About the Recipe
To make an irresistibly delicious and delightfully flaky gluten-free graham cracker crust, start by gathering just three simple ingredients: finely crushed gluten-free graham cracker crumbs, melted butter, and a touch of sugar. When blended together, these pantry staples create a crust that is both sturdy and tender, with a rich, buttery flavor.
This recipe is as versatile as it is easy. The crust can serve as the base for an endless variety of desserts, from creamy cheesecakes and custard pies to refreshing key lime pies and frozen treats. Whether you need a crust that bakes up golden and fragrant or a quick no-bake version for a chilled dessert, this method delivers perfect results every time.
The process is quick and beginner-friendly. Simply combine the graham cracker crumbs with the sugar in a mixing bowl, then drizzle in the melted butter. Stir until every crumb is evenly coated and moistened, creating a sandy mixture that easily packs together. Press the mixture firmly into the bottom of a pie plate or springform pan, using a measuring cup to compact the crust into a smooth, even layer and gently press it up the sides if desired.
For a baked crust, pop it into a 350 degrees Fahrenheit oven and bake until lightly golden and fragrant, usually 10 to 13 minutes. For a no-bake dessert, simply refrigerate or freeze the crust for 10 to 20 minutes to firm it up before filling. In just a few minutes of hands-on time, you’ll have a reliable, buttery, gluten-free graham cracker crust that is the perfect foundation for any dessert adventure.
Ingredients
1 ½ cups graham cracker crumbs (or 11 gluten-free graham cracker sheets pulverized to crumbs in a food processor)
2 tablespoons sugar
1 tablespoon brown sugar packed
7 tablespoons butter melted
Preparation
Pulverize graham crackers in food processor until finely ground into crumbs (skip this step if starting with graham cracker crumbs).
Stir together graham cracker crumbs and sugars in a medium-sized bowl. Add melted butter and use a fork to combine ingredients well until crumbs are all moistened.
Pour mixture into pie plate or springform pan. Use the (clean!) bottom of a measuring cup to firmly pack crumbs into the bottom of the pan and (if using a pie pan) gently press up the sides. Use your fingers to pack crumbs tightly into the sides of the pie pan.
If the crust needs to be pre-baked, bake on 350 degrees Fahrenheit for 10-13 minutes and allow to cool before filling. If using this crust as part of a different recipe, bake according to your recipe's instructions. If this crust is for a no-bake recipe, refrigerate or freeze for 10-20 minutes before filling.
Notes