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An easy recipe for a gluten-free graham cracker crust. This gluten-free pie crust also has a dairy-free option. Perfect for all of your gluten-free dessert recipes.
Gluten-Free Graham Cracker Crust
Making your homemade gluten-free graham cracker crust is one of the easiest gluten-free pie crusts to make! You only need three simple ingredients to make a graham cracker pie crust.
Are Graham Crackers Gluten-Free?
The most important ingredient to a graham cracker crust is graham crackers. Traditional graham crackers, like Nibiscos, are not gluten-free.
The good news is there are several brands of gluten-free graham crackers, like Schär, Kinnikinnick, and Pamela’s. If you want to make your own, I have a super easy Gluten-Free Graham Crackers recipe!
For my UK readers, you can use gluten-free digestive biscuits.
You can see just how easy it is to make a gluten-free graham cracker crust in the recipe video.
How To Make A Gluten-Free Graham Cracker Crust
- 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. (photo 1)
- Mix the gluten-free graham cracker crumbs, melted butter, and granulated sugar together in a medium-sized bowl until combined. (photo 2)
- The mixture will be coarse and thick like wet sand. (photo 3)
- Press the gluten-free graham cracker mixture into the bottom of a 9-inch pie pan and slightly up the sides. Press down into 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. (photo 3)
- 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. (photo 4)
Can I Freeze The Crust?
This gluten-free graham cracker crust can be easily made ahead of time and then frozen for later. Once the crust is completely cooled, wrap it in foil and then place it in a plastic freezer bag. Make sure your pie pan is freezer friendly.
You can freeze the crust and keep it in your freezer for up to 3 months. Thaw overnight in your refrigerator before using it in your recipe.
Tips For Making The Best Gluten-Free Graham Cracker Pie Crust
- I use a food processor (Ninja Blender/Food Processor) to make my gluten-free graham cracker crumbs. You can also use a rolling pin to crush the crackers in a plastic storage bag.
- Use the back of a measuring cup to press down on the crust to help compact the crust. This will help the crust not to crumble and be more firm.
- If you are a fan of brown sugar, you can use it in place of granulated sugar. It gives the crust a hint of a molasses flavor.
- If you are making a no-bake pie, it is best to chill this pie crust for at least 2 hours before filling it.
- If you’re making a baked pie, bake this crust per your recipe’s directions.
Can You Use Something Else In Place of the Graham Crackers to Make A Crust?
Yes, you can use gluten-free cookies or gluten-free cereal like Chex. My Gluten-Free Pumpkin Pie recipe has a gluten-free Chex cereal crust.
What Desserts Do You Make With A Gluten-Free Graham Cracker Crust?
A gluten-free graham cracker crust is used in a lot of dessert recipes. The most popular recipe is cheesecake. I have an easy recipe for Gluten-Free Mini Cheesecakes that uses a gluten-free graham cracker crust. Other popular desserts are gluten-free key lime pie, chocolate pie, no-bake desserts, and S’mores bars.
Gluten-Free And Dairy-Free Graham Cracker Crust
For the dairy-free option, I use either Schär (my family’s favorite) or Kinnikinnick gluten-free graham crackers and Smart Balance butter. Most of my family (including me) is also dairy-free, so I always try and have a dairy-free option for my recipes.
Some of my favorite dairy-free alternatives that I like to bake with are coconut oil or Smart Balance butter. I also like baking with unsweetened almond or coconut milk.
Easy Gluten-Free Graham Cracker Crust
Making a homemade gluten-free graham cracker crust is super easy! This simple gluten-free crust is perfect for your next gluten-free pie or dessert recipe. This crust can be used in any recipe that calls for a graham cracker crust.
More Gluten-Free Dessert Recipes To Try!
- For a traditional pie crust:
- Easy Gluten-Free Brownies {Dairy-Free Option}
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Gluten-Free Graham Cracker Crust {Dairy-Free}
Ingredients
- 1 and 1/2 cups gluten-free graham cracker crumbs, I box of gluten-free graham crackers. I like Schär. UK readers you can use gluten-free digestive biscuits.
- 5 tablespoons unsalted butter, melted, Dairy-Free use Smart Balance.
- 1/4 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 gluten-free graham 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 gluten-free graham 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.
Video
Notes
- Once the crust is completely cooled, wrap it in foil and then place it in a plastic freezer bag. Make sure your pie pan is freezer friendly. You can freeze the crust and keep it in your freezer for up to 3 months. Thaw overnight in your refrigerator before using it in your recipe.
- For the dairy-free option, Schär or Kinnikinnick gluten-free graham crackers and Smart Balance butter.
- Mama says, "always check your labels!"
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!