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    You are in: Home / Recipes / Graham Cracker-Oatmeal Crust Recipe
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    Graham Cracker-Oatmeal Crust

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    Total Time:

    Prep Time:

    Cook Time:

    17 mins

    10 mins

    7 mins

    s'kat's Note:

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

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    pie crust

    Units: US | Metric


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

    Ratings & Reviews:

    • on August 07, 2013


      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. Also, it only took 10 whole graham crackers for me to make 1 1/3 cups. 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.

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    • on January 03, 2013


      Really appreciated this recipe! Hubby wanted a low fat pudding pie for Christmas dessert, but I really don't like the store bought graham cracker crusts! They break so easily b/f I can even use it! This recipe was a life-saver. I used low fat cinnamon crackers & pressed the crust up the sides as well as on the bottom of the pie plate. I needed to bake it for 10 min, not 7 to get it crispy enough. I DID have a little problem w/ it being a tad crumbly, but no complaints. I used the "rolling pin" method to crush the graham crackers (worked great) & I think I needed to get the crumbs a bit more fine. Thanks AGAIN!

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    • on June 08, 2010


      Loved this! I've never been able to get a Graham Cracker crust to hold together without crumbling apart. This one held up beautifully with the Lemon Meringue pie I made. Thanks for sharing. It's a Keeper!

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    Read All Reviews (19)


    Nutritional Facts for Graham Cracker-Oatmeal Crust

    Serving Size: 1 (311 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1484.1
    Calories from Fat 681
    Total Fat 75.7 g
    Saturated Fat 39.2 g
    Cholesterol 152.6 mg
    Sodium 1248.3 mg
    Total Carbohydrate 186.2 g
    Dietary Fiber 8.2 g
    Sugars 88.8 g
    Protein 17.7 g

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