Gluten-Free Graham Cracker Crust

Simple and reliable, this gluten-free graham cracker crust requires just a few ingredients. It's perfect for both baked and no-bake desserts. Whether you're using a standard pie dish, tart mold, springform, or a regular baking pan, this gluten-free crust delivers consistent results every time. It’s ready in under 20 minutes, making it a must-try for all of your pie, cheesecake, and tart recipes!
A pie tin with gluten-free graham cracker crust in it.
Baked gluten-free graham cracker crust in a springform pan.

This gluten-free graham cracker crust recipe has the perfect blend of crispy texture with a hint of brown sugar sweetness. Not too overpowering, this crust complements both creamy and fruit-based fillings, lending its subtle, toasty notes to balance out the flavors. It’s remarkably easy to whip up, so even if you’re pressed for time, this recipe won’t let you down.

The best part about this crust is its versatility. It’s great for making gluten-free cheesecake, gluten-free pumpkin pie, or gluten-free key lime pie! I’ve even used it as a replacement for shortbread crust in my gluten-free lemon bars recipe. You can use it any place you use an Oreo pie crust, like in my Oreo pudding pie recipe

Whether you’re hosting a weekend dinner party or simply looking for a dessert for a mid-week treat, this graham cracker crust is a great choice. It’s robust enough for baked fillings and gentle enough for no-bake options. And remember, the hint of cinnamon is optional, but it adds a warmth that can elevate many classic pie fillings. 

If you’re looking for a go-to gluten-free graham cracker crust recipe to add to your repertoire, this is it! 

You’ll love this recipe because:

  • It’s straightforward and quick. Even if you’re new to baking or have little time on your hands, this recipe is simple and provides consistent results.
  • It requires minimal ingredients. All you really need are 4 ingredients to make this simple graham cracker crust. Much easier than rolling out a pie crust!
  • It’s versatile. Gluten free graham cracker pie crust is great paired with cheesecakes, no-bake pudding fillings, and baked fruit fillings like apple pie or cherry pie! So many flavors pair well with toasty graham crackers! 
  • It’s gluten-free! Using gluten-free graham crackers makes this pie crust gluten-free, perfect for turning your favorite pie recipes into a delicious gluten-free pie.


An overhead photo showing the ingredients to make gluten-free graham cracker pie crust.

Ingredient Notes

  • Gluten-free graham crackers – Ensure that the package specifically states “gluten-free”. Brands and flavors might vary, so taste test a few to find your favorite. If you can’t find them, gluten-free digestive biscuits can be an alternative. My favorite brand that I find consistently at local grocery stores and even at Walmart is Kinnikinnick S’moreables Graham Style Crackers. You can also use my homemade gluten-free graham crackers recipe, too!
  • Brown sugar – This sugar adds a warm, molasses flavor. Light or dark brown sugar can be used, with dark having a richer molasses tone. You can also use granulated sugar or coconut sugar, but these will slightly alter the flavor profile.
  • Salt – Just a little salt will help bring out the sweetness of the graham cracker pie crust and provide flavor. I just use table salt in this recipe. 
  • Ground cinnamon – This is an optional ingredient, but it adds a touch of warmth to the crust. Depending on what the filling is, you may want to omit the cinnamon.
  • Unsalted butter – I prefer to use unsalted butter instead of salted butter because the salt content can vary in salted butters and using unsalted butter allows you to control the salt content in your recipe. If you only have salted butter on hand, simply omit or reduce the added salt. 

For best results, melt the butter slowly over low heat on the stove top. I don’t like to melt my butter in the microwave because I find that it overheats easily, causing it to splatter and explode. It’s always a mess to clean up and then I need to melt more butter to make the recipe!

Step-by-Step instructions

It’s very simple to make your own gluten-free graham cracker crust from scratch, perfect for your next pie or cheesecake! The below steps with matching photos are not meant to be the complete recipe, but are there to help you see the recipe made at various stages so you can make this easy graham cracker crust perfectly every time!

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

Gluten-free graham crackers in a food processor before processing.
Add the gluten-free graham crackers to a food processor. Process until finely ground.
A bowl of gluten-free graham cracker crumbs, brown sugar, cinnamon, salt, and melted butter.
Add the graham cracker crumbs to a bowl and top with melted butter, brown sugar, salt, and cinnamon.
A glass mixing bowl with gluten-free graham cracker crumbs.
Mix until combined and all of the graham cracker crumbs are moistened.
Gluten-free graham cracker crust crumbs in a pile in a pie ti.
Pour the graham cracker crust crumbs into a greased pie tin, baking pan, or springform pan.
A gluten-free graham cracker crust in a pie tin.
Use your hands or the bottom of a measuring cup to press the crust into the bottom and sides of the pan, creating an even layer.
A gluten-free key lime pie in a graham cracker crust.
Either bake until golden or fill with your favorite filling.

Recipe FAQs

What size pans can I use with this graham cracker crust recipe?

This recipe is ideally suited for a standard 9-inch pie dish, 8-inch square baking dish, 9-inch tart pan or 9-inch springform pan. However, for a cheesecake in a springform pan, you’ll want to double the recipe to have the crust go up the sides of the pan completely. If you have leftover crust mixture, it can be used to make mini crusts in muffin tins for individual dessert servings or you can freeze the mixture for later. 

Can I use another type of sugar besides brown sugar?

Yes, granulated sugar or coconut sugar can also be used, but they may slightly alter the flavor profile of the crust.

Can I freeze the graham cracker crust for later use?

Absolutely! Just make sure to wrap it well in plastic wrap and store in an airtight container or freezer bag. It can be frozen for up to three months. 

What if I don’t have a food processor?

If you don’t have a food processor, you can place the graham crackers in a zip-top bag and crush them using a rolling pin until they reach a fine crumb consistency.

How can I make a vegan version of this crust?

To make it vegan, you can substitute the unsalted butter with a vegan butter alternative. I like Earth Balance buttery spread (in the tub, not the sticks).

expert tips

  • Ensure that your graham crackers are processed into very fine crumbs. Larger pieces might result in an uneven crust that doesn’t hold together well.
  • When pressing the mixture into the pie dish, apply consistent and even pressure to ensure the crust is of uniform thickness. This will help the pie crust bake evenly and stay together.
  • A flat-bottomed measuring cup or a glass can be particularly useful in pressing the mixture evenly into the pie dish.
  • While cinnamon is the suggested optional flavoring, consider adding a pinch of nutmeg or cardamom for a unique twist.
  • If you’ve opted for a no-bake version, always refrigerate to ensure it remains firm. Oftentimes, even if the recipe is a no-bake filling, I like to blind bake the graham cracker crust because the crust will hold together better when slicing.

Storage instructions

  • Storage: Once the crust is baked and cooled, if you’re not using it immediately, wrap it tightly in plastic wrap or aluminum foil. You can then store the crust in a cool, dry place for up to 2 days before using. If the graham cracker crust is filled, you will want to refrigerate it to keep the pie fresh. 
  • Freezer Option: For longer storage, the crust can be frozen. If it’s pre-baked and cooled, wrap the crust or the whole pie (if filled) tightly in plastic wrap, then in aluminum foil. Label with the date and type of pie for easy identification. The crust or pie can be stored in the freezer for up to 2-3 months.
  • Reheat/Thaw: To thaw a frozen baked graham cracker crust, leave it at room temperature for 1-2 hours before using.

A piece of key lime pie with graham cracker crust being lifted out of a pie tin with a spatula.

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.

A pie tin with gluten-free graham cracker crust in it.

Gluten-Free Graham Cracker Crust

Simple and reliable, this gluten-free graham cracker crust requires just a few ingredients. It's perfect for both baked and no-bake desserts. Whether you're using a standard pie dish, tart mold, springform, or a regular baking pan, this gluten-free crust delivers consistent results every time. It’s ready in under 20 minutes, making it a must-try for all of your pie, cheesecake, and tart recipes!
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Course: Dessert
Cuisine: American
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 1 9-inch pie crust
Calories: 252kcal
Author: Megan


  • 8 oz gluten-free graham crackers (which will yield approximately 1 3/4 cups of crumbs)
  • 1/3 cup brown sugar (66g)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 6 tablespoons unsalted butter (melted (85g))


  • Add the gluten-free graham crackers to a food processor. Process until finely ground.
  • Place the gluten-free graham cracker crumbs in a large mixing bowl.
  • Add the brown sugar, salt and any optional flavorings, like cinnamon. Stir to combine.
  • Pour in the melted butter. Stir until combined and the graham crackers are completely moistened and the crust mixture resembles wet sand.
  • Pour the graham cracker mixture into your pie dish or baking dish. Use a 9-inch pie dish, 9-inch tart pan, 8-inch square baking dish, or 9-inch springform pan (see notes).
  • Press to the bottom and sides of the pie pan until even. You can use your hands or the bottom of a measuring cup to get an even layer.
  • For a baked graham cracker crust, bake the crust at 350°F (177°C) for 8-10 minutes, until the crust is fragrant and lightly browned. Let cool briefly for 5-10 minutes, before filling as instructed in your specific recipe.
  • For a no-bake gluten-free graham cracker crust, place the pie crust in the refrigerator and chill until ready to serve. A no-bake pie crust is more delicate than a baked one, so you’ll want to keep it chilled until just before serving so it doesn’t fall apart.


  • The nutrition calculation is based on 8 servings and is an approximation.
  • This crust perfectly fits a regular 9-inch pie plate, an 8-inch square pan, a 9-inch tart mold, or a 9-inch springform pan. For cheesecakes that require the crust to fully line the springform’s sides, consider using twice the recipe amount. Any extra crust mix can either be turned into petite crusts using muffin cups for single-serving desserts or stored in the freezer for future use.
  • If you have celiac disease or are on a gluten-free diet for any reason, always be sure to double check your ingredients to ensure they are gluten-free.
  • I’ve tested this recipe with both my homemade gluten-free graham crackers and Kinnikinnick Gluten-Free S’moreables Graham Style Crackers which comes in an 8 oz box. I use the entire box, which gets me about 1 3/4 cups of crumbs. Kinnikinnick also sells Graham Style Cracker Crumbs, but I tend to have the graham crackers on hand because they are more versatile. 
  • I love the flavor of brown sugar in this recipe because it makes the pie crust take on a more caramelized flavor, but you can also use granulated sugar or even coconut sugar if you prefer.


Calories: 252kcal | Carbohydrates: 30g | Protein: 1g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 244mg | Potassium: 15mg | Fiber: 1g | Sugar: 16g | Vitamin A: 263IU | Vitamin C: 0.01mg | Calcium: 27mg | Iron: 1mg
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about megan

I’m Megan

A gluten-free food blogger from Chicago and lover of all things food, showing you gluten-free can be easy and delicious, too. Let’s make gluten-free stress free together! Read more…

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