Okay, so I’ve been wanting to try making a graham cracker crust with coconut oil instead of butter for a while now. I finally got around to it, and let me tell you, it wasn’t too bad! I was a bit nervous at first, ’cause I wasn’t sure how the coconut oil would work compared to butter, but it turned out pretty good, maybe even better.
First, I grabbed my graham crackers. I just used the regular kind you find at the grocery store, nothing fancy. I threw them into my food processor and pulsed them until they were finely ground. You could also put them in a zip-top bag and crush them with a rolling pin.
Then, I measured out the coconut oil. I used refined coconut oil ’cause I didn’t want a strong coconut flavor in my crust. I melted it in the microwave for a few seconds until it was liquid.
Next, I added a little bit of sugar to the graham cracker crumbs. You can adjust the amount based on your sweetness preference, of course. I just wanted a hint of sweetness. Then I poured in the melted coconut oil. The cool part was watching it all come together!
I mixed everything together with a fork until the crumbs were evenly moistened. It looked a bit like wet sand, which is exactly what you want. This is where I got a little worried, as it felt very different than using butter, but I pressed on!
Then, I pressed the mixture into my pie pan. I used my fingers to make sure it was evenly distributed along the bottom and up the sides. You could also use the bottom of a measuring cup to make it really compact.
- Make sure the crust is really packed in.
- Don’t be afraid to use some elbow grease!
After that, I baked it in a preheated oven at 350 degrees Fahrenheit for about 8-10 minutes. You just want it to be lightly golden brown. The smell was amazing, by the way.
I took it out of the oven and let it cool completely before filling it. It firmed up nicely as it cooled. Actually, it turned out way easier than I expected!
My Final Thoughts
Honestly, I was pleasantly surprised by how well this graham cracker crust with coconut oil turned out! I love that it’s a little bit healthier. I will definitely be making this again. It’s a great alternative to using butter, and it’s so easy to make. My family loved it too!
So yeah, that was my adventure making a graham cracker crust with coconut oil. If you’re thinking about trying it, I say go for it! It’s a fun and easy little kitchen project, and the results are pretty darn tasty. You might even surprise yourself, like I did!
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