Dairy Free Graham Cracker Crust

By
Ashley Adams
Ashley Adams
Ashley Adams is a restaurant professional and workshop instructor with a specialty in dairy-free cooking and baking.
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Updated on 07/24/19
Key lime pie with graham cracker crust and whipped cream

JMichl/Getty Images

Prep: 5 mins
Cook: 7 mins
Total: 12 mins
Servings: 8 servings
Nutrition Facts (per serving)
211 Calories
11g Fat
27g Carbs
1g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 211
% Daily Value*
Total Fat 11g 15%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 149mg 6%
Total Carbohydrate 27g 10%
Dietary Fiber 1g 3%
Protein 1g
Calcium 20mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Whether you decide to use homemade dairy-free graham crackers or a store-bought variety, this recipe is the perfect base for special fruit tarts or dairy-free cheesecake.

Ingredients

  • 2 cups graham crackers (finely ground dairy-free, either store-bought or homemade)
  • 1/3 cup agave nectar (or maple syrup)
  • 1/3 cup canola oil
  • 1/2 teaspoon cinnamon
  • Pinch of salt

Steps to Make It

  1. Preheat the oven to 375 F. Lightly oil or grease (with dairy-free soy margarine) a 9”-10” springform pan, pie plate or desired baking dish, and set aside.

  2. In a food processor, combine the graham cracker crumbs, agave nectar or maple syrup, canola oil, cinnamon, and salt and process for just a few seconds or until the mixture barely holds together. Press the mixture into the prepared pan with your hands. (You can wear plastic sandwich bags or plastic gloves to keep the mixture from sticking to your fingers.)

  3. Bake for 7 to 10 minutes or until lightly golden brown. Allow to cool it completely on a wire cooling rack before using.