Know what’s on your plate
Graham cracker pie crust
Calories & nutrition facts
cookie-type, ready crust
Nutrition facts
Per 100 g% DV- Calories 501 kcal —
- Protein 5.1 g 10%
- Carbohydrate 62 g 23%
- Fat 25 g 32%
- Saturated fat 5 g 25%
- Fibre 1.9 g 7%
- Sugars 18 g —
- Sodium 471 mg 20%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 1.9 mg 12%
- Vitamin K 21.8 µg 18%
- Thiamin (B1) 0.18 mg 15%
- Riboflavin (B2) 0.21 mg 16%
- Niacin (B3) 3.2 mg 20%
- Pantothenic acid (B5) 0.18 mg 4%
- Vitamin B6 0.08 mg 4%
- Folate (B9) 65 µg 16%
- Vitamin B12 0 µg 0%
- Choline 17.7 mg 3%
Minerals
- Calcium 29 mg 2%
- Iron 2.6 mg 14%
- Magnesium 23 mg 5%
- Phosphorus 117 mg 9%
- Potassium 113 mg 2%
- Zinc 1.3 mg 11%
- Copper 0.22 mg 25%
- Manganese 1.3 mg 56%
- Selenium 2.6 µg 5%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 501 | 5.1 g | 62 g | 25 g |
| 1 × oz | 28.4 g | 142 | 1.4 g | 18 g | 7 g |
| 1 × crust | 183 g | 917 | 9.3 g | 114 g | 45 g |
| 2 × oz | 56.7 g | 284 | 2.9 g | 35 g | 14 g |
| ½ × oz | 14.2 g | 71 | 0.7 g | 8.8 g | 3.5 g |
| 3 × oz | 85.1 g | 426 | 4.3 g | 53 g | 21 g |
| 4 × oz | 113.4 g | 568 | 5.8 g | 71 g | 28 g |
Similar foods
- Chocolate cookie-type pie crustready crust484 kcal / 100 g
- Chocolate pie crustcookie-type, ready-to-serve484 kcal / 100 g
- Standard type pie crustfrozen, ready-to-bake, baked509 kcal / 100 g
- Graham cracker cookieplain or honey, low fat386 kcal / 100 g
- Plain or honey graham cracker cookieincludes cinnamon430 kcal / 100 g
- Regular pie crustrefrigerated, baked506 kcal / 100 g
- Vanilla wafer pie crustcookie-type, prepared from recipe, chilled531 kcal / 100 g
- Graham wafer cookiecommercial424 kcal / 100 g
- Pie crustdry mix, prepared401 kcal / 100 g
- Crumble pie crustbaked486 kcal / 100 g
Questions about Graham cracker pie crust
How do you make a graham cracker pie crust from scratch?
Crush the crackers to fine, even crumbs, then stir in melted butter until the mixture holds together when squeezed. Press it firmly across the base and up the sides of a pie tin; bake at 175 °C for about 8–10 minutes for a crisp shell, then cool before filling.
Does a graham cracker crust need to be baked before adding the filling?
For a baked filling, it can usually go into the oven unbaked, though a brief blind bake helps it stay crisp. For a chilled pie, bake the crust at 175 °C for 8–10 minutes and let it cool completely before filling.
How do you stop a graham cracker crust from crumbling?
Use fine crumbs and enough melted butter for them to clump when pressed; pack the mixture firmly with the flat bottom of a glass, especially where the base meets the sides. Chill the crust before filling, or bake it briefly to set it.
What pies are made with a graham cracker crust?
It is a classic base for key lime pie, cheesecake and icebox pies, especially fillings that are creamy or tart. It also pairs well with chocolate, peanut butter, lemon and fresh fruit.
Can you use digestive biscuits instead of graham crackers for a pie crust?
Yes. Crush digestive biscuits finely and mix with melted butter, then press and bake the crust as you would a graham cracker crust; because biscuits differ in sweetness and fat, add the butter gradually until the crumbs hold together.
How should you store a graham cracker pie crust?
Keep an unfilled baked crust covered at room temperature for a day, or freeze it well wrapped for longer storage. Once filled, refrigerate the pie if its filling needs chilling.
Is a graham cracker crust sweeter than a regular pastry crust?
Usually: graham cracker crust gets its sweetness from the biscuits, while standard pastry crust is generally less sweet and more buttery. Graham crust is also crumbly rather than flaky, making it particularly suited to chilled, creamy fillings.
How much fat is in graham cracker pie crust?
A 28 g portion contains 7 g of fat, including 1.4 g of saturated fat.
Source: USDA FoodData Central 167520 · per 100 g · carbohydrate per EU label, fibre excluded
