GF Graham Cracker Pie Crust with Cherry Jubilee Pudding Filling

Last week I posted the very best recipe for gluten-free graham crackers.  I’ve already had requests for more so they can go in school lunches.  But before I do that I wanted to give you the recipe for graham cracker pie crusts–both baked and no-bake.  I had forgotten just how good a graham cracker crust pie can be.  This gluten-free recipe is so easy and so delicious.  Of course, you can also use my Cherry Jubilee filling or use your family’s favorite.

Now, some people have asked when you would use the no-bake pie crust.  That is easy, when you are going to bake the pie crust along with the filling, such as in a fruit pie.  You pre-bake the crust if you are going to use a ready-to-go filling, such as the pudding recipe I have included.

Either way this gluten-free recipe is a winner!  Enjoy!

Graham Cracker Pie Crust with Cherry Jubilee Filling
 
Ingredients
Crust
  • 1½ cup gluten-free graham cracker crumbs (recipe for gf graham crackers posted August 17)
  • ¼ cup packed brown sugar
  • ½ teaspoon cinnamon
  • Pinch of salt
  • 7 tablespoons unsalted butter, melted
Filling
  • 1 large box Jello Cook & Serve Pudding, prepared (Check to be sure it is gluten-free, most Jello products are)
  • 1 can Comstock cherry pie filling
  • ½ teaspoon rum flavoring
Instructions
Crust
  1. Finely crush the gluten-free graham crackers in a food processor or place them in a ziplock bag and roll with a rolling pin.
  2. Stir graham cracker crumbs, brown sugar, cinnamon and salt together in a large bowl. Add melted butter and stir with a fork. Mix well.
  3. Press mixture into the bottom and up the sides of a 9-inch pie plate. Press hard to compact. You can use a glass to press the bottom but use your fingers to press the sides.
  4. To make a no-bake pie: Chill pie crust for at least one hour before filling. Cover if chilling longer.
  5. To make a baked graham crust: Preheat oven to 325 degrees F. Bake for 10 minutes, or until it just starts to brown. Cool completely before filling. I used a baked crust for my pie.
Filling
  1. While preparing the pudding and pie filling, add a couple of drops of red food dye, the ½ teaspoon rum flavoring and a bit of the fruit to the pudding. Mix and cover warm pudding with plastic wrap. Allow to cool to room temperature.
  2. Once cool, pour pudding into prepared crust. Refrigerate until you are ready to serve.
  3. Just before serving, top the pie with the remainder of the cherries. Makes 1 9-inch pie, about 8 servings.

 

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