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Image of the Graham Cracker Crust Recipe

Graham Cracker Crust

on Aug 03 2023
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    Finally, a gluten-free graham cracker crust that tastes like the real thing, because it is made from real graham crackers. Just three ingredients: crushed Pamela’s Honey Grahams, butter, and sugar, pressed into a pan and baked or chilled until firm. It is the perfect base for cheesecake, key lime pie, pumpkin pie, chocolate cream pie, and ice cream pie, and it comes together in about ten minutes. Deliciously gluten-free, the way Pamela’s has done it since 1988.

    Prep Time 10 minutes
    Cook Time 10 to 12 minutes (optional)
    Total Time about 20 minutes
    Yield one 9-inch crust
    Serving Size 1 slice of crust

    Ingredients

    • 1 box Pamela’s Honey Grahams (about 1¾ cups crumbs)
    • 6 tablespoons butter, melted
    • 4 tablespoons sugar
    • ½ teaspoon cinnamon (optional, for a cinnamon graham crust)
    Shop Gluten-Free Honey Grahams

    Directions

    1. Crush the Honey Grahams into fine crumbs in a food processor, or in a zip-top bag with a rolling pin. You want about 1¾ cups.
    2. Stir the crumbs together with the melted butter, sugar, and cinnamon, if using, until evenly moistened, like wet sand. Press firmly and evenly into a lightly sprayed 9-inch pie pan, using the flat bottom of a glass or measuring cup to pack it tight across the bottom and up the sides. For a cheesecake, press into the bottom, and slightly up the sides, of a 9-inch springform pan.
    3. Bake or chill:For a baked filling like cheesecake, follow your recipe’s baking directions.For no-bake pies, bake the crust at 350°F for 10 to 12 minutes, then cool completely before filling with pie filling, pudding, or softened ice cream.For a fully no-bake crust, chill it in the refrigerator for at least 1 hour instead of baking.
    4. Press firmly and cool completely. Packing the crumbs tight holds the crust together when you slice it, and cooling a baked crust before filling keeps it crisp.
    5. To keep it gluten-free: Pamela’s Honey Grahams are GFCO-certified gluten-free, so this crust is a true graham cracker crust with no gluten. Keep your filling gluten-free too.
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    Gluten-Free Honey Grahams

    Featured Product

    $10.99

    View full details

    Size: Honey

    Pack Size

    All the warmth and golden crunch of the graham crackers you grew up with, now certified gluten-free. Pamela's Gluten-Free Honey Grahams are made with real honey for a naturally sweet, satisfying flavor the whole family will love, perfect for after-school snacking, campfire s'mores, and every pie crust in between. GFCO-certified and crafted with quality ingredients since 1988.

    What sets them apart

    It's what goes into them: real honey for sweetness, brown rice flour for structure, and no artificial flavors, for a graham cracker with the golden color and satisfying snap you remember from childhood.

    From s'mores to pie crust

    They crush beautifully for gluten-free pie crusts and cheesecake bases (about 1.5 cups of crumbs plus 5 to 6 tablespoons of melted butter for a standard 9-inch crust), hold up at the campfire for s'mores, and layer perfectly in icebox cakes and no-bake desserts.

    Butter (Cream,Salt), Brown Sugar, Brown Rice Flour, Sorghum Flour, White Rice Flour, Tapioca Starch, Gluten-Free Oat Bran, Molasses, Honey, Gluten-Free Natural Flavors, Baking Soda, Sea Salt, Grainless & Aluminum-Free Baking Powder (Sodium Acid Pyrophosphate, Potato Starch, Sodium Bicarbonate), Xanthan Gum, Cinnamon.

    Contains Milk.

    Manufactured in a facility on equipment that processes Peanuts, Tree Nuts, Wheat, Coconut, Eggs, Soy and Milk.

    Recipe Tips & Notes

    What to Make With It

    This crust is the base for so many desserts: classic and no-bake cheesecake, key lime pie, pumpkin pie, chocolate or banana cream pie, and ice cream pie. Any pudding or no-bake filling works beautifully. For a spiced version, add the cinnamon or use Pamela’s Cinnamon Grahams.

    Recipe FAQs

    Crush Pamela’s Honey Grahams into fine crumbs, stir them with melted butter and sugar until they look like wet sand, and press firmly into a pie or springform pan. Bake it or chill it, depending on your filling.

    For a baked filling like cheesecake, follow that recipe’s directions. For a no-bake filling, bake the crust 10 to 12 minutes and cool it, or chill it at least an hour for a fully no-bake crust.

    About one box of Pamela’s Honey Grahams, which makes roughly 1¾ cups of crumbs, enough for a generous 9-inch crust.

    Yes. Add a ½ teaspoon of cinnamon to the crumbs, or use Pamela’s Cinnamon Grahams for a warm, spiced crust.

    Yes. It is made with Pamela’s GFCO-certified Honey Grahams, so it is completely gluten-free.

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