Friday, April 13, 2018


Recently I made a Strawberry Pie. It was so delicious! We loved it. When I shared it with you, I asked you to use your imagination. The reason I was making this request was because I used the only purchased graham cracker crust I had. The problem? It was a 10 - inch crust and the recipe called for a 9 - inch crust. I knew the filling would not be enough, but I had been wanting to make it for several days and I didn't want to go to the store and buy a smaller one. I was also too lazy to make my own crust.

I have made graham cracker crusts before but I am not always successful. That's why I am hesitant to make my own. So many of the purchased crusts have high fructose corn syrup and we are trying to avoid that. That's why I was so excited to see this recipe in my Kitchen Klatter Cookbook. I just don't think anyone should call something "absolutely perfect" if it isn't. It was enough to convince me to try it and I am glad I did.

The opportunity for me to make the strawberry pie came sooner than I expected. Our senior pastor was turning 65 Sunday and the church decided to surprise him with a "Pie Birthday Party" after the last service Sunday morning and asked people to bring certain pies. They were asking for four strawberry pies and even though there were other pies I probably would have volunteered for, I decided I would make the strawberry pie, but make it no-sugar-added for members who might be diabetic. Because of that, I knew I would have to make my own cracker crust and just use stevia for the sugar. (I realize the graham crackers did have added sugar, but Member Ann told me she checked her blood sugar after eating a piece and it didn't change any. She LOVED the pie, btw and asked me specifically about the crust.

Since I just shared the recipe for the pie last week, I am just going to give you a link HERE to the recipe in case you missed it. Here is what it looked like. I used sugar-free strawberry Jell-O and also about 1-1/2 of two 14 - ounce bags of frozen sliced strawberries that did not have added sugar.

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1-1/2       cups finely crushed graham cracker crumbs (I used cinnamon graham crackers and crushed them.)
1/4          teaspoon cinnamon (I used about 1/8 teaspoon since I had used the cinnamon graham crackers.)
1/4          cup sugar (I used stevia.)
1/3          cups melted butter or margarine

Preheat oven to 400 degrees F.

Crush graham crackers and place in a small mixing bowl. (I placed two at a time in a ziplock bag and crushed them using a rolling pin.)

Add the cinnamon and sugar and mix well.
Add the butter.
Mix well.

Press mixture into the bottom and sides of a 9 - inch pie pan. 

Bake for 8 minutes. Cool on wire rack.

I think the cinnamon is a pleasant surprise.

P.S. My husband's cousin told me she uses a chocolate crust and that reminded me that you can buy chocolate graham crackers. I must give that a try. Enjoy your day!


  1. Please note. This recipe uses VOLUME of graham crackers, not number of squares. This is the way it should be.

    1. I know. I love when a recipe does this. Especially when using bananas. Thanks for stopping by.