Gluten Free Corn Flake Praline Pie Crust
One 9 inch pie crust
An excellent gluten-free substitute for a graham cracker crust. This simple, yet delicious crust is perfect for cheesecake, cream pies and custard tarts.
- 1 cup organic almonds
- 2 cups gluten free organic corn flake cereal
- 2 tablespoons turbinado sugar
- 1 teaspoon cinnamon (optional)
- 1/4 cup Wild Oats Organic Unsalted Butter or non-hydrogenated margarine
Place almonds in food processor. Pulse until finely crushed. Be careful not to pulse too long or the almonds may turn into paste. Pour into bowl.
Add cornflakes to food processor, pulse until finely chopped. Add to almonds.
Stir in sugar and cinnamon. Melt butter or margarine. Pour into bowl and mix well.
Press into bottom and onto sides of a 9-inch pie pan. Chill for one hour before filling and baking.
For no bake fillings, chill crust for one hour, then bake at 350 degrees F for 10 minutes. Cool, and then fill.
Recipe reprinted by permission of Wild Oats Natural Marketplace. All rights reserved.
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