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You are here: Home / Gluten-Free Flavor-Full / The Best Gluten-Free Graham Cracker Pie Crust Ever!

The Best Gluten-Free Graham Cracker Pie Crust Ever!

February 21, 2013 by Alea Milham 15 Comments

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Recipe for creating a perfect gluten-free graham cracker pie crust. So tasty! This quick & easy gluten-free pie crust recipe is made with 3 ingredients.

Use this quick and easy gluten-free graham cracker crust recipe to make your favorite pie.
Key Lime Pie with Gluten-Free Graham Cracker Pie Crust

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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 Gluten-Free 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 into a pie plate! It also tasted so amazing, that 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 every single time.

Gluten-Free Graham Cracker Pie Crust Recipe

Ingredients:

  • 1½ cups gluten-free graham cracker crumbs (I used 6.3 oz box GF Honey Graham Cookies)
  • ¼ cup sugar
  • 2 tablespoons butter or dairy-free margarine

Directions:

1. Preheat oven to 350 degrees. Place your pie plate in the oven while you are preheating it!

Gluten-Free-Graham-Cracker-Pie-Crust-Secret-Tip

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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.

Gluten-free-Graham-Cracker-Pie-Crust-Tutorial

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There is nothing like a food processor to create a nice even crumb from crackers or cookies in seconds.

3. Place the crushed graham crackers and sugar in a bowl.

4. Cut the butter into the graham mixture.

How-to-Make-a-perfect-Gluten-free-Graham-cracker-crust

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If you don’t have a pastry cutter you can use forks or knives to cut the butter into the graham cracker crumbs.

5. Carefully remove the hot pie plate from the oven. Pour the 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.

Best-Gluten-Free-Graham-Cracker-Pie-Crust-Ever

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7. Bake at 350 degrees for 5 minutes.

8. Use the gluten-free graham cracker pie crust as called for in your pie recipe.

Printable Gluten-Free Graham Cracker Pie Crust Recipe

gluten-free graham cracker pie crust recipe
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Gluten-Free Graham Cracker Pie Crust Recipe

A quick and easy gluten-free graham cracker pie crust recipe.
Course Dessert
Cuisine American
Keyword gluten-free graham cracker pie crust
Prep Time 10 minutes minutes
Cook Time 5 minutes minutes
Total Time 15 minutes minutes
Servings 8
Calories 271kcal
Author Alea Milham

Ingredients

  • 1½ cups gluten-free graham cracker crumbs or 6.3 oz box GF Honey Graham Cookies
  • ¼ cup sugar
  • 2 tablespoons butter or dairy-free margarine

Instructions

  • Preheat oven to 350 degrees. Place your pie plate IN THE OVEN while you are preheating it!
  • Crush your gluten-free graham crackers or graham cookies.
  • Place the crushed graham crackers and sugar in a bowl.
  • Cut butter into the 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.
  • Carefully remove the hot pie plate from the oven. Pour the 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.

Nutrition

Calories: 271kcal | Carbohydrates: 38g | Protein: 1g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 170mg | Potassium: 1mg | Fiber: 1g | Sugar: 17g | Vitamin A: 87IU | Calcium: 26mg | Iron: 1mg

More Gluten-Free Pie Recipes:

  • 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
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About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. Jeriann says

    October 29, 2018 at 7:35 pm

    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

    Reply
    • Alea Milham says

      October 29, 2018 at 8:32 pm

      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.

      Reply
  2. Janet says

    November 20, 2016 at 2:16 pm

    Hi – could you use honey or maple syrup instead of sugar?

    Reply
  3. Karen Miller says

    October 8, 2016 at 5:35 pm

    Used your recipe for a family gathering and you’re right! This crust is delicious! Never would have known the difference. Thank you!

    Reply
    • Alea Milham says

      October 8, 2016 at 10:09 pm

      I am so glad to hear you liked the recipe!

      Reply
  4. Susan says

    May 1, 2014 at 9:46 am

    Have you tried this recipe with any of the other Enjoy Life crunchy cookies (e.g. double chocoloate, sugar)?

    Reply
    • Alea Milham says

      May 1, 2014 at 9:55 am

      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.

      Reply
  5. Jean says

    November 26, 2013 at 2:42 pm

    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. 🙂

    Reply
    • Alea Milham says

      November 26, 2013 at 4:10 pm

      That is a very good point.

      Reply
  6. cassie says

    November 25, 2013 at 11:36 am

    I am pretty sure you could put the crust into the fridge until firm as an alternate to baking it!

    Reply
    • Alea Milham says

      November 26, 2013 at 4:04 pm

      I have not tried this, so I cannot confirm if this will work.

      Reply
  7. catherine says

    September 22, 2013 at 11:11 pm

    Like this recipe but am confused as to why it must be pre-baked. Is it really necessary?

    Reply
    • Alea Milham says

      September 22, 2013 at 11:26 pm

      Yes, it must be prebaked. The baking process solidifies the crust.

      Reply
      • Laurie says

        November 25, 2013 at 8:15 am

        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.

        Reply
        • Alea Milham says

          November 26, 2013 at 4:10 pm

          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/

          Reply

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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