Graham Cracker Crust III

Graham Cracker Crust III


"This spicy, crunchy crust is enhanced by cinnamon graham crackers and made crispier by egg yolk."


20 m servings 159 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 159 kcal
  • 8%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 16.9g
  • 5%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 151 mg
  • 6%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix together graham cracker crumbs, melted butter, and sugar. If desired, set aside 3 tablespoons of mixture for topping pie. Press remaining mixture firmly into bottom and sides of a 9 inch pie pan. Brush surface with beaten egg yolk.
  3. Bake in preheated oven for 10 minutes, until lightly browned.
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Your rating



  1. 23 Ratings


I made a double batch of this recipe because I was making two pies, a fresh Strawberry and a Key Lime. I followed the recipe exactly, except for using plain graham crackers instead of cinnamon ...

This was the first time I ever got a compliment on a pie crust!! I used 2 cups of Cinnamon Sugar Oatmeal Crunch graham crackers (Kroger brand), 1/2 cup melted butter, and 3 T of sugar for one...

This crust tasted wonderful; however, it stuck to the pie pan and we had to destroy our pie to get it out. The taste was so good that I will try again!

For those having problems with the crumbs while brushing on the egg...make sure you are using real butter and not margarine. It may make a difference. And, make sure the crumbs are very fine a...

I really like this recipe. The egg yolk was hard to brush onto the crust (that's why I gave it four stars), but I actually ended up spreading it easier with the back of a measuring spoon. I wond...

We loved this recipe with gingersnaps rather than graham. It took me 2 egg yolks to brush on entire surface, but the egg is what makes the crust so perfect. Thanks for this recipe

Great taste with lower sugar and fat than my old recipe. Three ideas: I microwaved Imperial margarine (lowest fat margarine)in the pie plate to butter the pan; then used fingers/back of spoon to...

I felt really dumb, but I found it nearly impossible to brush the crust with egg yolk. It kept clumping up on the pastry brush. I added water to thin the egg yolk to no avail. I did like the ...

i too had trouble brushing on egg yolk, even after i beat it a while. i thought that was the trick, but it wasn't. and yes, it was very firmly pressed. i wish jackie would respond and tell us...