The recipe is great as is from sallysbakingaddiction.com. To make gluten free, use an almond flour crust, which I actually prefer to the typical graham cracker crust (see below).
Almond Meal Crust adapted from texanerin.com
- 1 1/4 cups (125 grams) blanched almond flour
- 1/4 cup (50 grams) granulated sugar
- 3 tablespoons (42 grams) butter, melted
- Preheat the oven to 350-F. Line a muffin pan with 9 liners.
- In a medium mixing bowl, stir together all the ingredients.
- Divide the mixture between the liners (18 grams or 3 1/2 teaspoons of mixture per liner) and lightly press down.
- Bake for 15 minutes or until lightly browned.
- Remove from the oven and cool for 10 minutes while preparing the filling.