![Granola and Marshmallow Piecrust](https://cdn.statically.io/img/www.foodandwine.com/thmb/Syh4Sj5UIgk2zoSSI2oNOrUNOCM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Granola-and-Marshmallow-Piecrust-FT-BLOG1022-2000-c2480788814144499e712cda12fb89bd.jpg)
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
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Cooking spray
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3 cups miniature marshmallows (about 5 1/4 ounces)
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¼ cup unsalted butter (2 oz.)
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1 tablespoon white miso
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3 cups gluten-free maple granola (about 11 ounces) (such as Bob's Red Mill Maple Sea Salt Granola), lightly crushed
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½ teaspoon ground cinnamon
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½ teaspoon kosher salt
Directions
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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.
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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.