Beat one egg and brush into the bottom and sides of the graham cracker pie crust. Cook the pie crust for 5 minutes in the oven at 375 degrees.
After removing the pie crust from the oven, combine all filling ingredients and spoon into the crust.
Mix all topping ingredients with a pastry cutter until blended well and crumbly. Top filled pie with topping and bake for 50 minutes at 375 degrees.
You can use either a regular pastry pie crust, or a graham cracker crust. I use a graham cracker crust because it gives the pie a sweeter, more flavorful taste. I always use a store bought graham cracker crust only because it's faster than making one, however, if you have a great homemade graham cracker crust recipe, the pie will present prettier in a nice pie dish. I usually buy the 9 ounce graham cracker crust. It's a little larger (and will usually be labeled with "2 extra servings" on the package) because by the time you get your topping on the pie it's pretty full.
If you would prefer to make this recipe gluten free, use a gluten free flour mixture in the filling and the topping mixes. For the crust substitute with either a gluten free pastry, or a gluten free graham cracker crust, or simply bake without the crust in a pan and top with some vanilla ice cream (Edy's Grand French Vanilla is gluten free).