Honey Graham Cracker Pie Crust

Delicious looking pumpkin pie with a 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. But once I made this Honey Graham Cracker Pie Crust, I was hooked!

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.



This recipe was featured on the Tropical Traditions Recipe Blog


Honey Graham Cracker Pie Crust



Cuisine: American

Category: Desserts

PREP TIME: 15 mins

COOK TIME: 15 mins TOTAL TIME: 30 mins


  • 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


  1. Preheat oven to 350 degrees.
  2. Mix the dry ingredients in a medium mixing bowl.
  3. In a separate small bowl, whisk together the wet ingredients.
  4. Pour the wet ingredients into the dry, and mix until combined.
  5. Using your fingers, press the dough evenly into the bottom and up the sides of a 9 inch pie or tart pan.
  6. 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.
  7. 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.

Keywords: gluten free, dairy free, dessert, paleo, scd, almond flour, Thanksgiving, holiday baking, summer baking, picnic, Memorial Day, 4th of July, Christmas