Simple GF Graham Cracker Pie Crust Recipe

Hi Andrew Cordova here for GFMagazine.com. Today, I’m going to be sharing a gluten-free graham cracker style pie crust with you.

Gluten Free Grahm Cracker Pie Crust

I don’t like to complicate things that don’t need to be complicated, so I made sure this recipe was really simple – easy enough for anyone to make. You have no excuse to not eat pie on Thanksgiving.

The only ingredients in this recipe are almond flour, coconut oil, butter, honey, a pinch of salt and pumpkin spice. This recipe contains no eggs, so it’s totally okay for you to eat the dough raw. I hope you enjoy this recipe. I’m Andrew Cordova for GFMagazine.com

This recipe was inspired from Michelle’s Graham Cracker Crust

Gluten Free Dairy Free Graham Cracker Pie Crust

Ingredients

  • 4 tablespoons melted butter or 5 tbs coconut oil
  • 3 tablespoons honey
  • 1 1/2 cups almond flour, packed
  • 1/4 teaspoon sea salt
  • 1 teaspoon pumpkin spice
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Preheat your oven to 350.
  2. Stir together all ingredients, until combined.
  3. Spread mixture using your hands, into a greased 9 inch pie plate.
  4. Bake for 15-20 minutes, until golden brown. The top will brown quick, so use a pie crust shield or tented tin foil after 7 minutes of baking.

Notes

If you are going to use this pie crust for a pumpkin pie or another pie filling that requires baking, do not pre-bake this pie crust. Instead chill the pie crust for a couple hours before adding the filling.

Then bake per your pie recipe instructions. The top will brown quick, so use a pie crust shield or tented tin foil after 7 minutes of baking.

For example, if I want to make a pumpkin pie with this crust I would form the pie crust into the pie pan then chill for an hour. Next I would pour the pumpkin pie mixture into the chilled pie crust, then bake in a 325 pre-heated oven for 50-60min until the center is set.

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  • colleen

    andrew do you think this would cook ok filled with the pumpkin pie mixture? they have to cook at the same time.

    • http://gfmagazine.com/ Andrew Cordova

      Yes, thats exactly how I make pumpkin pie. Just make sure to chill the crust for a few hours before you bake it so it hardens.

  • Jam

    Thank you. Thank you. Thank you. Trying this tomorrow, this is so easy I can’t wait to see how it turns out!

  • Camille T.

    What flour can I substitute since my hubby is allergic to nuts?

  • Vickie Martin

    Thank you Andrew – I look forward to trying it.

  • MIchelle Stubbe

    Can I use rice flour instead?

    • http://gfmagazine.com/ Andrew Cordova

      Rice flour will not work in this recipe.

  • Kaz

    This sounds interesting, will give it a try on my next bake fest
    Thank you

  • Pam N

    I can’t have honey or agave – is there anything else I could possibly sub for it?

    • http://gfmagazine.com/ Andrew Cordova

      Maple syrup will work.

  • Tracey G

    Maybe it should be called the UnGraham Cracker pie crust ;-)

  • brycen vanderbyl

    that pie was good but didnt see the note with the top will brown quickly so it came out a bit burnt

  • Charlene

    You might not want to put a glass pie plate from the refrigerator into a preheated oven. It just might break.