust.
How Long is Graham Cracker Crust Good For?
Once baked, you can store this graham cracker crust in the fridge for 3-4 days.
Is it Better to Bake or Not Bake a Graham Cracker Crust?
Baking a graham cracker crust allows it to become crispy and stick together. It helps ensure that it won’t lose its shape. We baked this crust at 350°F for 10-12 minutes.
Is Graham Cracker Crust Vegan?
Yes, this graham cracker crust is naturally vegan and dairy-free! There is no butter in this recipe! Just ensure that the graham crackers you use are vegan.
More Recipes to Try Next!
If you try this recipe please be sure to leave us a comment and star rating, ★★★★★, letting us know how it turns out for you.
Graham Cracker Crust Without Butter
Ingredients
- 12 full graham crackers
- 5 teaspoons brown sugar or sugar substitute
- 1/4 teaspoon ground cinnamon
- 2 tablespoons cold unsweetened applesauce
Instructions
- Lightly crush the graham crackers as you add them to a food processor.
- Place the lid on the food processor and thoroughly pulse the graham crackers.
- Add the brown sugar and cinnamon to the food processor and pulse again.
- Add the cold unsweetened applesauce and pulse again until combined.
- Pour the pulsed ingredients mixture into a 9-inch pie plate. Then, press the crust together using your hands and the bottom of a measuring cup. Press the crust in the pie pan until it is no longer crumbly and holds its shape.
- Bake the graham cracker crust at 350°F for 10-12 minutes. Once baked, let the crust completely cool before using it. The crust takes about 20 minutes to cool.
Video
Notes
- Graham Crackers: Use 12 full graham crackers, which is 24 individual graham cracker squares.
- The Crust May Appear Crumbly: Don’t be nervous if the graham cracker crust appears crumbly at first. Once you apply pressure and press it together in the pan, it will stick together and form a crust.
- Let the Crust Cool: Ensure you let the crust cool for at least 20 minutes after baking it.
- Use Cold Applesauce: It is best to use cold unsweetened applesauce for this recipe so the crust comes together easily and has the correct texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m looking to make this crust for a no bake pie. Is it still recommended to bake the crust or will it hold without baking like a storebought crust?
Hi Shelby, I don’t recommend skipping the baking step for this crust because it needs that time to bind and hold together. Otherwise, it may turn out a little too wet from the applesauce and fall apart. Baking helps it firm up so you can still add your no-bake filling inside without any issues.
Haven’t tried this recipe yet, but seems like such a good idea. I have two questions: how many cups of graham cracker crumbs is this? I bought crumbs.
Can you use this crust for a pie that will be baked, like pumpkin? Would you still pre-bake the crust?
Thank you very much!!
Hi, for the crumbs: 12 full graham crackers (24 squares) equals about 1½ cups of graham cracker crumbs, so you can measure that straight from the bag. For a baked pie like pumpkin: Yes, you can use this crust for a baked pie. I still recommend pre-baking it briefly (about 8-10 minutes at 350°F) to help it set, since it doesn’t have butter and relies on the applesauce to hold together. After that, add your pumpkin filling and bake as directed. It won’t get quite as crisp as a butter-based crust, but it holds up well and slices nicely. You’re going to love how easy this crust is. Let us know how it turns out!
I want to try this but I am diabetic and graham crackers have a good amount of sugar. is there a way to cut amount of crackers with almond flour or something else? thanks for any suggestions!
Yes! You can simply replace the regular graham crackers with sugar-free graham cracker crumbs and use a little extra sugar-free sweetener if needed, keeping the rest of the recipe the same with 1/4 teaspoon cinnamon and 2 tablespoons unsweetened applesauce, then press into a pan and bake at 350°F for 8-10 minutes until lightly golden. I hope this helps. Let us know how it goes!
Loved this recipe!
Hi Danielle, I’m so happy you loved the graham cracker crust without butter. Thanks so much for letting us know and for leaving a review.
Great recipe 5 stars, very tasty. I used Splenda brown sugar. Turned out perfect. used it for a no bake pineapple pie.
Hi Linda, thank you so much for the 5-star review! I’m so glad it turned out perfect using Splenda brown sugar. That no-bake pineapple pie must have been delicious! Thanks for sharing how you used this graham cracker crust!