Gluten-Free Graham Cracker Crust
This homemade gluten-free graham cracker pie crust recipe is buttery and sweet. Perfect for pies and cheesecakes. You can use this recipe for pies, cheesecakes, and no-bake desserts.
Ingredients
- 1 ½ cups (228 g) gluten-free graham cracker crumbs
- 3 Tablespoon (33 g) light brown sugar
- ¼ teaspoon kosher salt
- 6 Tablespoon (84 g) unsalted butter
Instructions
- Preheat oven to 350 F degrees.
- In a mixing bowl, whisk together the graham cracker crumbs, brown sugar, and salt. Add the melted butter and stir until the crumbs are evenly moistened. The mixture will still be quite crumbly.
- Press the crumbs evenly over the bottom and up the sides of the pie pan. Use the bottom of a small glass to firmly press the crust down and guide it up the sides.
- Bake the crust for about 10 minutes, or until just set. Let it cool completely.
Video
Equipment
- food processor
- pie plate
Notes
- Place whole crackers in a food processor and pulse until broken up. Or place them in a zip-loc bag and crush them with a rolling pin.
- Keep the prepared crust, cover with plastic wrap, in the refrigerator for up to 2 days before using it in your recipe.
- Use an 8-inch or 9-inch pie dish for side coverage. For bottom coverage only use a cake pan or springform pan up to 10 inches for this recipe. Make 1.5x to 2x for use in deep dish pie pans and larger dishes like a 9x13 inch.
- Use homemade graham crackers or store-bought. You can also use chocolate flavor graham crackers depending on your dessert recipe. You can substitute gluten-free Oreos, Lance butter crackers, or GF vanilla wafers in this recipe.
- Dairy-Free: Simple substitute vegan butter or dairy free margarine.