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Gluten Free Chocolate Pie Crust

It brings me great joy to say that we are not gluten-free, but we do have a lot of friends from our church who are gluten-free. When you like to have people over for meals, or need to take someone’s dinner, a small handful of gluten-free recipes will always be helpful!

We had some friends over for dinner and I wanted to make something for dessert. Since I haven’t really done any gluten-free baking, I wasn’t sure what to make that was more creative than ice cream. Low hazard recipes are always best when you don’t know much! I had seen almond flour in Sprouts and thought I would try it as a replacement for the chocolate wafers/graham crackers used in chocolate pie crust, and make a gluten-free chocolate pie crust for a pie.

Gluten-Free Chocolate Pie Crust 

This recipe made a little more than what I needed for a 9″ pie plate. You will either have a little leftover to freeze, or you can make a bigger pie! 

Almond flour can be found in the grocery, very finely ground.

We use brown sugar to lend to a tender crust.

Whisk the chocolate crust ingredients together.

Add your melted butter and extracts. I said this was easy, yes?

Press into a pie pan.

Bake! Let cool, chill, and fill. Try our easy double chocolate cream pie filling.

This gluten-free pie crust can be made in less than 30 minutes, ready to chill, then fill! Enjoy, Jessica

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Gluten-Free Chocolate Pie Crust

Gluten-Free Chocolate Pie Crust

  • Total Time: 0 hours
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Units Scale
  • 2 cups almond flour (or very finely ground almonds)
  • 1/4 cup unsweetened cocoa powder
  • 1/3 cup brown sugar
  • 1/2 tsp. sea salt
  • 6 TBSP. melted butter
  • 1 tsp. vanilla extract
  • 1/2 tsp. almond extract


  1. Whisk all the dry ingredients together in a bowl.
  2. Add the melted butter and extracts.
  3. Press into a 9″ pie pan.
  4. Bake at 400 degrees, for 12-15 minutes.
  5. Cool the baked crust, then chill and fill with your favorite no-bake filling.

Keywords: gluten-free pie crust, chocolate gluten-free, almond flour pie crust, gluten-free chocolate pie crust

This Post Has 12 Comments

  1. Sharon

    Can I use Vegan or dairy free butter in this?

    1. Theresa

      Well, not sure, you’ll have to give it a try. We will occasionally try some recipes for friends, but don’t really have restrictions in our families, so we aren’t knowledgeable about the foods you mentioned, sorry!
      Let us know if it works though!

  2. Linda

    Can’t have chocolate. Wonder how this would turn out without the cocoa. Any thoughts?

    1. Theresa

      Well, my thoughts were vanilla powder, malted milk powder, or how about espresso powder? You would only need about 3 Tbsp. to make up for the chocolate. One of my favorite go to shops is King Arthur Flour. Malted milk powder is a yummy addition to a lot of things, I think it depends here on what you’re filling the crust with.

      They even have lime and lemon powder – OH that sounds good for a lemon meringue or key lime… Hope that gives you some ideas! Thanks for asking this, it gave me some ideas!
      blessings, Theresa

      1. Linda E Museus

        Malted milk balls have gluten in them so they are a big no-no for gluten-free folks. I assume that would also go for malted milk powder as they are made from grain that has gluten in it.

        1. Theresa

          Hi Linda,
          This recipe doesn’t have malted milk balls or powder in it. Maybe you saw this in another recipe? Thanks for stopping by, Theresa

    2. Nancy

      I’m about to try this tomorrow with powdered carob instead of cocoa, because I have kidney stones and have had to substitute carob and carob chips in many recipes. I’m confident it’ll come out great, as the other things I’ve baked in this way have.

      1. Theresa

        Carob sounds like a great substitute for the cocoa! Let us know how you like it!

  3. Elizabeth Hickman

    I believe malted milk powder is not gluten free. I know the round malted milk balls have gluten in them. I would check the ingredients list to be sure.

    1. Theresa

      Good input. We don’t really have restrictions so I’m not well versed in gluten-free! I appreciate the input from friends, thank you!

  4. David

    Your recipe doesn’t call for the almond and vanilla extracts from the ingredients.
    Thanks for posting this recipe!

    1. Theresa

      Hi David!
      We put that in with the butter 🙂 Thanks so much for visiting, and thanks for the point out! Blessings, Theresa

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