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Graham Cracker Crust I Recipe | Allrecipes Easy Graham Cracker Crust Recipe
Graham Cracker Crust I Graham Cracker Crust Easy Graham Cracker Crust
Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate. Bake at degrees F ( degrees C) for 7 minutes. If recipe calls for unbaked pie shell, just chill for about 1 hour. For a baked dessert, pre-bake this crust per your recipe's directions. I usually pre-bake for 10 minutes at В°F (В°C) or minutes at В°. Cheesecake Crust (baked or no bake) В· 2 1/4 cups (g) graham cracker crumbs (about 17 full sheet graham crackers) В· 5 tbsp (65g) sugar В· 1/8 tsp. I find that baked graham cracker crusts yield the best result. To bake the crust, place it in the oven at degrees F for 10 minutes. A baked. Pulverize graham crackers in food processor until finely ground into crumbs (skip this step if starting with graham cracker crumbs). В· Combine. Ingredients В· /2 cups crushed graham cracker crumbs (24 squares) В· 1/4 cup sugar В· 1/3 cup butter, melted. Use a food processor to process the graham crackers into fine crumbs. You'll need two cups, which is about 17 whole graham crackers. You can. 1 1/2 cups graham cracker crumbs from about 9 whole graham crackers В· 1/4 cup packed brown sugar В· 1/2 teaspoon cinnamon optional В· Pinch of salt. 12 rectangular graham cracker sheets (about 6 ounces), broken into pieces equaling about 1 1/2 cups В· 2 tablespoons sugar В· 1/8 teaspoon salt В· 8.

Make this no-bake Graham Cracker Crust with just 3 simple ingredients! Fill it with your favorite pie filling and enjoy a from-scratch homemade pie. There is nothing better than a graham cracker crust. Making a homemade graham cracker crust is indefinitely better than buying a premade one from the store. Homemade graham cracker crust is buttery, crisp, and crunchy, and bursting with that iconic honey graham cracker flavor we know and love. And what is it that makes it taste just so darn delicious when made into a pie crust? Why make a pie crust from scratch when you can easily get one at the store? Well, I totally understand why buying a store-bought flakey, buttery pie crust is sometimes the route to go for traditional pies. They can be overly complicated to get right from the chilling to the rolling to the baking… and on and on. But making a graham cracker crust from scratch? First, start by making graham cracker crumbs. Grind graham crackers in a food processor until fine crumb forms. Use about 10 full sheets of graham crackers. Once you have a fine crumb, combine it with granulated sugar. Speaking of, next stir in melted butter. I recommend using unsalted butter, but if you have salted, it will work too, it will just add a touch of salt to the crust itself. I highly recommend using a flat bottomed measuring spoon or drinking glass to firmly press down the crust. Making a firm crust base is one of the most important parts of this no-bake recipe, and ensures it holds together. Press the crumbs evenly across the bottom and up on the sides to your desired height. I like to use my fingers to go around the top to create a somewhat flat-topped crust edge, however, you can absolutely leave it more rustic. For a no-bake recipe , chill the crust in the fridge for hours so the sugar and butter have time to crystalize and hold together. You can also pop it in the freezer for future use, just be sure to thaw it before proceeding to make a pie. You can also bake the crust for a chilled no-bake filling, too. Yes, this is a great recipe to make ahead of time! Prepare the crust days in advance and keep it in the fridge until you are ready to make your dessert. Yes, you can prepare and then freeze the crust for months in advance. Do not bake the crust before freezing, however. Be sure to thaw the crust completely before using it to make a pie. This crust works perfectly in a 9-inch pie pan. It will also work in an 8 or inch pie pan with varying thicknesses. Similarly, a springform pan affiliate link of the same size will work for cheesecake recipes. You can substitute digestive biscuits for the graham crackers in this recipe. Did you make this recipe? It would mean so much if you take a moment to leave a star rating and comment. It helps others when searching for recipes, and I love hearing how the recipe came to life in your kitchen! Save my name, email, and website in this browser for the next time I comment. Notify me if Becca replies to my comment. This site uses Akismet to reduce spam. Learn how your comment data is processed. Home » Dessert » Graham Cracker Crust. Jump to Recipe - Print Recipe. Can I prepare this ahead of time? Can I freeze the crust? Can I use this in a different sized pan? Graham Cracker Crust. It's buttery, crisp, and ultimately graham-crackery in the best way. You'll never want to buy a store-bought graham cracker crust again! No ratings yet. Course: Dessert. Cuisine: American. Prep Time: 10 minutes. Chill Time: 2 hours. Total Time: 2 hours 10 minutes. Servings: 8 servings. Calories: kcal. Author: Becca Mills. Equipment Food Processor. Cook Mode Prevent your screen from going dark. Instructions Place graham crackers in a food processor and pulse until fine crumb forms. Alternatively, place them in a large ziplock bag and roll with a rolling pin or another heavy object until fine crumbs form. Stir sugar and graham cracker crumbs together. Mix in melted butter until fully combined and all crumbs are wet, like sand. Press firmly into a 9-inch pie pan using the bottom of a flat measuring cup or glass. Refrigerate for hours until firm for a no-bake recipe. Notes Gluten-Free: Use gluten-free graham crackers to make this crust easily gluten-free! Vegan: Check the graham cracker ingredients to ensure they are vegan and use vegan butter to make this recipe vegan-friendly! Flavored Graham Crackers: Change up the flavor of the crust by using cinnamon or chocolate graham crackers; the possibilities are endless! Make-Ahead Instructions: prepare the crust as directed days in advance. Keep it in the fridge until ready to use in your recipe. Freezing: you can freeze the unbaked pie crust for up to 3 months. Thaw completely before using in a recipe. Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too! Previous Post: « Pineapple Fried Rice. Thank you so much for your support!