This post may contain affiliate links. To learn more check my disclosure page.
Making a homemade gluten-free graham cracker crust is super easy! This simple recipe only uses 3 ingredients and is always perfectly buttery, sweet, and crispy. I love using this crust in any recipe that calls for a traditional graham cracker crust, whether it’s a cheesecake, key lime pie, or chocolate pie—no one can ever tell the difference! This recipe is entirely gluten-free, and I’ve also included a dairy-free/vegan option.
Gluten-Free Graham Cracker Crust Recipe
My husband loves a pie made with my gluten-free pie crust, but my kids can’t get enough of this graham cracker variation—and I’m not complaining! It’s really easy to make and only requires a handful of ingredients, all of which I always have in my kitchen. All I need to do is crush gluten-free graham crackers, mix them with melted butter and sugar, then press them into a pan. The key is to get the ratio of butter to cracker crumbs just right so it holds together well but doesn’t become too dense or soggy!
Ingredients
- Gluten-Free Graham Crackers: I like the Schär brand, but you can use any gluten-free graham cracker you want. Kinnikinnick and Pamela’s are also good options. My UK readers can use gluten-free digestives instead. However, if you’d prefer to make your own, you can use my homemade gluten-free graham cracker recipe! Make sure your chosen crackers are free from milk and eggs if making this recipe dairy-free or vegan.
- Unsalted Butter: Adds a buttery flavor to the crust and helps it hold together. I like Smart Balance butter for a dairy-free and vegan option.
- Granulated Sugar: Sweetens the crust and helps it crisp up when baked. You can also use brown sugar instead of granulated sugar for a deeper, molasses-like flavor.
Tips and Suggestions
- I use a food processor to quickly and evenly crush the graham crackers, but you can also place them in a plastic bag and crush them with a rolling pin. I’d probably double-bag it to prevent any crumbs from escaping.
- Use the back of a measuring cup to press down on the crust to help compact the crust. This will help it hold together better.
- You might notice I don’t list the graham cracker measurement in sheets or pieces. This is because different brands make crackers in different sizes and shapes. Instead, I recommend measuring out 1 ½ cups of crushed graham cracker crumbs for the crust. That’s around 1 whole box of the Schär brand crackers.
What Size Pan Should I Use?
This recipe is written for a 9-inch circular pie pan. You can use any dish you like, but you may need to adjust the amount of crust ingredients depending on the size. Just keep in mind that the bake time may also vary if you use a larger or smaller pie dish.
Gluten-Free Graham Cracker Crust Variations
Even though this is a recipe for gluten-free graham cracker pie crust, you don’t have to use only graham crackers to make it. Any crisp, slightly sweet cracker or cookie will work. Gluten-free gingersnaps, gluten-free shortbread cookies, gluten-free Ritz crackers, or gluten-free Oreo-style cookies are some fun options. My gluten-free pumpkin pie recipe even uses gluten-free Chex cereal for the crust!
How to Use This Crust
This recipe can be used for any no-bake or baked pie that calls for a graham cracker crust. Some of my favorite desserts to make with this crust include:
- Gluten-free key lime pie
- Gluten-free s’mores cupcakes
- Gluten-free cheesecake (or my mini gluten-free cheesecakes!)
- Gluten-free chocolate lasagna
- Gluten-free pumpkin pie bars
My family also loves it when I fill this crust with a creamy pudding or sweetened whipped cream and top it with fresh fruit.
Storage Instructions
Keep your prepared GF graham cracker crust in the pie pan and store it in the refrigerator for up to 3 days. If you want to freeze your crust, bake it as instructed and let it cool. Wrap it in foil and then place it in a plastic freezer bag. Make sure your pie pan is freezer-friendly! So long as you have a freezer-friendly pie pan, this crust can be frozen for up to 3 months. Simply thaw it in the refrigerator before using it in your chosen recipe.
More Gluten-Free Dessert Pie Recipes to Try!
- Almond Flour Pie Crust
- Southern Gluten-Free Pecan Pie
- Gluten-Free Apple Pie
- Gluten-Free Dutch Apple Pie
Gluten-Free Graham Cracker Crust Recipe
Ingredients
- 1 ½ cups gluten-free graham cracker crumbs, 1 box of gluten-free graham crackers. I like Schär. UK readers you can use gluten-free digestive biscuits.
- 5 tablespoons unsalted butter, melted, for dairy-free, use Smart Balance.
- ¼ cup granulated sugar
Instructions
- Crush the gluten-free graham crackers in a food processor or place them in a plastic storage bag and then crush them with a rolling pin.
- Mix the crushed cracker crumbs, melted butter, and granulated sugar together in a medium-sized bowl until combined. The mixture will be coarse and thick, like wet sand.
- Press the cracker mixture into the bottom of a 9-inch pie pan and slightly up the sides. Press down in the pan to make sure it is tight and compact. I use the bottom of a flat measuring cup to help press the mixture down.
- For a baked dessert: Bake this crust per your recipe’s directions. For a no-bake dessert: Bake for 8-10 minutes at 350°F and chill the crust for 2 hours before using it in your recipe.
Notes
- For the dairy-free option, use Schär or Kinnikinnick gluten-free graham crackers and Smart Balance butter.
- To Store: Keep unbaked in your refrigerator for up to 3 days.
- To Freeze: Bake as per instructions above and let cool. Wrap it in foil, place it in a freezer bag, and freeze it for up to 3 months. Let thaw in the refrigerator before using.
- Mama says, “Always check your labels!”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make a Gluten-Free Graham Cracker Crust Step-by-Step
Crush 1 box of gluten-free graham crackers (to make 1 ½ cups of crumbs total) in a food processor or place them in a plastic storage bag and then crush them with a rolling pin.
Mix the crushed cracker crumbs, 5 tablespoons melted butter, and ¼ cup granulated sugar together in a medium-sized bowl until combined. The mixture will be coarse and thick, like wet sand.
Press the cracker mixture into the bottom of a 9-inch pie pan and slightly up the sides. Press down in the pan to make sure it is tight and compact. I use the bottom of a flat measuring cup to help press the mixture down.
- For a baked dessert: Bake this crust per your recipe’s directions.
- For a no-bake dessert: Bake for 8-10 minutes at 350°F and chill the crust for 2 hours before using it in your recipe.
I made this for Thanksgiving but used Kinnikinnick chocolate Kritters to have a chocolate crumb crust for the kids’ favorite frozen chocolate peanut butter pie. I’ve never before seen an instruction to let the crust cool for two hours before filling, but I followed the directions. I make this pie every Thanksgiving, and it never has had such a wonderful crust. It didn’t stick to the pie plate, and it wasn’t the least bit “tough.”
This is so easy and so delicious and a fantastic option for GF folks, especially for creamy pies. I love this website!