This gluten-free “graham cracker pie crust recipe will turn your pie making into a snap! It’s so easy, you’ll wish you’d tried it years ago!
Gabriel’s been mentioning lately how much he really loves key lime pie and how long it’s been since he’s had one.
I can take a hint, I really can. But to my shame, I’ve just kept putting it on the back burner. I mean, for real, I’ve never even bought limes or lime juice in my entire life.
Well, Gabriel’s been out of town for a little while and he’s coming home tomorrow. Woot! So I decided that key lime pie would be a great way to welcome him home. I even made a special trip to town to get the lime juice and sweetened condensed milk ( in retrospect, I suppose I could have made the latter from scratch).
This morning as I was getting geared up to make Gabriel’s pie, I was faced with that old dilemma so many of us gluten-free bakers find ourselves faced with.
Graham cracker crust.
I don’t know about you, but I have no interest in making gluten-free “graham” crackers only to crush them for pie crust.
I started thinking about this oatmeal crust I found a recipe for one time when it hit me. Why not just use granola?
That may sound a little weird at first, especially since I have to make granola too, but unlike graham crackers, granola is easy to make, besides, I usually have some on hand any way. Since granola is toasted, it should crush easily and soak the butter right up – just like a graham cracker.
You probably wouldn’t want to use granola with a bunch of stuff ( like dried fruit) in it. Mine just has oatmeal and coconut in it, which is great for fruit pies.
Once it’s blended up, you could easily have mistaken the granola for blended graham crackers.
The results were great! I’m so excited to finally have a good substitute for graham cracker pie crust. Now maybe Gabriel will starting getting served his beloved pie more often.
Update: I’ve updated the recipe to be made from scratch if you don’t have or want to use granola cereal. It only adds a few minutes to the total time, and has a great, nutral flavor for when you don’t want the coconut (or whatever) flavor in your pie.
Mock Graham Cracker Pie Crust
- 1 1/2 cups granola cereal
- 1 1/2 cups oatmeal + 1 tablespoon of melted butter + 2 Tablespoons or sugar
- 4 Tablespoons butter
If you don’t have, or want to use granola cereal, mix the oatmeal, butter, and sugar.
Toast on a cookie sheet in the oven at 300º until golden brown, stirring every ten minutes or so.
Proceed as follows:
Blend granola (or oatmeal) in a blender or food processor until fairly fine.
Next, melt the butter…
This is me, trying to make it melt faster
Mix the two together, and press into a nine-inch pie plate.
Bake at 350 for 10-15 minutes.
Voila! That’s it!
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