Pie crust has always scared me. When I think of pie crust, I think about having to make dough and roll it out perfectly and then transfer it from your counter top to the pie pan without breaking it. The rolling pin and rolled dough is a challenge I just haven’t mastered yet. But fortunately, there are other options when it comes to pie crust. Graham cracker pie crust is one of my absolute favorites. Not only is it delicious, but it’s actually really easy to make.
The flavors in a graham cracker pie crust go so well with so many flavors. Especially our s’mores pudding pie (OMG). Since the first time I tasted a graham cracker pie crust, I’ve been on the hunt for the perfect recipe. I tried so many and never really loved how they turned out. Some were too salty, some were too sweet. I personally love the idea of adding as few ingredients as possible and not using the added sugar, since graham crackers have sugar in them already.
After many trials and a number of failed attempts, I’ve finally figured out the perfect recipe for this toasted coconut graham cracker crust and I’m so excited to share it with you!
The first thing you are going to do when you make your toasted coconut graham cracker pie crust is put your shredded coconut in the oven. I use sweetened coconut because it helps make up for the sugar we won’t be using. While the coconut is toasting, you are going to turn the graham crackers into crumbs. You can actually buy them in the store already ground up but I have found that they are not as sweet and have a slightly different flavor as they do when you grind them up yourself.
I use a food processor. It’s easier and will save you a great deal of time. If you don’t have a food processor, you can also place the graham crackers in a sealed bag and crush them. I also use the honey graham crackers. You are going to grind up about a sleeve and a half (11-12 full graham crackers). This may vary depending on the brand. You want to have a cup and a half total, once they are ground up.
Make sure to keep an eye on the toasted coconut so that it doesn’t burn. I let it bake for 5 minutes, remove, stir it around a bit, put it back in for another 5 minutes and continue until the coconut is toasted. Once it’s done, remove it and put it into the food processor and grind it up so you can combine it with your graham cracker crumbs.
Lastly, you will need to melt the butter. The easiest way I’ve found to do it is to stick it in a microwave safe bowl and microwave it for 20 seconds at a time until it’s completely melted. The amount of butter may vary, depending on how well your mixture comes together. If you feel your toasted coconut graham cracker pie crust mix is more on the crumbly side, feel free to add another melted tablespoon of butter, until it falls apart less. Make sure to mix it well to assure that the butter is fully mixed in.
You can use a 9.5″ pie dish or a springform pan. If you use the pan, make sure to add a circle of parchment paper at the bottom. This will make it easier to cut and serve!
This toasted coconut graham cracker pie crust can be used for any filling you’d like. Consider pudding, custard, key lime, cheesecake… the possibilities are endless. It’s so good, I can eat it plain, straight out of the oven or even with some melted chocolate spread on top. My husband thinks the flavor resembles a granola bar, and I think he’s right!Print
This toasted coconut graham cracker pie crust works well with any pie filling including pudding, custard, key lime or cheesecake.
- 1 1/2 cups graham cracker crumbs
- 3/4 cup sweetened shredded coconut, toasted
- 10 tbsp unsalted butter, melted
- Preheat your oven to 325°
- Spread the sweetened coconut on a baking sheet and put in the oven for 5 minutes. Remove, stir and return to the oven for another 5 minutes. Continue until coconut is browned and toasted. Be careful not to burn it.
- Meanwhile, place your graham crackers in a food processor and grind them into crumbs. Move them to a medium bowl.
- When your coconut is toasted, grind it up in the food processor and add it to the bowl with your graham cracker crumbs.
- Melt your butter and add it to the crumb mixture. Stir until combined.
- Put your mixture into a 9.5″ pie plate. I find it’s easiest to start on the sides and evenly press the mixture all around. Then you can press the remaining mixture on the bottom of the pie dish, in an even layer.
- Bake for 10 minutes.
- Remove and let cool. Then your pie crust is ready for the filling of your choosing!
If you loved our toasted coconut graham cracker pie crust recipe and decide to make it yourself, we’d love to hear what you think! If you share a picture on social media, please tag us so we can see! Make sure to check out all of our other family friendly recipes.