• First, place the graham crackers into the food processor and pulse until fine crumbs.
  1 cup homemade gluten-free graham cracker crumbs
• Second, add in the monk fruit sweetener, maple sugar, and salt and blend until combined.
  2 tsp monk fruit sweetener, 1/2 tsp maple sugar, 4 tbsp coconut oil, 1 large pinch of salt
• Third, pour the crumbs into a bowl and set aside.
• Finally, melt the oil in the microwave for about 30 seconds to 1 minute.
• Pour the melted oil into the crumbs and stir until combined: it resembles sand.
• Next, place approximately 1/3 cup of the mixture into the bottom of three (4-inch tart tins with removable bottoms).
• Press the crumbs into the bottom and sides of the tart tins with a cup.
• Make sure to create thick sides so they don't crumble when cut.

Freezer Method

• First, place the tart tins with graham cracker crust into the freezer for 5 minutes.
• Second, remove from the freezer and fill with filling.

Baking Method

• First, preheat the oven to 350 F.
• Second, place the graham cracker crust tart tins onto a baking sheet.
• Third, place them in the middle of the oven and bake for 8 - 12 minutes.
• Lastly, cool on a rack and finish with filling.

Instructions for 9-inch Pie Crust

• First, and foremost double the recipe and continue with the directions.
• Choose whether or not to do the freezer method or the baking method.
• For a 9-inch pie crust preheat the oven to 350 F.
• Place the graham cracker crust into the middle of the oven and bake for 10 -12 minutes.
• Allow to completely cool before adding any filling.