Recipes Desserts Pies & Tarts Pie Crust Recipes Granola and Marshmallow Piecrust 4.0 (1) 1 Review Rice Krispie Treats were the inspiration for this gluten-free piecrust made from granola coated in gooey melted marshmallows. By Paige Grandjean Paige Grandjean Paige Grandjean is a food editor, recipe developer, and food stylist with over seven years of experience in food media. Her work has appeared in more than 15 nationally distributed publications, award-winning cookbooks, and digital platforms. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close 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. Cook Mode (Keep screen awake) 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. Make Ahead Crust can be made up to 2 days in advance and stored, covered, at room temperature. Originally appeared: November 2022 Rate It Print