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This crust is mind-blowing! If you are gluten/sugar/grain free, and have been missing that graham cracker flavor in your pies, cheesecakes, whathaveyou – it is BACK.
Nothing pleases me more than when I get a recipe right on the first try, and this was one of those times. This crust is sweet with a slight taste of cinnamon, and a hint of brown sugary goodness from blackstrap molasses.
I made this crust as a no-bake, but you definitely could bake it for a cheesecake or other pie, if desired.
First, simply combine all ingredients except for the melted butter in a small bowl. (The molasses won’t really go anywhere, but that’s OK. The butter will take care of it.)
Next, start drizzling in the melted butter a few tablespoons at a time until the crust starts sticking to itself in large chunks.
The crust will be somewhat wet, but still have a degree of crumbly texture to it.
Spoon it straight into your pie, or tart, pan and begin pressing it firmly into the bottom and sides of the pan. I find it helpful to use damp hands so the crust sticks more to the pan than it does to you.
After pressing the crust into the pan, chill for about an hour before filling. If you’re choosing to bake, blind bake your crust for 10-12 minutes at 350 prior to filling.
That’s it! Use this crust as a base for any yummy baked (or unbaked!) flavor you want to create.
Stay tuned to my blog as you see me turn this crust into a delicious fresh strawberry no-bake pie. (Yes, it’s as divine as it sounds. ^_~)
No Bake Graham Cracker Pie Crust (THM S)
Credit: Erin Murray, My Fling with Food
- Combine all ingredients except for the melted butter in a small bowl.
- Drizzle in the melted butter until the crust begins to stick together in large chunks.
- Press into the bottom and sides of a 9-in tart pan, and chill for about 1 hour before filling.