This simple Gluten-Free Graham Cracker Crust is light and crispy, and goes well with any pie, crisp, or cheesecake! The best part is it takes just 15 minutes to make and only requires 3 ingredients.
We love this crust for our healthy versions of holiday pies and cheesecakes. It compliments the sweet flavors perfectly and requires minimal effort. Trust us, this will be your new go to crust recipe!
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About Gluten-Free Graham Cracker Pie Crust
- Taste - The crust is buttery and lightly sweet.
- Texture - the combination of graham cracker, butter, and sugar is light and crunchy.
- Effort - All you need to do is break down the graham crackers, mix them with the other ingredients, add them to a pie dish, then bake.
- Time - It takes 5 minutes to make the crust then 10 minutes to bake it.
Ingredients
- Gluten-free graham cracker or graham cracker crumbs - Crushed gluten-free graham cracker sheets or graham cracker crumbs are the base of the crust.
- Granulated sugar - Sugar adds sweetness.
- Butter or dairy-free butter - Butter holds the graham crackers together and adds rich flavor. We use unsalted butter to have better control over the saltiness of the crust.
See recipe card for quantities.
Substitutions and Variations
- Cinnamon - Add a little cinnamon for a warm and woodsy flavor.
- Finely chopped nuts - Mix in finely chopped nuts for a hearty crunch.
- Brown sugar - Use brown sugar or a mix of brown and granulated sugar for a deeper caramel sweetness.
- Regular graham cracker crust (with gluten) - Check out our standard graham cracker crust if you aren't concerned about gluten.
Instructions
- Preheat the oven - Heat the oven to 350°F with the rack positioned in the middle.
- Make crust - Add graham crackers to a food processor and pulse until it forms a sandy texture. Transfer the graham cracker crumbs to a mixing bowl, then add sugar and melted butter. Stir the mixture with a fork or a silicone spatula to thoroughly coat the crumbs. Pour the mixture into the center of a pie dish and use your fingertips or the bottom and sides of a measuring cup to gently press the crumbs to make an even layer on the bottom and sides of the pie dish.
- Bake crust - Bake the crust for 8-10 minutes. Remove baked graham cracker crust from oven and use for a baked dessert or allow to cool for a no-bake dessert.
Pro tip - Pour the graham cracker mixture in the center of the pie dish then slowly spread it out to the edges to ensure the crust has an even thickness.
Recipes FAQs
Gluten-free graham crackers are usually available at grocery stores like Walmart, Target, Whole Foods, and Sprouts.
If your crust is too crumbly, try mixing in a bit more melted butter until the crumbs hold together better.
This can happen if you use too much butter or you press the graham cracker mixture too hard.
No, the butter in the crust prevents the crust from sticking to the dish. But you can grease the dish if you want to make the crust a little crispier.
Equipment
This gluten-free graham cracker recipe requires a few kitchen essentials, including measuring spoons, a food processor, a mixing bowl, a silicone spatula, and a pie dish.
Storage
You can make this pie crust ahead of time, you just need to use it within 3 days. Keep it refrigerated in plastic wrap or an air-tight container. You can also freeze the crust for up to 2 months.
Top Tips
- Gently press the graham cracker mixture into the pie pan. If you press too hard, it can make the crust hard and too compact instead of delicate and crispy.
- Thoroughly mix the crushed graham crackers and other ingredients to ensure an even distribution of flavors and textures.
- Double the recipe to use in a 9x13-inch dish.
- Use this crust to make mini muffin-tin cheesecakes. Make 1 crust batch for 24 mini cheesecakes or cut the recipe in half for 12 mini cheesecakes. Use the base of a small glass to press the crust into the cupcake liners.
Other Gut-Friendly Recipes
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Gluten-Free Graham Cracker Crust
Ingredients
- 12 gluten-free graham crackers or 1 ½ cups graham cracker crumbs
- 2 tablespoon granulated sugar or date sugar
- 6 tablespoon butter or dairy-free butter melted
Instructions
- Preheat the oven - Heat the oven to 350°F with the rack positioned in the middle.
- Make crust - Add graham crackers to a food processor and pulse until it forms a sandy texture. Transfer the graham cracker crumbs to a mixing bowl, then add sugar and melted butter. Stir the mixture with a fork or a silicone spatula to thoroughly coat the crumbs. Pour the mixture into the center of a pie dish and use your fingertips or the bottom and sides of a measuring cup to gently press the crumbs to make an even layer on the bottom and sides of the pie dish.12 gluten-free graham crackers or 1 ½ cups graham cracker crumbs, 2 tablespoon granulated sugar or date sugar, 6 tablespoon butter or dairy-free butter
- Bake crust - Bake the crust for 8-10 minutes. Remove the pie pan from oven and use for a baked dessert or allow to cool for a no-bake dessert.
Notes
- Make this pie crust up to 3 days ahead of time, just keep it refrigerated in plastic wrap or an air-tight container. You can also freeze the crust for up to 2 months.
- Gently press the graham cracker mixture into the pie pan. If you press too hard, it can make the crust hard and too compact instead of delicate and crispy.
- Thoroughly mix the crushed graham crackers and other ingredients to ensure an even distribution of flavors and textures.
- Double the recipe to use in a 9x13-inch dish.
- Use this crust to make mini muffin-tin cheesecakes. Make 1 crust batch for 24 mini cheesecakes or cut the recipe in half for 12 mini cheesecakes. Use the base of a small glass to press the crust into the cupcake liners.
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