Foods | Cooking
Hints & Tips
I know that there are ready-made Graham
Cracker pie crusts available in the frozen section at your grocery store, but
they are stale, dry, and bland. A moist, tasty graham cracker pie crust is very
easy to make by just following this easy-to-make graham cracker pie crust recipe
below. The perfect graham cracker pie crust recipe is so simple to make and so delicious that you
will never want to purchase one from your grocery store again.
Check out Linda's great
Graham Cracker Pie Crust Recipe:
Yields: 1 pie crust
Prep time: 10 min
Bake time: 10 min
1/3 cup melted unsalted butter
1 1/2 cups graham cracker crumbs or 10 to 12 whole graham crackers*
1/4 cup granulated sugar
* If using the whole graham cracker, place them in a
re-sealable plastic bag and crust with your rolling pin. Then measure 1 1/2 cups of crumbs.
Preheat oven to 375 degrees F.
In a small saucepan or microwave, melt the butter.
In a medium-sized bowl or a food processor, combine graham crackers, sugar, and
melted butter; blend until the texture of coarse meal.
Press into a 9- or 10-inch pie pan. Try to make the crust about 1/8 inch (1/3 cm) evenly all
around. If the crumb mixture won't stick where you press them, just add another
tablespoon of water to the mix. Even the crumbs up and make sure there are no
gaps or holes. NOTE: If you chill the crust for an hour before you bake it, this will help
prevent crumbling when you want to serve it.
Bake approximately 8 to 10 minutes. The edges may be just slightly browned, but you do not want the edges or crust
Remove from oven and let crust cool, on a wire rack, before filling.
TIP: Before serving loosen pie crust from pan; dip bottom in hot water for a few seconds.
Makes 1 graham cracker pie crust.
Use chocolate graham crackers.
Add 1/4 cup nuts (of your choice) to mixture before processing.
Add a little cinnamon, nutmeg, or allspice to the crumbs for a spiced flavor.
Peanut Butter and Graham Cracker Pie Crust - Substitute 1/3 cup smooth or crunchy peanut butter for the butter.
Linda Stradley - By
What's Cooking America© copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. -