If you're gluten free and/or dairy free, you know it can sometimes be hard to find good products to replace the things you love. The good news is, it is so easy to make a homemade gluten free graham cracker crust that is can be used for a cheesecake or pie, you'll never need another store bought crust again.
It is worth noting that this recipe can be used for any cookie or cracker that doesn't contain a filling. So vanilla wafers, pretzels, saltine crackers, gingersnaps - go wild! This recipe goes great with my no bake peanut butter pie.
Ingredients
- Gluten Free Graham Crackers - I have made this recipe with both Schar brand graham crackers and Kinnikinnick graham crackers. I haven't tried any other brands of gluten free graham crackers, but I'm sure your favorite brand will work just fine.
- Vegan Butter - I used Country Crock Plant Butter for this recipe. If you're not dairy free, use regular butter in the same measure.
- Sugar - The sugar is crucial because it is what holds the crumbs together.
- Salt
See recipe card for quantities.
Substitutions & Variations
- Substitute any brand of gluten free graham crackers in the same measure. You will need approximately 8 ounces of graham crackers to produce 2 cups of crumbs.
- Substitute another type of cookie or cracker that doesn't have icing or filling - gingersnaps, shortbread cookies, vanilla wafers, ritz style crackers, saltines, pretzels.
- If you're not dairy free, feel free to use dairy butter in this recipe in the same measure.
- Substitute melted coconut oil for the melted butter.
Instructions
This crust is very easy to make. The only equipment you'll need is a food processor and a pie plate. See my note below if you don't have a food processor.
STEP 1: Place your gluten free graham crackers in a food processor and pulse until they resemble coarse crumbs.
STEP 2: Combine the graham cracker crumbs with all of the remaining ingredients in a large bowl.
STEP 3: Mix the ingredients together until they are thoroughly combined and resemble wet sand.
STEP 4: Spread the graham cracker crumb mixture into your pie pan and press into an even layer using the bottom of a measuring cup.
Tip
If you don't have a food processor, place the crackers inside a large ziploc bag. Seal the bag and then smash the crackers using a rolling pin or heavy pan.
Storage
Make this recipe ahead of time and freeze. Wrap the cooled crust in several layers of plastic wrap and store in a freezer bag for up to 3 months. Thaw overnight in the refrigerator before filling.
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Gluten Free Graham Cracker Crust
Ingredients
- 2 Cups Gluten Free Graham Cracker Crumbs about 8 ounce of crackers
- 6 Tablespoons Vegan Butter melted
- ¼ Cup Sugar
- ¼ teaspoon Salt
Instructions
- Preheat the oven to 350 degrees.
- Add gluten free graham crackers to a food process and pulse until they resemble coarse sand.2 Cups Gluten Free Graham Cracker Crumbs
- Pour the cracker crumbs into a large bowl.
- Add the melted butter, sugar and salt to the cracker crumbs and stir until they are well combined.6 Tablespoons Vegan Butter, ¼ Cup Sugar, ¼ teaspoon Salt
- Pour the crumb mixture into your pie plate. Spread it around and use a flat bottomed surface (measuring cup or glass) to press the crumbs into an even layer.
- Bake in preheated oven for 9-10 minutes. Cool before filling.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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