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Hands forming a homemade gluten-free graham cracker crust in a pie dish.
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Gluten-Free Graham Cracker Crust

This simple Gluten-Free Graham Cracker Crust is buttery, light, and goes well with any pie or cheesecake! The best part is it takes just 15 minutes to make and only requires 3 ingredients.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Dessert
Cuisine: American
Keyword: gluten free graham cracker crust, gluten free graham cracker pie crust, graham cracker crust, graham cracker crust recipe
Calories: 1655kcal

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

Storage
  • 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.
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.

Nutrition

Calories: 1655kcal | Carbohydrates: 163g | Protein: 6g | Fat: 111g | Saturated Fat: 65g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 3g | Cholesterol: 287mg | Sodium: 1180mg | Potassium: 21mg | Fiber: 5g | Sugar: 72g | Vitamin A: 2099IU | Calcium: 127mg | Iron: 4mg
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