Use Chex cereal to whip up an easy, quick, press-in pie crust that tastes amazing! Chex Pie Crust recipe makes a buttery, crispy, gluten free alternative to pastry or graham cracker crusts.
Want to Save This Recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get affordable and easy gluten-free recipes delivered each week!
Ingredients Needed
Only three ingredients are needed for a gluten free alternative to a graham cracker crust, similar to oatmeal pie crust recipe. Use any type of Chex cereal, rice, corn, or even flavored, as long as it is gluten free.
- Chex cereal
- Melted butter – Substitute coconut oil or ghee for dairy-free
- Brown sugar
Free Guide! 5 easy tips for baking like a gluten-free pro!
Simple hacks for fail-proof gluten-free dishes every time!
How To Make Chex pie crust recipe
- Combine all the ingredients in a food processor. If you don’t have a food processor or blender, see below for by hand method.
- Mix until cereal is very finely crushed.
- Press in a 9 inch pie plate.
- Bake in 375°F oven for 11-12 minutes. Cool completely before filling.
gluten-free pies to make with chex crust
- Use in Chocolate Peanut Butter Cup pie, pictured below.
- Gluten Free Key Lime Pie
- Fruit pies – Stove top fruit fillings, such as Snickers Apple Pie, would work well. I don’t recommend baked fruit fillings.
- No bake – Bake the nut pie crust fully and fill with Frozen Lemon, Blueberry Cream Cheese, Pumpkin Lush , or any preferred no bake filling after it has cooled.
- Cheesecakes – Press crust on the bottom of a springform pan or pie dish and bake fully or partially, depending on your cheesecake filling recipe. Try with No Bake Strawberry Cheesecake or Gluten-Free Cheesecake!
- More of the best gluten-free pie recipes!
frequently asked questions:
Yes, but only certain ones. Corn and rice Chex are both gluten free. You may substitute other flavors, like chocolate, honey nut, vanilla, or cinnamon, but look for GF label to make sure they are safe.
If you are using a flavored Chex cereal, instead of rice or corn, omit the sugar from the recipe so the pie crust isn’t overly sweet. Alternatively, use this recipe with any type of gluten free cereal.
Chex gluten free pie crust can take on many different flavors since the cereal is neutral flavored. Add ground cinnamon, pumpkin pie spice, or cocoa powder to compliment your pie filling.
Yes and no. If the filling is cold and the pie will be refrigerated, you could forgo baking the crust first. Refrigerate the crust until cold, then fill. However, the crust stands up to slicing and serving better if it has been baked first.
No. Use a powerful blender, such as a Vitamix or BlendTec, or mix by hand. For the by hand method, crush the cereal finely first, by placing it in a ziplock bag and smashing with a rolling pin or mallet. You’ll want to make sure the cereal is very finely crushed so it holds together.
Place crushed cereal, melted butter, and sugar in a bowl and mix with a wooden spoon. Proceed with the recipe as follows.
Yes. In place of the melted butter use ghee or melted coconut oil.
Click here to see the
step-by-step web story instructions for this recipe!
More gluten free pie crust Recipes
- Nut Pie Crust – Made from pecans, almonds, or walnuts makes the perfect pie crust for pumpkin, no bake, or cheesecake fillings.
- Gluten Free Pie Crust – A flaky, tender gluten free pie crust recipe that handles just as pie crust should and is fabulously easy to roll out.
- Almond Flour Pie Crust – Great for sweet or savory gluten free and grain free pies. Simply mix together a handful of ingredients and press in for a dairy free, low carb crust in minutes!
SAVE THIS CHEX PIE CRUST RECIPE TO YOUR PINTEREST BOARD!
Let’s be friends on Pinterest! I’m always sharing great recipes!
5 Minute Chex Pie Crust Recipe (Gluten-Free)
Ingredients
- 5 cups whole rice or corn Chex cereal,, (about 2 cups crushed very fine)
- 3 tablespoons brown sugar
- 8 tablespoons butter,, melted
Equipment
Instructions
- Preheat oven to 375ºF. In a food processor blend together cereal, sugar, and butter until very finely ground. (See recipe notes for by hand method)
- Dump into a 9” pie pan. Spread in an even layer, then use fingers, or flat-bottomed glass, to press crumbs firmly on bottom and up sides of pan.
- Bake for 11-12 minutes and cool at least 15 minutes before filling.
- DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND/OR CLICK A STAR RATING ON THE RECIPE CARD!
Notes
frequently asked questions:
CAN I use other Chex cereals?
Corn and rice Chex are both gluten free. You may substitute other flavors, like chocolate, honey nut, vanilla, or cinnamon, but look for GF label to make sure they are safe. If you are using a flavored Chex cereal, instead of rice or corn, omit the sugar from the recipe so the pie crust isn’t overly sweet. Alternatively, use this recipe with any type of gluten free cereal.Can this be a no bake pie crust?
Yes and no. If the filling is cold and the pie will be refrigerated, you could forgo baking the crust first. Refrigerate the crust until cold, then fill. However, the crust stands up to slicing and serving better if it has been baked first.Do I need a food processor to make this recipe?
No. Use a powerful blender, such as a Vitamix or BlendTec, or mix by hand. For the by hand method, crush the cereal finely first, by placing it in a ziplock bag and smashing with a rolling pin or mallet. You’ll want to make sure the cereal is very finely crushed so it holds together. Place crushed cereal, melted butter, and sugar in a bowl and mix with a wooden spoon. Proceed with the recipe as follows.Can I make this dairy free?
Yes. In place of the melted butter use ghee or melted coconut oil.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
I used Honey Nut Chex so did not need the sugar. The crust was delicious! I am gluten free and I like this better than graham cracker crust.
Love to hear this, Debra! Thanks for taking the time to comment.
Best,
Melissa
What pies would be good with this?
Hey Gina! There are a several that would go great with this. I’ll list a few below. In addition, I have a list of more options in the middle of the Chex Pie Crust blog post. Let me know if you make one!
Best,
Melissa
Chocolate Peanut Butter Cup Pie
Gluten-Free Key Lime Pie
Snickers Apple Pie
I made this corn chex crust, baked it for 12 minutes and it’s really hard,. What kind of a filling will help to soften it up?
Hi Linda,
What were you planning on filling it with? Any filling would have moisture in it and as it sits it will loosen a bit. Hope this helps!
Best,
Melissa
I was planning to do a simple fruit pizza type dessert but I changed it to a blueberry cheesecake – a cream cheese/Dream Whip layer with blueberry topping – the crust softened up very well!
Glad to hear, Linda! Thanks for sharing and that sounds like an amazing dessert!
Best,
Melissa
Way too much Chex cereal! The mixture has the texture of dry sand and cannot be compressed against the sides of the piepan. Other recipes I have seen (after giving up on this one) call for 3 to 3.5 cups of Chex.
Hello,
Is that whole or crushed Chex? The 5 cups are before crushing, which reduces down to 2. If you find the mixture too dry more butter can be added instead of throwing out the Chex. My apologies if it didn’t work out for you!
Best,
Melissa
I made this crust and made vegan chocolate pie filling for my daughter with gluten and milk allergies. She absolutely loved it and so did her hubby who has no food allergies but they both said they could not stop eating it!
Hi Lisa,
Yes! Love this! Thank you so much for sharing!
Best,
Melissa
Can this be used with a traditional baked cheesecake?
Hi Brandy,
I don’t see why not, but I would still bake the crust first before filling with the cheesecake and then bake again. Enjoy!
Best,
Melissa