Get ready to take your dessert game to the next level with this delicious gluten-free graham cracker crust recipe! This crust is easy to make in just a few minutes and adds the perfect sweet and crunchy touch to any pie or dessert.
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My gluten-free key lime pie recipe uses this recipe. I noticed so many people using just the crust for other recipes. And no wonder! storebought GF graham cracker crust tends to be very dry and stale. The good news is you can make this in just a few minutes.
📖Why This Recipe Works
This recipe uses simple ingredients and is perfect for both no-bake and baked desserts alike. This is the easiest of all my gluten-free pie crust recipes!
Use this recipe for:
- In place of traditional pie crust, think beyond key lime. It is great with pumpkin pie.
- As a base for bars, like our strawberry lemon bars.
- Use as a cheesecake crust
What is the best brand of gluten-free graham crackers?
You can use whatever brand of traditional graham crackers (GF, of course)you like in this recipe but I recommend one of three brands. All have been tested with this recipe; Kinnicknick S'moreables, Pamela's Honey Grahams, and Schar Honeygrams.
Graham Cracker Substitutes- In this recipe you can use homemade graham crackers or store-bought. You can also use chocolate flavor graham crackers depending on your dessert recipe. You can substitute gluten-free Oreos, other types of gluten-free cookies, or wafers in this recipe.
Brown Sugar- I prefer light brown sugar but you can use dark brown sugar or coconut sugar in this recipe.
Butter- I prefer to use unsalted butter so I can control the salt. If your butter is salted skip the salt in the recipe. You can use dairy-free margarine or vegan butter in this recipe.
See the recipe card for exact quantities.
⏲️How to Make Gluten-Free Graham Cracker Crust
You don't need to bring your butter to room temperature before starting. But you do need to melt it. I prefer to do this in the microwave. Place the butter in a microwave-safe bowl and melt on high for 30 to 45 seconds. Stir to fully melt the butter. Allow it to cool slightly before making the crust.
STEP 1- Crush the Graham Crackers
I prefer using a food processor to crush graham cracker sheets. Place them in the bowl, usually, 8 ounces will yield the correct 1.5 cups of crumbs needed for this recipe. Pulse for 30 to 60 seconds. You want fine crumbs like sand at the beach.
STEP 2- Mix
Mix together the brown sugar, graham cracker crumbs, and salt. Pour over the melted butter. It will not come together like pie dough. Instead, it will be coarse and crumbly.
STEP 3- Press
Transfer the crumb mixture to your baking dish. Use a small glass, or do what I do and use the back of a measuring cup, to press the dough into place. Start by pressing in the bottom before working up the sides of the pie plate.
STEP 4- Bake
Place the crust into a preheated 350 F-degree oven. Bake the crust for 8 to 10 minutes until set. Do not bake longer than 12 minutes.
The baked crust may look a bit oily when you take it out but it will reabsorb as it cools.
Let cool for at least 15 minutes before filling, and potentially baking again, according to your recipe. Allowing the crust to cool will prevent the crust from getting a soggy bottom.
Even if your recipe says not to par-bake the crust you should. Bake the crust for at least 8 minutes to ensure it doesn't crumble when served.
What size pan can I use?
To make this crust, you will need to use either an 8-inch or 9-inch pie dish or tart pan for full side coverage. If you only need bottom coverage, you can use a cake pan or springform pan up to 10 inches in size.
If you plan to use this recipe for a deep dish pie pan or a larger dish like a 9x13 inch, you will need to increase the recipe by 1.5x to 2x to ensure proper coverage.
You can also use a muffin tin, it should make 12 to 16 muffin-sized cheesecakes.
You can make this gluten-free crust 2 to 3 days in advance. Bake crust for 10 minutes and cool completely. Cover with plastic wrap and store in the refrigerator until you need to use it.
More Gluten-Free Pie Recipes
💭 Frequently Asked Questions
Technically you can but I find they often get damaged. If you have a crust you haven't used try crumbling it up into overnight oats instead.
Always bake the crust for 8 to 10 minutes before filling. Even if your recipe says not to. Allow the baked graham cracker crust to cool before filling.
The only way to know if the graham cracker crust is cooked is to go by time. Bake the crust for 8 to 10 minutes max. It will already be golden brown. And by the time you can smell it, the crust will be burnt.
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📖 Printable Recipe Card
Gluten-Free Graham Cracker Crust
Gluten-Free Graham Cracker Crust
- Preheat oven to 350 F degrees.
- In a mixing bowl, whisk the graham cracker crumbs with the brown sugar and salt. Add the melted butter and stir until the crumbs are evenly moistened. The mix will still be very crumbly.1 ½ cups gluten-free graham cracker crumbs, 3 Tablespoons light brown sugar, ¼ teaspoon kosher salt, 6 Tablespoons unsalted butter
- Press the crumbs evenly over the bottom and up the side of the pie pan. Use the bottom of a small glass to press the crust down and move it to the sides.
- Bake the crust for about 10 minutes, until just set. Let cool completely.
- Crushing Crackers: Place whole crackers in a food processor and pulse until broken up. Or place them in a zip-loc bag and crush them with a rolling pin.
- Make Ahead: Keep the prepared crust, cover with plastic wrap, in the refrigerator for up to 2 days before using it in your recipe.
- What Size Pan Does This Crust Fit? Use an 8-inch or 9-inch pie dish for side coverage. For bottom coverage only use a cake pan or springform pan up to 10 inches for this recipe. Make 1.5x to 2x for use in deep dish pie pans and larger dishes like a 9x13 inch.
- Graham Crackers: Use homemade graham crackers or store-bought. You can also use chocolate flavor graham crackers depending on your dessert recipe. You can substitute gluten-free Oreos, Lance butter crackers, or GF vanilla wafers in this recipe,