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–+ servings
A pie tin with gluten-free graham cracker crust in it.
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Gluten-Free Graham Cracker Crust

Gluten-free graham cracker crust made with just four ingredients. Crush gluten-free graham crackers into fine crumbs, mix with melted butter, brown sugar, and salt, then press into a 9-inch pie dish and bake at 350°F until golden. Ready in 20 minutes. Works for baked and no-bake fillings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 9-inch pie crust
Metric - US Customary

Ingredients

  • 8 oz (227 g) gluten-free graham crackers - which will yield approximately 1¾ cups of crumbs
  • ⅓ cup (66 g) brown sugar
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon - optional
  • 6 tablespoons (85 g) unsalted butter - melted and slightly cooled

**Use the toggle button above to turn the instruction photos on and off!

Instructions

  • Preheat oven to 350°F.
  • Add 8 oz (227 g) gluten-free graham crackers to a food processor. Process until finely ground. You should have about 1¾ cups of crumbs.
    Rectangular gluten-free graham crackers are placed inside a food processor, ready to be crushed for a gluten-free graham cracker crust. The light brown crackers have small holes, and the processor blade is visible in the center.
  • Place the graham cracker crumbs in a large mixing bowl. Add ⅓ cup (66 g) brown sugar,½ teaspoon salt, and ½ teaspoon ground cinnamon (if using). Stir to combine.
    A glass mixing bowl filled with a crumbly gluten-free graham cracker crust mixture sits on a light surface beside a striped kitchen towel.
  • Pour in 6 tablespoons (85 g) unsalted butter that has been melted and cooled. Stir until all the crumbs are evenly coated and the mixture resembles wet sand.
    A glass bowl filled with gluten-free graham cracker crumbs, brown sugar, melted butter, cinnamon, and salt—ingredients for a gluten-free graham cracker crust—are partially mixed together, viewed from above on a light surface.
  • Pour the mixture into a greased 9-inch pie dish, tart pan, or springform pan. Press firmly and evenly into the bottom and up the sides using the flat bottom of a measuring cup.
    A pie dish with a pressed gluten-free graham cracker crust sits on a light surface, surrounded by whole and halved limes, and a small bowl of lime zest.
  • Bake at 350°F for 8 to 10 minutes, until fragrant and lightly golden. Let cool for 5 to 10 minutes before filling as instructed in your specific recipe.
    A whole key lime pie in a round pan with a gluten-free graham cracker crust, topped with lime zest. Whole and halved key limes, a beige cloth, and a bowl of whipped cream rest nearby on a light gray surface.
  • For a no-bake crust, skip the oven and refrigerate until firm before filling. 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.

Notes

  • Nutrition: The nutrition calculation is based on 8 servings and is an approximation.
  • Pan sizes: One batch fits a 9-inch pie dish, 9-inch tart pan, or 8-inch square baking dish. For a 9-inch springform pan where you want the crust to go up the sides, double the recipe. Extra mixture can be pressed into muffin tins for individual dessert cups or frozen for later.
  • Graham crackers: I've tested this with both my homemade gluten-free graham crackers and Kinnikinnick S'moreables Graham Style Crackers. Kinnikinnick comes in an 8-ounce box, which is the full amount needed. If you don't have a food processor, place the crackers in a zip-top bag and crush with a rolling pin.
  • Vegan: Substitute a vegan butter alternative for the unsalted butter. I like Earth Balance.

Nutrition

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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