Cheerios Crumb Crust

Here’s an easy gluten-free alternative to a graham cracker crust.

Ingredients

1

Heat oven to 350°F (180°C). Using food processor, finely crush cereal.
2

In medium bowl, mix crushed cereal and sugar with fork. Stir in melted butter until well mixed. Press in bottom and up side of ungreased 9-inch (23 cm) pie plate.
3

Bake 8 to 10 minutes or until light golden brown. Cool completely, about 30 minutes. This crust performs best with a creamy no-bake type filling.

Always read labels to make sure each recipe ingredient is gluten free.
No food processor? Place cereal in food storage plastic bag; crush finely with rolling pin or meat mallet. Use 2 1/2 cups (625 mL) cereal to make 1 cup (250 mL) of crumbs. Be sure the crumbs are finely crushed; large particles make it difficult to press mixture into pie plate.
The butter can be replaced with 1/4 cup (50 mL) vegan vegetable oil spread stick, melted.
Use 2 1/2 cups cereal to make 1 cup of crumbs. Be sure the crumbs are finely crushed; large particles make it difficult to press mixture into pie plate. The butter can be replaced with 1/4 cup vegan vegetable oil spread stick, melted.