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Nutrition Facts
Serving Size 1 pie crust 311g Recipe makes 1 pie crust)
Calories 1484
Calories from Fat 681		(45%)
Amount Per Serving		%DV
	Total Fat 75.7g	116%
	Saturated Fat 39.3g	196%
	Monounsaturated Fat 22.0g
	Polyunsaturated Fat 9.0g
	Trans Fat 0.0g
Cholesterol 152mg		50%
Sodium 1248mg		52%
Potassium 516mg		14%
Total Carbohydrate 186.3g		62%
	Dietary Fiber 8.3g	33%
	Sugars 88.9g
Protein 17.7g		35%
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Graham Cracker-Oatmeal Crust

Recipe #32495 | 17 min | 10 min prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: s'kat
Jun 29, 2002

Oats stirred into graham cracker crumbs make this crust extra chewy... goes very well with most any fruit pie! from Icebox Pies cookbook

1 pie crust (change servings and units)

Ingredients

11 whole graham crackers (yield approx. 1 1/3 cups crumbs)
5 tablespoons unsalted butter, melted
1/2 cup old fashioned oats
3 tablespoons firmly packed dark brown sugar
1 teaspoon pure vanilla extract
1/8 teaspoon salt

Directions

1
Preheat oven to 350°.
2
Process crackers in food processor until finely ground.
3
You can also place crackers in plastic bag and grind down using rolling pin.
4
Combine crumbs, butter, oats, brown sugar, vanilla and salt, stirring until crumbs are moistened.
5
Press mixture evenly across 9-inch pie plate.
6
Bake crust until crisp, about 7 minutes.
7
Let cool completely before filling.
8
Crust may also be wrapped tightly in plastic and frozen up to one month.

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Featured Reviews for This Recipe

From: MarySC

On Oct 5, 2008

I will never make a classic graham cracker crust again. This one is firm and yet soft, cuts great and doesn't get soggy even after a couple of days. THANKS!

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From: nikki123

On Jul 19, 2008

Excellent! I use this with a key lime pie recipe and I get rave reviews. It also works really well with chocolate graham crackers.

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From: mapaklenk

On Jul 26, 2009

This is a good crust as it doesn't get soggy, but the oatmeal doesn't cook quite enough to blend in well, taste-wise, with the cookie crumbs. Will use again, though, as it holds up well and is easy to make. Thanks for sharing! Update: made this again for a strawberry pie and this time coarsely ground the oatmeal in a mini-food processor before adding to the crumbs. Used white sugar, as had no brown. These changes made the taste perfect and have changed the rating from 4 to 5. Thanks again for a crust that can truly stand up to a juicy filling.

2 people found this review helpful

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From: SmoochTheCook

On Sep 9, 2007

Just made this and before I even give them a chance to devour it, I'm going to say WTG and THANK YOU!!!!! This is the first graham based crust that ever ever turned out well for me. It's durable! YAY! I did, however have to use light brown sugar and used rolled oats, which didn't make any difference. Thanks again for the terrific technique/recipe! Only one for me for now on!

1 person found this review helpful

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