Using a food processor, pulse about 10 whole gluten-free graham crackers until the crumbs resemble a fine, sand-like texture. If you don’t have a food processor, place the crackers in a zip-top bag and crush with a rolling pin. Measure out 1 3/4 – 2 cups of crumbs after crushing.

Transfer the crumbs to a medium mixing bowl. Add granulated sugar and whisk or stir together until evenly combined. The sugar helps bind the crust and adds a touch of sweetness.

Pour 1/2 cup (1 stick) of melted salted butter and vanilla over the crumb mixture. Stir with a fork or rubber spatula until all the crumbs are evenly moistened and the texture resembles wet sand. It should hold together when pressed between your fingers. If it doesn't, add a little extra butter.

Pour the crumb mixture into a 9-inch pie pan (glass, ceramic, or metal). Use could use a springform pan! Use the bottom of a flat measuring cup or a glass to press the mixture firmly and evenly across the bottom and up the sides of the pan. Take time to compress the crust well—this helps it hold together after baking or chilling. You can use a flat-bottomed measuring cup to ensure a perfect crust.

For a no-bake pie, place the prepared crust in the refrigerator for at least 1 hour to firm up before filling.

For a baked graham cracker crust, preheat the oven to 350°F (175°C) and bake for 8–10 minutes, or until lightly golden and fragrant. Allow to cool completely before adding the filling.

You can go either way in this recipe but I prefer it baked!