Get the Recipe: Gluten Free Graham Cracker Crust
This gluten free graham cracker crust takes only 5 minutes to make! It is great for pies, cakes, and cheesecakes. This 3 ingredient crust is crispy, crunchy and delicious!
Ingredients
- 1 ¾ cups gluten free graham cracker crumbs
- 6 tbsp melted butter
- 3 tbsp granulated sugar
Instructions
- First, add graham crackers to a food processor. Process until they become crumbs. Then correctly measure out the 1 ¾ cups.
- Add graham cracker crumbs, melted butter and sugar to food processor. Pulse until combined. The texture should be crumbly. If you press some of the crumbles between two of your fingers, it should lightly stick together.
- Spread mixture into pie plate or springform pan. It can be used in up to 9 inch pans.
- Use fingers or the bottom of a glass to press mixture into one even layer in pan.
- For a baked crust, preheat oven to 350 degrees. Bake for 8 minutes.
- If making a no bake dessert, I recommend baking the crust to hold it together. Otherwise, feel free to use a raw crust. Chill crust for 2 hours before adding filling.
Notes
- See blog post above for different brands of gluten free graham crackers.
- After making the crumbly mixture, press the mixture between two fingers. It should be lightly sticking together.
- Use hands or bottom of glass to press mixture into one even layer. If making a pie, press up the sides of the pie glass.
- This crust does not have to be baked. I recommend doing so for texture purposes.
- For a baked dessert, bake crust then add filling as your recipe calls for it.
- If making a no bake dessert, bake and then refrigerate crust for 2 hours before adding filling.
- Otherwise, feel free to leave crust raw.
Calories: 2542kcal, Carbohydrates: 335g, Protein: 12g, Fat: 160g, Saturated Fat: 89g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 18g, Trans Fat: 3g, Cholesterol: 411mg, Sodium: 1980mg, Potassium: 21mg, Fiber: 11g, Sugar: 139g, Vitamin A: 2099IU, Calcium: 250mg, Iron: 8mg