Honey Graham Cracker Pie Crust
You know those people that eat all of the pie inners and leave an empty pie crust in the fridge? That was me. I was never a lover of pie crust. I didn’t like apple pies because they usually had a double dose of crust on top, and I was never one to clean my dessert plate. There was always the crust left behind.
Once I went grain-free, I started experimenting with almond flour crusts. I liked them a little more than the wheat versions, but they tended to get soggy and I ended up burning them a lot. It wasn’t until this Thanksgiving that I started experimenting with adding a little coconut flour to my recipe, and it has completely changed my opinion on pie crust.
When I use this crust in a pie, I eat it from the back to the front so I can have more crust than filling! It doesn’t get soggy, but it soaks in just the right amount of flavor from the filling so you’re taste buds are as stimulated at the bottom of the pie as they were at your first bite.
This is a super simple pie crust too. No cutting in butter and no rolling required. Oh and as a bonus, it’s dairy free and, of course, grain-free.
You can use it with any filling you’d like. I use it in my Vegan Chocolate Pudding Pie, Dairy-Free Black Bottom Banana Cream Pie recipe or with my Pumpkin Pie.
| Ingredients (fills a 9 inch pie pan) 1/4 cup almond flour 1/2 cup plus 2 tablespoons coconut flour 1/4 teaspoon salt 1/4 teaspoon baking soda 1 teaspoon cinnamon 1/4 cup coconut oil, softened 1/4 cup honey 1 egg 1 teaspoon vanilla |
Directions
Preheat oven to 350 degrees.
Mix the dry ingredients in a medium mixing bowl.
In a separate small bowl, whisk together the wet ingredients.
Pour the wet ingredients into the dry, and mix until combined.
Using your fingers, press the dough evenly into the bottom and up the sides of a 9 inch pie or tart pan.
Baking Times – 350 degrees
Bake for 15 minutes for a pie pan (7 minutes for a tart) if you will not be baking it any further after adding your filling. Cool completely, then add filling.
If your filling requires baking, bake the crust for 5-7 minutes until it’s a very light golden color. Freeze the crust for 30 minutes, then add filling and return to the oven. You may also need to cover the edges as almond flour burns easily.
This recipe was featured on the Tropical Traditions Recipe Blog
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This looks delicious. Anything with the word “graham” in the title instantly makes me swoon… I wonder if one could make this crust in a graham cracker form? I might have to try.
FYI, I have a good graham cracker recipe on my site. They’re tasty, but dry (due to all the coconut flour, I’m sure). I think your recipe here might produce a less dry graham.
I’m thinking out loud (on the computer screen) right now… Thanks for “listening” to me ramble.
Have a great weekend.
Yep just roll the dough out between two sheets of parchment paper and cut into squares.
I’ve been looking for a crust that uses coconut flour. Thanks! I’m pinning it. I hope you’ll share this at AFW tomorrow.
Thanks Michelle!
This looks great! I would love it if you linked up this recipe to my blog hop for a chance to win a cookbook prize package
beautiful pictures! Looking at the ingredients, i can bet this graham cracker crust blow the other out of the water, yummo! Thank you for sharing with us at Allergy Free Wednesday!
Just beautiful…as always! I feel the same way about crusts. Your creativity is so inspiring!
Thanks for sharing with us on AFW!
Hugs,
–Amber
Thanks Amber!
I will be featuring your lovely recipe this week on Allergy-Free Wednesdays!
Thank you Laura!
I love this! We don’t have graham crackers in Germany so this looks like a nice sub and that it’s grain-free is just a bonus.
I’m a pie crust disliker like you used to be so I hope this changes my mind!
LOVE the idea of a gluten free crust – just wondering what you would suggest instead of almond flour? We have almond allergies in our house BUT I find a whole pie crust made from coconut flour tends to be quite heavy….would love your insight
I’ve made it with pecan flour and hazelnut flour and both turned out lovely!
Just made this crust for a tart. It is fantastic and will become my go-to crust. Any advice on making this a savory crust? I am going to experiment but would rather use your wisdom. Thanks for the great recipe!
I’m trying this recipe right now. Due to nut allergies, I’m trying oat flour in place of almond. For some reason my ‘batter’ was more like soup. Would oat flour make that much of a difference? Just wondering as my daughter LOVES graham crackers, but no wheat or nuts (but coconut is okay). Any suggestions would be great, thanks!
Hmm soup should definitely not be the consistency. Is your oil in solid form? It shouldn’t be melted. I’ve never baked with oat flour before so I’m not sure if it’s any less absorbent. Try adding a little more coconut flour.
Thank you for posting this recipe! I spread the batter out between parchment paper and made crackers instead of a pie crust & as mentioned in previous post tried oat flour instead of almond due to nut allergies. The oat flour worked really well! Actually, the reason my batter was soup like, I think, is because I ground up unsweetened coconut flakes, instead of buying coconut flour. I had to keep adding oat flour (ended up with 1 1/4 cup oat flour), but it worked! But daughter will be so excited when she gets back from camp! Thanks again!
I just used this crust for a strawberry, rhubarb, raspberry, and blueberry pie. It tasted great, but a combination of not prebaking it enough and having a lot of juices in the pie made the crust soggy. Don’t do what I did! The taste was superb though.
I want to try making this, but where I live, coconut oil is always in its liquid state (I live in a tropical country). Do you think it’s okay if I make this recipe using liquid coconut oil, or should I refrigerate it first to solidify it a bit?
I would either refrigerate the oil first or chill the dough after mixing it just so it’s easier to press into your pie/tart pan
Thank you! And thanks for sharing this recipe!
I have never purchased almond flour before and I would love to make this pie today. Do you think almond meal would work? I do have some of that in the pantry. Thanks for all of your great recipes! I’ve just found your blog but am excited to try your recipes as I’m 2 months in to my grain free life!
I suggest purchasing either Digestive Wellness or Honeyville for the best quality baked goods. Check out my Baking with Almond Flour tab
Just ordered some from Honeyville! Thanks for the tip!
I am ecstatic at how well this crust turned out! My two substitutions made me nervous about the outcome, but it was just fine. I subbed almond meal for the almond flour, but ground it down a little more with a coffee grinder, and I did a 1:1 substitution of date paste in place of the honey. Left out the vanilla entirely. This was for a party of 10 ladies, all of whom raved over it, including the ones who regularly eat grains and refined sugar!
Date paste! What a great tip! Thank you
I made this pie crust last night and took it out of the oven after 15 minutes. The edges were starting to brown, but the rest of the crust feels soft. Not like it’s undercooked, but it feels spongy and I can press down on it…maybe not spongy, but pillowy. Is this normal? I’m taking it to my crossfit gym for the trainers (I’m making the chocolate pudding pie), so I can’t exactly cut a slice and taste it…
It’s a pretty soft crust but it should be sturdy.
I wanted to let you know that your print button doesn’t always populate your ingredients list in a very printer-friendly manner. It seems that the margins are very narrow, so many of the ingredients end up requiring multiple lines. With a recipe like this, with a short ingredient list, it’s not such a big deal, but it makes it hard to print (and read) recipes with more ingredients. My back-up strategy for printing issues is to copy and paste into a document, but I understand that you have disabled copy and paste due to content stealers, which I totally understand and support. Could you take a look at how your ingredient lists are populating and see if there is a way to get it to print closer to how it appears on your website? Thanks for all of your awesome recipe developing! I’m looking forward to having your book full of recipes in front of me!
Thanks Michelle. I think the plug-in I was using was broken. I added a different one. Please email me if you have any other problems. I plan to reinstate the copy and paste function soon, just trying to add a recipe box and special print form to my site first.
HI I made a pumpkin pie for thanksgiving following the instructions of yours and on my own pumpkin pie filling. I covered the crust with foil after it was toasted, and the whole crust burned in the oven by the time the filling was cooked. Not a good crust for baking with a filling, turned black, and I am a seasoned cook!
Hi Holly- I’m sorry this happened to you. My crusts always are on the darker side, just a product of using nut flours, but I’ve never had one burn. Perhaps try lowering your oven temp next time to see if that helps.
Made this today! It was fantastic! I actually used it for an apple pie by making a double batch and rolling out 1/2 for the top crust. It cracked when I rolled it but I pieced it together enough to make a delicious paleo apple pie. Thanks so much for a new go to! You are a genius!
And the poster who said this would make a great cracker is also a genius!
This was way amazing, every layer of it!!! My husband requested it for his birthday treat this year on his 40th birthday… It’s THAT good. Thank you for delighting our taste buds!!!
It was soooo delish! My hubby decided this will be his 40th birthday treat this year
thanks for giving our taste buds a treat!
I was wondering if you had a recommendation for a sweetener that does not raise blood sugar in your recipes? I noticed you use a lot of honey but it raises my blood sugar.
I just made this as a base for a lemon pie and it is soooooo good, I’ve now eaten half of it all by myself.
Thing is, I can only do nuts in a small amount so I omitted the almond flour entirely, and added 1T extra coconut flour. The texture was moist enough to easily mood into my pie plate yet dry enough to bake easily in 7min. Perhaps to make it browner I would have left longer? Made zero difference to me either way, it is Amazing!!!
Thank you
I had just started a gluten free/casein free diet (doctor’s orders, so not by choice
) ) and I was looking for good dessert recipes. This was the first recipe that I had tried, and we LOVED it. Like seriously LOVED IT. It was easy, and delicious. (I might cut the cinnamon down a bit the next time, but even with out that change it was fantastic!