Graham Cracker Crust III

Graham Cracker Crust III

Jackie Smith 0

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

Ingredients 20 m {{adjustedServings}} servings 159 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • 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

On Sale

What's on sale near you.


  • 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.
Tips & Tricks
How To Make Pie Dough

See the tricks to making pie dough from scratch.

Butter Flaky Pie Crust

This buttery crust is ideal for any kind of pie.

Rate recipe

Your rating


Reviews 17

  1. 23 Ratings

flying chef

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 ones, and carefully pressed the mixture into two glass 9" pie plates. I used a wide spoon to smooth the crust and press it very firmly in place. When I began brushing the beaten egg yolk on( using a soft, long bristled pastry brush), everything started to fall apart! The sticky yolk just tore up my crust. It was a very tedious and messy job, and I used both my beaten yolks on the first crust, and it was very unevenly covered. I decided to put the second crust in the freezer to firm up the melted butter while I baked the first yolky one in the oven. When it came out of the oven, it was definately well set, and no longer crumbly. I took piecrust number two out of the freezer and lo and behold it was nice and firm, and the yolk brushing went perfect with no crumbling! Finished result- excellent crusts! Just chill before brushing on the egg yolk!


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 9 1/2 inch deep dish pie. The taste was an awesome compliment to the French Silk chocolate filling. I didn't have a bit of trouble spreading the egg yolk...but I pressed the crust REALLY hard into the plate so I think that may have stabilized it. Also, it cut and served like a dream! Thanks for sharing! This will be the ONLY graham cracker crust I serve from now on!


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!