Granola and Marshmallow Piecrust

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Rice Krispie Treats were the inspiration for this gluten-free piecrust made from granola coated in gooey melted marshmallows.

Granola and Marshmallow Piecrust
Photo: Photo: James Ransom / Food Stylist Chelsea Zimmer
Active Time:
10 mins
Total Time:
40 mins
Yield:
1 (9-inch) piecrust

This gluten-free, hassle-free pie crust combines maple granola, butter, and melted marshmallows to make a Rice Krispies Treat-inspired crust. Using gluten-free granola instead of a puffed rice cereal yields a crunchier crust — the granola doesn't get soggy once coated in gooey melted marshmallow. The crust recipe also includes a small amount of white miso paste, which keeps the crust from being too sweet and adds a savory complexity. Use a lightly greased measuring cup to press the sticky mixture into the pie plate.

Ingredients

  • Cooking spray

  • 3 cups miniature marshmallows (about 5 1/4 ounces)

  • ¼ cup unsalted butter (2 oz.)

  • 1 tablespoon white miso

  • 3 cups gluten-free maple granola (about 11 ounces) (such as Bob's Red Mill Maple Sea Salt Granola), lightly crushed

  • ½ teaspoon ground cinnamon

  • ½ teaspoon kosher salt

Directions

  1. Grease a 9-inch pie plate with cooking spray. Combine marshmallows, butter, and miso in a large saucepan. Cook over medium-low, stirring constantly, until melted and smooth, 3 to 4 minutes. Remove from heat. Stir in granola, cinnamon, and salt.

  2. Quickly transfer mixture to prepared pie plate. Lightly spray bottom of a measuring cup with cooking spray; using bottom of measuring cup, press granola mixture into bottom and up sides of pie plate, creating a 1/2-inch-high lip above edge of pie plate. Let stand, uncovered, at room temperature until hardened and set, about 30 minutes.

Make Ahead

Crust can be made up to 2 days in advance and stored, covered, at room temperature.

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