Pie Crust, Cookie-type, Graham Cracker, Ready Crust
Whole food · Baked Products
Photo: Wikipedia
This is a pre-made, cookie-like pie crust crafted from finely ground graham crackers, butter, and sugar, pressed into a pie plate. It offers a satisfyingly crisp yet slightly crumbly texture with a distinct, honey-sweetened, toasty wheat flavor. Nutritionally, it's a dense energy source, with over half its calories coming from fats and carbohydrates.
Calorie split: 4% protein · 51% carbs · 45% fat
↓ Full nutrition💚 Why it's loved
People adore it for its nostalgic, comforting flavor that instantly evokes classic American desserts like key lime or cheesecake. Its versatility is legendary, forming the perfect sweet foundation for no-bake pies, tarts, and even savory appetizers.
⚠️ Watch-outs & how to enjoy it better
The high sugar and refined carbohydrate content can lead to blood sugar spikes, making it a poor choice for those managing diabetes or insulin resistance. To counteract this, pair a slice with a source of protein (like Greek yogurt) or healthy fat (like nuts) to slow digestion. It also contains common allergens like wheat and may include soy lecithin.
Key benefits
- Provides quick energy from carbohydrates
- Contains some dietary fiber from whole grain wheat
- Offers a convenient, no-bake base for countless desserts
- The fat content helps create a rich, satisfying mouthfeel
- Serves as a reliable pantry staple for impromptu baking
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The iconic Graham Cracker was invented in 1829 by Presbyterian minister Sylvester Graham, who promoted a bland, whole-wheat diet as a moral and health crusade—the sweet, buttery crust we know today is a delicious rebellion against his original austere vision.
Full nutrition (USDA data · scales with serving)
| Water | 4.4 g |
| Energy | 501 kcal |
| Energy | 2097 kj |
| Protein | 5.1 g |
| Total lipid (fat) | 24.8 g |
| Ash | 1.4 g |
| Carbohydrate, by difference | 64.3 g |
| Fiber, total dietary | 1.9 g |
| Total Sugars | 18.1 g |
| Sucrose | 18.1 g |
| Glucose | 0.00 g |
| Fructose | 0.00 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Starch | 35.9 g |
| Calcium, Ca | 29.0 mg |
| Iron, Fe | 2.6 mg |
| Magnesium, Mg | 23.0 mg |
| Phosphorus, P | 117 mg |
| Potassium, K | 113 mg |
| Sodium, Na | 471 mg |
| Zinc, Zn | 1.3 mg |
| Copper, Cu | 0.22 mg |
| Manganese, Mn | 1.3 mg |
| Selenium, Se | 2.6 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.18 mg |
| Riboflavin | 0.21 mg |
| Niacin | 3.2 mg |
| Pantothenic acid | 0.18 mg |
| Vitamin B-6 | 0.08 mg |
| Folate, total | 65.0 ug |
| Folic acid | 46.0 ug |
| Folate, food | 19.0 ug |
| Folate, DFE | 97.0 ug |
| Choline, total | 17.7 mg |
| Betaine | 38.8 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 1.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 23.0 ug |
| Vitamin E (alpha-tocopherol) | 1.9 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 21.8 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 5.0 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 | 0.02 g |
| SFA 15:0 | 0.00 g |
| SFA 16:0 | 2.8 g |
| SFA 17:0 | 0.03 g |
| SFA 18:0 | 2.0 g |
| SFA 20:0 | 0.10 g |
| SFA 22:0 | 0.10 g |
| Fatty acids, total monounsaturated | 16.9 g |
| MUFA 16:1 | 0.01 g |
| MUFA 18:1 | 16.9 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.7 g |
| PUFA 18:2 | 1.6 g |
| PUFA 18:3 | 0.06 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)
Estimated from Pie Crust, Cookie-type, Chocolate, Ready Crust — USDA does not publish this profile for Pie Crust.
| Tryptophan | 0.08 g |
| Threonine | 0.20 g |
| Isoleucine | 0.23 g |
| Leucine | 0.38 g |
| Lysine | 0.24 g |
| Methionine | 0.07 g |
| Cystine | 0.11 g |
| Phenylalanine | 0.28 g |
| Tyrosine | 0.16 g |
| Valine | 0.32 g |
| Arginine | 0.29 g |
| Histidine | 0.11 g |
| Alanine | 0.24 g |
| Aspartic acid | 0.45 g |
| Glutamic acid | 1.3 g |
| Glycine | 0.24 g |
| Proline | 0.42 g |
| Serine | 0.26 g |
FAQ
Can I make a graham cracker crust from scratch?
Absolutely. It's simple: combine 1 ½ cups of graham cracker crumbs, ⅓ cup sugar, and 6 tablespoons of melted butter. Press firmly into a pie dish and chill for at least an hour before filling.
Why does my graham cracker crust get soggy?
This often happens with very wet fillings. To prevent it, you can pre-bake the empty crust at 350°F (175°C) for 8-10 minutes to set it, or brush the cooled crust with a thin layer of melted chocolate or beaten egg white as a moisture barrier before adding the filling.
Is this crust gluten-free?
Standard graham crackers are made from wheat flour and contain gluten. To make a gluten-free version, you must use certified gluten-free graham crackers or substitute with crushed gluten-free cookies like amaretti or gluten-free digestive biscuits.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 5.01 kcal/g · 4% calories from protein · 1.9 g fiber · 18.1 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 4.17 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.