Graham Cracker Crust III

Graham Cracker Crust III

17 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Jackie Smith
Recipe by  Jackie Smith

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

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Adjust Servings

Original recipe yields 1 - 9 inch crust



  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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Reviews (17)

Rate This Recipe
flying chef

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!

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Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet



previous recipe:

Graham Cracker Crust I


next recipe:

Healthier Graham Cracker Crust