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pamela's gluten free graham cracker crust
Pamela Dunlap

Pamela's Gluten Free Graham Cracker Crust Recipe

Before we dive deep into the details of Pamela's gluten-free graham cracker crust recipe, let’s consider what to enjoy alongside this delightful crust.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 10
Course: Dessert
Cuisine: American
Calories: 55
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • ¼ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • 4 tablespoons granulated sugar
  • 6 tablespoons unsalted butter melted
  • 1 box Pamela’s Honey Grahams 1¾ cups or 1 box Pamela's Mini Honey Grahams (about 1⅔ cups)

Equipment

  • Pie pan or tart pan

Method
 

  1. First things first—preheat your oven to 350°F (175°C). This is key for ensuring your crust bakes evenly.
  2. Take the box of Pamela's Honey Grahams and crush them into fine crumbs. You can do this by placing the crackers in a zip-lock bag and using a rolling pin. Alternatively, a food processor can make this even quicker.
  3. In a medium mixing bowl, combine the graham cracker crumbs, sugar, and ground cinnamon. Mix these dry ingredients together until well combined.
  4. Next, pour in the melted butter and vanilla extract. Stir until all the crumbs are evenly coated and the mixture resembles wet sand.
  5. Transfer the crumb mixture into a pie pan or tart pan. Using your fingers or the bottom of a measuring cup, press the crumbs firmly into the bottom and along the sides of the pan, ensuring a uniform thickness.
  6. Place the pan in the preheated oven and bake for approximately 8-10 minutes. Just keep an eye on it; you want the crust to be golden but not burnt.
  7. Once baked, remove from the oven and let it cool. This step is crucial if you're adding a filling that doesn’t require further baking.

Nutrition

Calories: 55kcal

Notes

  • Use a dairy-free butter alternative if you’re making this vegan. It works just as well!
  • Experiment with flavors by mixing in some cocoa powder or crushed nuts to the crumb mixture.
  • Make it ahead of time. This crust can be made a day in advance and stored in the refrigerator.
  • Use a springform pan for easier removal if preparing a cheesecake.
  • Press the crumbs tightly. A well-packed crust holds its shape better and has a great crunch.

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