Pie crust, cookie-type, prepared from recipe, graham cracker, chilled
Whole food · Baked Products
Photo: Wikipedia
This is a pre-made, chilled graham cracker crust, a staple of American home baking. It boasts a crisp, sandy texture and a sweet, buttery flavor with notes of honey and molasses. Nutritionally, it is a high-energy, carbohydrate-dense base, primarily from refined flour and sugar.
💚 Why it's loved
People love it for its effortless convenience and the nostalgic, sweet crunch it provides as the foundation for classic no-bake desserts like cheesecake and key lime pie. Its versatility allows it to be used for both sweet and some savory chilled dishes.
⚠️ Watch-outs & how to enjoy it better
The high sugar and refined carb content can lead to blood-sugar spikes, and it is a common allergen due to wheat (gluten) and often dairy (butter). To counteract this, pair a slice with protein-rich Greek yogurt or nuts, and practice strict portion control by enjoying a thin slice as part of a balanced meal.
Key benefits
- Provides quick energy from carbohydrates.
- Offers a convenient, no-bake base for pies and tarts.
- Contains a small amount of dietary fiber.
- Adds a rich, buttery flavor to desserts.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The graham cracker itself was invented in the 1820s by a Presbyterian minister named Sylvester Graham, who promoted it as a health food to curb 'carnal urges,' a far cry from its modern role as a sweet dessert base.
Full nutrition (scales with serving)
| Water | 6.1 g |
| Energy | 484 kcal |
| Energy | 2025 kj |
| Protein | 4.1 g |
| Total lipid (fat) | 24.4 g |
| Ash | 1.5 g |
| Carbohydrate, by difference | 63.9 g |
| Fiber, total dietary | 1.5 g |
| Total Sugars | 37.6 g |
| Calcium, Ca | 20.0 mg |
| Iron, Fe | 2.1 mg |
| Magnesium, Mg | 18.0 mg |
| Phosphorus, P | 64.0 mg |
| Potassium, K | 86.0 mg |
| Sodium, Na | 560 mg |
| Zinc, Zn | 0.46 mg |
| Copper, Cu | 0.12 mg |
| Manganese, Mn | 0.45 mg |
| Selenium, Se | 5.9 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.10 mg |
| Riboflavin | 0.17 mg |
| Niacin | 2.1 mg |
| Pantothenic acid | 0.22 mg |
| Vitamin B-6 | 0.04 mg |
| Folate, total | 34.0 ug |
| Folic acid | 27.0 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 53.0 ug |
| Choline, total | 15.4 mg |
| Vitamin B-12 | 0.02 ug |
| Vitamin A, RAE | 191 ug |
| Retinol | 179 ug |
| Carotene, beta | 143 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 833 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 31.0 ug |
| Vitamin E (alpha-tocopherol) | 2.3 mg |
| Vitamin K (phylloquinone) | 24.2 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 5.1 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.07 g |
| SFA 16:0 | 3.1 g |
| SFA 18:0 | 1.9 g |
| Fatty acids, total monounsaturated | 11.1 g |
| MUFA 16:1 | 0.05 g |
| MUFA 18:1 | 11.1 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 6.8 g |
| PUFA 18:2 | 6.5 g |
| PUFA 18:3 | 0.29 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.05 g |
| Threonine | 0.12 g |
| Isoleucine | 0.15 g |
| Leucine | 0.29 g |
| Lysine | 0.11 g |
| Methionine | 0.07 g |
| Cystine | 0.09 g |
| Phenylalanine | 0.20 g |
| Tyrosine | 0.13 g |
| Valine | 0.17 g |
| Arginine | 0.17 g |
| Histidine | 0.09 g |
| Alanine | 0.14 g |
| Aspartic acid | 0.19 g |
| Glutamic acid | 1.3 g |
| Glycine | 0.15 g |
| Proline | 0.46 g |
| Serine | 0.20 g |
FAQ
Is this crust the same as a pre-made store-bought one?
Yes, the nutritional profile is very similar to a standard, commercially prepared graham cracker pie crust found in the baking aisle.
Can I use this for a baked pie?
It is primarily designed for no-bake or chilled fillings. Baking it can cause it to become overly dry or crumble, unless the recipe specifically calls for a short pre-bake.
What is the main source of the fat in this crust?
The fat primarily comes from butter or a butter substitute that is mixed with the crushed graham crackers to bind them together.