Graham Cracker-Oatmeal Crust

"Oats stirred into graham cracker crumbs make this crust extra chewy... goes very well with most any fruit pie! from Icebox Pies cookbook"
photo by Amber C. photo by Amber C.
photo by Amber C.
photo by Amber C. photo by Amber C.
Ready In:
1 pie crust




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

Questions & Replies

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  1. 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.
  2. 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!
  3. 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!
  4. This crust turned out great! It is chewy and soft, next time I think I will bake about 9-10 min to get it a little firmer because the filling softens it up anyways. I used lowfat B&B yogurt butter and I processed the graham crackers and added oats last and pulsed it a few times to break them up a bit. Thanks for posting such a great recipe!
  5. This was an awesome recipe and will not be using a different one again. I made it with a vanilla cream pie recipe I found on zaar (did the coconut version) and it was amazing! I am now going to use it for my Thanksgiving pie crusts! I doubled the vanilla because I like vanilla and used an extra TBSP of butter. Thanks so much!


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