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.

By

Paige Grandjean

Updated on August 2, 2023

Tested by

Food & Wine Test Kitchen

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.

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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

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.
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.