27 Ratings
  • 5 Rating Star 14
  • 4 Rating Star 5
  • 2 Rating Star 4
  • 3 Rating Star 4

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

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
8
Max Servings:
8
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Ingredients

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

  • Bake in preheated oven for 10 minutes, until lightly browned.

Nutrition Facts

159.16 calories; 1.5 g protein; 16.86 g carbohydrates; 0.44 g dietary-fiber; 9.6 g sugars; 9.81 g fat; 5.3 g saturated-fat; 45.94 mg cholesterol; 266.6 IU vitamin-a-iu; 0.97 mg niacin-equivalents; 0.02 mg vitamin-b6; 0 mg vitamin-c; 10.56 mcg folate; 8.77 mg calcium; 0.65 mg iron; 5.02 mg magnesium; 25.89 mg potassium; 150.76 mg sodium; 0.04 mg thiamin; 88.32 calories-from-fat; 41 percent-of-calories-from-carbs; 54 percent-of-calories-from-fat; 3 percent-of-calories-from-protein; 29 percent-of-calories-from-sat-fat


Reviews (20)

Read All Reviews

Most helpful positive review

BIZZYSMOM
11/07/2003
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!
(37)

Most helpful critical review

Anonymous
08/11/2003
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 idea of using cinamon graham crakers though.
(10)
27 Ratings
  • 5 Rating Star 14
  • 4 Rating Star 5
  • 2 Rating Star 4
  • 3 Rating Star 4
flying chef
04/26/2008
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!
(87)
BIZZYSMOM
11/07/2003
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!
(37)
GINNYG
04/10/2003
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!
(33)
Anonymous
03/30/2007
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 and not chunky.
(26)
JAE
03/23/2008
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 wonder if I refrigerated the crust before brushing the yolk if the cold butter would hold the crust together better. Because of the review saying the crust stuck to the pan I brushed my stoneware pie plate with a very little amount of butter. No sticking! I didn't use cinnamon graham crackers because cinnamon wouldn't fit with the lemon truffle pie. I used organic graham crackers to avoid partially hydrogenated veg. oil. I'll definitely use this crust over and over again.
(17)
Anonymous
11/07/2003
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
(15)
Earth Mother
08/11/2009
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 spread the crumbs so it made the butter disperse and stay together; Hints from Heloise's tip that I use for all pies: use a whole egg lightly beaten and apply with a pastry brush to the bottom only though for this I followed the recipe and covered the sides as well. This crust was used for a fudge pie...a winning combination of fudge chocolate and a buttery crust. My family raved!
(13)
Anonymous
08/11/2003
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 idea of using cinamon graham crakers though.
(10)
sue t.
01/02/2006
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 how she brushes this one. if i had about 3 yolks i guess i could do it.
(8)