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    You are in: Home / Recipes / Cinnamon Graham Crust Recipe
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    Cinnamon Graham Crust

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    Redneck Epicurean's Note:

    Mom always said make do with what you have, so I did. I was out of regular graham crackers for a crust so I used cinnamon/sugar grahams with my "cheater's cheesecake" (a box of s.f. instant pudding and pie filling cheesecake flavor and a can of Splenda cherry pie filling). This made something that would usually be the norm a bit more special.

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    My Private Note




    Units: US | Metric


    1. 1
      Crush the crackers in a zip top baggie with a rolling pin (get your kids in on this while you mix the filling).
    2. 2
      The easiest way to mix the crumbs and butter is directly in the bag. Just stream in the butter and knead a bit to combine the two. If you need more butter to moisten the crumbs, add it now. Pour into the pan.
    3. 3
      Using a piece of plastic wrap or a flat measuring cup, form the crumbs in the pan.
    4. 4
      Bake at 350 degrees for 7-10 minutes if making a non-refrigerated pie. Refrigerate if making a chilled pie.

    Ratings & Reviews:

    • on September 26, 2006


      This is a great crust. It gives your pies a nice little extra something that most people can't figure out right away! ;-)

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Cinnamon Graham Crust

    Serving Size: 1 (85 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 762.2
    Calories from Fat 490
    Total Fat 54.5 g
    Saturated Fat 30.4 g
    Cholesterol 122.0 mg
    Sodium 835.0 mg
    Total Carbohydrate 64.5 g
    Dietary Fiber 2.3 g
    Sugars 26.1 g
    Protein 6.2 g

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