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.

overhead shot of chex crust cooking on wire rack
A pie crust made with Chex cereal is not only a thing, but one of my favorite dessert ideas.

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Easy Peasy Pie Crust Made With Cereal

Only three ingredients are needed for a gluten free alternative to a graham cracker crust, similar to easy press-in oatmeal pie crust recipe. Use any type of Chex cereal, rice, corn, or even flavored, as long as it is gluten free.

Chex cinnamon, honey nut, chocolate, and other flavored brands are safe to use (not the wheat). Since I generally use the corn or rice cereal I add a little brown sugar to the mixture. If you’d like to use a flavored Chex, reduce or omit the sugar so your dessert isn’t overly sweet.

The melted butter holds the crust together so it can be sliced and served. If you need a dairy-free recipe, simply swap out with melted coconut oil, ghee, or a non-dairy alternative.

How To Make Chex Pie Crust Recipe

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

5 minute prep

Throw all the ingredients in the food processor and process until smooth and crumbly. If you don’t have a food processor on hand you could also make this by hand. Crush the cereal by placing it in a ziplock bag and smashing with a rolling pin or mallet. Make sure the cereal is crushed finely so it holds together. Place all the ingredients in a bowl and mix with a spoon.

If you’re using neutrally flavored corn or rice cereal, you could also add in a little flavor here to compliment the filling, like ground cinnamon, pumpkin pie spice, or cocoa powder.

the ingredients in a food processor read to blend.

Press and bake

Dump the mixture into a 9-inch pie plate and press firmly along the bottom and sides. Then you just need a brief bake in a 375℉ oven for about 11 minutes. This help sets up the crust so it’s easier to serve.

Wondering if this could be a completely no bake 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, it will be a lot more crumbly for serving. It stands up to slicing and serving better if it has been baked first.

the crushed chex cereal pressed in a pie plate before baking.
a peanut butter chocolate pie in a chex pie crust
With such a quick crust you can put all your focus onto the filling. Check out some of my favorite ideas below.

What Kind Of Pies Can I Make With This?

A Chex pie works great when you need a fast crust in a pinch or need a shell for a no-bake filling. I have a ton of gluten-free pie recipes you can trust, but one of my favorite fillings to use with this recipe is the tastiness I have pictured above famous chocolate peanut butter cup pie.

Key lime fillings, no bake cheesecakes, frozen, pudding or ice box pies are all fair game. If you’d like to make a baked fruit or custard pie, like pumpkin I would stick with a traditional, impossibly flaky gluten-free pie crust.

landscape view of chex cereal pie crust on cooling rack with red towel next to it
Who knew a GF crust could be so easy? A simple trip down your cereal aisle is all you need!

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overhead shot of chex crust cooking on wire rack
4.35 stars (26 ratings)

5 Minute Chex Pie Crust Recipe (Gluten-Free)

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 10
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
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.
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Ingredients
 

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. 
Calories: 145kcal, Carbohydrates: 15g, Protein: 1g, Fat: 9g, Saturated Fat: 6g, Cholesterol: 24mg, Sodium: 202mg, Potassium: 27mg, Fiber: 1g, Sugar: 5g, Vitamin A: 530IU, Vitamin C: 3mg, Calcium: 56mg, Iron: 5mg
Did you make this recipe?Please leave a star rating and review below. It helps others when searching for recipes and I LOVE feedback!