Fifty-50 Sugar-Free Graham Cracker Pie Crust, 6-Ounce Units

Half our profits fund Diabetes Research. Sugar free. For use in a Low glycemic diet. Not a low calorie food. Ready-to-use. NutraSweet brand sweetener.

Quick facts

  • 50% of profits from the entire Fifty50 line is contributed to diabetes research

Top reviews

made me sick

I don’t know much about this product since when I opened the box a roach came running out. I threw the contents out after I killed the little visitor.
TeresaVilla Grove, CO

Great taste, more fillings!

One of the hardest choices we diabetics have to make is what to eat, especially when it comes to dessert. This product provides the base for any number of low/no sugar fillings. I’m very pleased with the taste, price and quality of these pie crusts and would recommend them to anyone watching their sugar intake.
ThanhFranklin, VA


Awesome! I can eat graham cracker crusts now!! I recommend this to any1 who needs to watch their sugar!
EvaLorman, MS

Wish I could find these locally

I love these crusts. Only caveats are to use them in a timely manner (some of mine got too old and smelled bad; I’m going to try freezing my new ones to see if they stay better). They do tend to crumble if hit (my current batch seems to have been hit in shipment), but they still taste good.
MelodeeSophia, NC

Wow Love the Pie Crust

Im so grateful for finding the sugar free pie crusts. They are super. They have great flavor and are totally sugar free
EfrenSaint Anne, IL

not as advertised

This is not pie crust. It is soft graham cracker powder in an aluminum pie pan. When the pan cover is removed the soft graham cracker powder falls apart when placing filling in the pan and then trying to remove a portion. I scoop out the powder and place it in a bowl then add some filling and mix it up and serve portions on to a plate. Tastes ok this way. This graham cracker pie crust is NOT firm, hard or sweet like the ones you get in the grocery store. It is a cheap knockoff. Dont buy.
MiquelKiowa, CO

crumbly graham

Package arrived yesterday and today I used one crust — it was totally crumbly…powder…nothing solid about it. Very disappointing. I guess I have to go back to making my own crusts.
ArleenKershaw, SC

Love these for pumpkin cheesecake! (scroll for recipe!)

I like to keep my carbs down, and with the Fifty50 pie crusts I can do just that. They taste great! I make a great pumpkin cheesecake in these shells – no one ever has any idea it’s lower carb. 🙂 Here’s the receipe:

Gina’s Low-Carb Pumpkin Cheesecake
(Makes 2 pie shells)

1 8oz package of Philadelphia cream cheese (Neufchatel)
1/3 cup plus 1.5t Truvia (20 packets or use Truvia spoonable)
1/3 cup Daisy light sour cream
2 large eggs
2 egg whites from large eggs
1t pure vanilla extract
2/3c canned pumpkin (not pumpkin pie filling; ingredients should just say “pumpkin”)
1/2t ground cinnamon
1/4t ground nutmeg
1/4t ground ginger
1/8t ground cloves
(or substitute all of the above spices for 1T Pumpkin Pie Spice)
1/4t salt
1c plus 2T Whole Milk Ricotta
Toasted pecans for garnish
2 Fifty50 graham cracker crust shells

Preheat oven to 325 with a rack in the lower third of the oven.

Using an electric mixer, beat the cream cheese and Truvia on medium for several minutes until it is completely smooth and well blended. Add the sour cream, eggs, egg whites, and vanilla. Mix for 2-3 minutes longer to blend well. Scrape down the sides of the bowl as needed. Add the pumpkin, spices, and salt and mix for 1 minute longer. Add the ricotta and mix until just incorporated.

Pour the batter into the pie shells and bake for 50-60 minutes until the cheesecake jiggles only slightly in the center when you gently shake the crust. If the cheesecake browns too quickly or begins to crack, tent a piece of foil over the top, without touching the filling for the remaining baking time.

Transfer the pies to a wire rack to cool for 1 hour. Cover loosely with plastic wrap or foil and refrigerate for at least 3 hours or overnight.

Just before serving, garnish with toasted pecans. Refrigerate any leftovers tightly covered for up to 3 days.

Approximate nutritional facts (per 1/8 slice of pie):
284 calories
18g total fat
12g total carbs (net)
8.5g total protein

AsiaWatonga, OK

50/50 Sugar -Free Pie Crust

I Have two diabetics in my family, this is a delicious dessert for them,I fill with sugar free pudding. I keep the pie crust in the freezer until needed, my non diabetic daughter likes these better than regular graham pie crust
RayeIllinois City, IL


It’s good to find a sugar free pie crust. Better still, there is no after taste. I purchased them for friends and family who are diabetic and will be ordering more in the future.
GerardSherrard, IL