Vegan Graham Cracker Crust

Graham cracker crumb crusts are usually the norm when it comes to things like cheesecakes, some types of pies and bar cookies. However, these crusts are always laden with, unfortunately, a lot of butter. When I say 'a lot of butter,' I mean it. Some recipes contain up to a cup of butter, which is completely ridiculous. This recipe is a much healthier alternative with the only fat coming from a mere 3 tbsp. of heart-healthy canola oil. Instead of using sugar to sweeten it, it uses pure grade A maple syrup. This recipe makes enough crumbs for a 9" pie pan. If you are looking to make a cheesecake that needs a 13 x 9" pan, you may have to make a recipe and a half's worth to get enough crumbs.

Vegan Graham Cracker Crust

1½ cups reduced fat graham cracker crumbs (about 10 - 11 sheets)

3 tbsp. canola oil (or other neutrally flavored oil)

3 tbsp. pure maple syrup (grade A recommended, and NO fake stuff)

Use a food processor to pulverize the graham crackers into crumbs. Put the crumbs into a medium bowl and add the canola oil and maple syrup. Mix well until the crumbs are all moistened and are clumping together.

You should have enough crumbs to pat into a deep 9" pie pan. Make sure to press the crumbs in evenly along the bottom and sides of the pan; if the crust is too thick, it will be a little difficult to cut through it.

Blind bake the crust according to your recipe's instructions (usually about 10 minutes at 350 degrees). Let it cool completely and then fill according to the recipe or if using as part of a no-bake recipe, pour in the filling, then refrigerate until ready to serve.

Makes 1 crust