I am not bragging, ‘ tis simply the truth. This is the best gluten-free graham cracker pie crust ever! I would love to say it is because of my brilliant baking skills, but it is actually the result of several happy accidents. Much of the credit must go to my sister because if I had not been distracted while talking to her on the phone, this recipe would never have been created.
I ruined a traditional gluten-free graham cracker pie crust while talking to my sister. I didn’t have any other gluten-free graham crackers on hand, so I improvised and used Enjoy Life Vanilla Honey Graham Cookies to create a new graham cracker mixture. Then I quickly washed the still hot pie plate, in hot water so it wouldn’t crack, dried it and while it was still warm pressed the new graham cracker mixture into it. And it was the easiest time I have ever had forming a pie crust to a pie plate! It also tasted so amazing, nobody could tell it was gluten-free. This is now my go to recipe for gluten-free graham cracker pie crust because it turns out perfectly ever single time.
Gluten-Free Graham Cracker Pie Crust Recipe
Ingredients:
- 1½ cups graham cracker crumbs (I used 6.3 oz box Honey Graham Cookies)
- ¼ cup sugar
- 2 tablespoons butter ( I use dairy-free margarine)
Directions:
1. Preheat oven to 350 degrees. Place your pie plate in the oven while you are preheating it!
Hugely important! Place your pie plate in the oven while you are preheating it. This will allow you to easily mold the graham cracker mixture to the hot pie plate and create a lovely, but firm crust while using less butter. This recipe only calls for 2 tablespoons of butter or dairy-free margarine.
2. Crush your graham crackers.
There is nothing like a food processor to create a a nice even crumb from crackers or cookies in seconds.
3. Place graham crackers and sugar in a bowl.
4. Cut butter into graham mixture.
If you don’t have a pastry cutter you can use forks or knives to cut the butter into the graham cracker crumbs.
5. Pour graham cracker mixture into the hot pie plate.
6. Use a pot holder to hold the pie plate and a spatula to mold the crumbs to the pie plate.
7. Bake at 350 degrees for 5 minutes.
8. Use as called for in your pie recipe.
- 1½ cups graham cracker crumbs (I used 6.3 oz box Honey Graham Cookies)
- ¼ cup sugar
- 2 tablespoons butter ( I use dairy-free margarine)
- Preheat oven to 350 degrees. Place your pie plate in the oven while you are preheating it!
- Crush your graham crackers.
- Place graham crackers and sugar in a bowl.
- Cut butter into graham mixture.
- Pour graham cracker mixture into the hot pie plate.
- use a pot holder to hold the pie plate and a spatula to mold the crumbs to the pie plate.
- Bake at 350 degrees for 5 minutes.
- Use as called for in your pie recipe.
More Gluten-Free Pie Recipes:
- Key Lime Pie
- Chocolate Pecan Pie
- Strawberry Cream Pie
- Marshmallow Mixed Berry Pie
- Sweet Potato Pie with Gluten-Free Ginger Cookie Crust
- Mixed Berry Pie with Granola Bar Crust – be sure to use gluten-free granola bars
Jeriann says
Please tell me that I read this recipe for a crust is gluten-free. I didn’t know honey graham crackers were gluten-free. Please tell me they are. If not where do I get this graham cracker? I am so excited to know this. Thank you. Jeriann Hughes
Alea Milham says
Honey Graham crackers are not gluten-free. I use either gluten-free graham crackers or Enjoy Life Vanilla Honey Graham Cookies to make this crust. You can find them in the gluten-free section of your local grocery stores.
Janet says
Hi – could you use honey or maple syrup instead of sugar?
Karen Miller says
Used your recipe for a family gathering and you’re right! This crust is delicious! Never would have known the difference. Thank you!
Alea Milham says
I am so glad to hear you liked the recipe!
Susan says
Have you tried this recipe with any of the other Enjoy Life crunchy cookies (e.g. double chocoloate, sugar)?
Alea Milham says
I have tried it with Pamela’s Chocolate cookies and with Trader Joe’s Ginger cookies and it has worked well with both of them.
Jean says
I will defer to Alea for expertise, but if you were to put the pie dish and crust in the fridge as an alternative to baking it (IF that does indeed work), I would think you’d want to be certain to bring the dish to room temperature before adding pie filling and baking! Otherwise, you may have a cracked or exploding pie dish, a mess in your oven, and possible cuts on your hands from broken glass or pottery to clean up! Sounds too dangerous otherwise. 🙂
Alea Milham says
That is a very good point.
cassie says
I am pretty sure you could put the crust into the fridge until firm as an alternate to baking it!
Alea Milham says
I have not tried this, so I cannot confirm if this will work.
catherine says
Like this recipe but am confused as to why it must be pre-baked. Is it really necessary?
Alea Milham says
Yes, it must be prebaked. The baking process solidifies the crust.
Laurie says
I understand the prebaking of this but what if you are using to make a cheesecake that requires baking? Any I have made seem to get overdone with my cheesecakes.
Alea Milham says
I always prebaked this crust when I make my key lime pie: http://copingwithfrugality.com/2013/03/key-lime-pie-recipe.html/
If you are having trouble with your crust overcooking you may want to try just putting it on the bottom of a spring-form pan as documented in this tutorial: http://www.simplyrecipes.com/recipes/perfect_cheesecake/