Healthier Graham Cracker Crust

Healthier Graham Cracker Crust

sal 21

"This excellent chocolaty crust is lower in fat than most. Cocoa powder and nonfat yogurt make it delicious without adding lots of excess calories."


15 m servings 84 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 84 kcal
  • 4%
  • Fat:
  • 1.7 g
  • 3%
  • Carbs:
  • 16.1g
  • 5%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 101 mg
  • 4%

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, cocoa powder, yogurt, and brown sugar. Press mixture firmly into a 9 inch pie pan.
  3. Bake in preheated oven for 5 minutes.
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Your rating



  1. 60 Ratings


I was surprised how wonderful this crust was!! I too left out the cocoa, and made this crust for a pumpkin pie. Using vanilla yogurt added a nice touch (the possibilities are endless with the ...

I give this recipe 3 stars for taste and an extra for ingenuity and calorie-cutting. I had graham crackers so I just crushed them instead of buying crumbs (though the former is a bit more time-...

Hurray for healthier! I made this without the cocoa powder and used flavored (soy) yogurt for a pumpkin pie. You couldn't tell. Tip: mix the yogurt in really well because it sticks to the utensi...

I made this crust without the cocoa and with vanilla yogurt. It turned out great and no one could believe it was actually healthier. I topped it with vanilla pudding, and I bet it would taste ...

I give this 4 stars because it was slightly chewy. That said, this is a VERY good alternative to the high fat crusts. I did not add the cocoa powder but otherwise made it the same. Besides the t...

yummy! I made this crust for the Crumble Apple pie...I must admit I was a little worried about how this crust would turn out since I had a 9.5" pan and had to tweak things...but it turned out gr...

It tastes good and is low-fat, but I found a few problems: it doesn't make *quite* enough for a standard 9" pie pan, it was too soft, and it became soggy after sitting in the fridge for a day. B...

I used 4 tbsp of vanilla yogurt and I did use the coco. It was great with sugar free vinilla pudding pie. It's a keeper!

Made it without cocoa for a lemon meringue pie, it was very good.