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Graham Cracker Crust Recipe | Martha Stewart Graham Cracker Crust I Recipe | Allrecipes Easy Graham Cracker Pie Crust Recipe | 4 Simple Ingredients Easy Graham Cracker Crust Recipe
Graham Cracker Crust Graham Cracker Crust I Easy Graham Cracker Pie Crust Recipe Graham Cracker Crumb 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. Pulverize graham crackers in food processor until finely ground into crumbs (skip this step if starting with graham cracker crumbs). В· Combine. If you're making a baked pie/dessert: pre-bake this crust per your recipe's directions. I usually pre-bake for 10 minutes at В°F (В°C) or Ingredients В· /2 cups crushed graham cracker crumbs (24 squares) В· 1/4 cup sugar В· 1/3 cup butter, melted. How to make graham cracker crust: В· 1. Mix ingredients in bowl. Combine graham cracker crumbs and granulated sugar in a bowl. Press into pie. Use this recipe to make cream pies, key lime pie, cheesecake, or any other pie that could use a graham cracker crust! However, if you're into making your own, pop about full sheets of graham crackers into a food. How to make graham cracker pie crust? В· Grind up the graham crackers until they are fine crumbs. В· Melt the butter on the stove in a medium pot. I love a good graham cracker pie crust. It's SO easy to whip up and is perfect for those of you who are intimidated of making or who don't.

This Homemade Graham Cracker Crumb Crust is not only a classic recipe, but it's such a simple and delicious crust option! It has only three ingredients that are pressed into the pan, and I'm showing you the easiest way to do it. You can bake it before filling, or freeze it for a truly no-bake pie crust option. Sometimes, you just need a super easy, no-brainer type of pie crust and this Homemade Graham Cracker Crust recipe checks off all those boxes! It's got three ingredients and can be either baked or frozen for later use. In all honesty, I have previously shunned graham cracker crusts. I disliked them because I thought they were messy and fussy to press into the pan. When I made pies for my former pie business I never offered a pie with a graham cracker crust. That all changed, when one day I discovered a trick that changed the way I pressed the crumbs into the pan and it absolutely made all the difference in the world. Keep reading to find out what that change was! Forget everything you know about pressing in a homemade crumb crust into your pie plate because we've all been doing it wrong! While logic might tell you to place the crumb mixture in the middle of your pie plate and start pressing it in there, this process makes it messy and hard to get an even crumb base all the way up the sides. The easier and faster way to do it is to start forming the edges of the pie crust first, and then press the crumb mixture down into the bottom of the plate. You have two options for preparing this crust. You can par-bake it or freeze it. There are pros and cons to each. But first, let's understand that the butter and the sugar play important roles in making sure the crumb crust stays together for each of these methods. Then, you'll know which method is best for your pie. When you bake a crumb crust you are melting the added sugar, which then helps bond the crust together. Baking it results in a crispy crust with a nice caramelized flavor. I prefer this method and will always bake it if I can. If you are planning to bake a pie that will be served from the refrigerator or will be left out of the refrigerator for more than 20 minutes, I recommend you par-bake the crust to ensure it holds together. Freezing the crust works well because the melted butter becomes solidified and bonds the crust together. The sugar might melt slightly from the warmth of the butter, but without the par-bake, the sugar doesn't melt enough to act as the bonding agent here. While freezing the crust is certainly easier than having to preheat an oven and par-bake the crust, it is not as sturdy as the baked version. I only recommend freezing the crust if you will be serving your pie when very cold, otherwise, you'll just find your crumb crust to be very crumbly! Additionally, if you plan to freeze the crust make sure to grease the bottom of the pie plate with a nonstick cooking spray. It ensures the sliced pie comes out easily. If for any reason your crumb crust is extremely dry, you can add 1 tablespoon of melted butter—one tablespoon at a time—to the crumbs until they are evenly moistened. Alternatively, if your mixture is too wet and it is hard to work with, add more cookie crumbs until it is pliable. This Graham Cracker Crust Recipe is an easy and delicious crust option! Troubleshooting tip: Very occasionally, some graham crackers can be more dry and require more butter. If your mixture is too crumbly to easily form into the pie plate, you can add 1 tablespoon more melted butter at a time until it reaches the right consistency. The crumbs should feel moist, but not so moist they are very liquidy. Keywords: Graham cracker crust recipe. Some of the links on this page may be affiliate links. Everyday Pie is a participant in the Amazon Associates Program. As an Amazon Associate I earn from qualifying purchases, at no extra cost to you. I made this last Thanksgiving for a chocolate pudding pie and used it recently for the base of a Key Lime Pie recipe! So delicious with the brown sugar. I even went one step further and browned the butter to give it an extra oomph and it made the most delicious crust. My go-to for graham cracker crusts! Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. This site uses Akismet to reduce spam. Learn how your comment data is processed. Privacy Policy. Email Facebook Instagram Pinterest. Mix together the ingredients. Pour the crumbs into the pie plate and start pressing the ingredients up the sides of the pie plate to form the edges first. Once the edges are formed work the crumbs down to evenly distribute into the bottom of the pie plate and pack it down into an even layer. Bake in the preheated oven for 8 minutes, until lightly golden and fragrant. Or you can freeze for 30 minutes for a no-bake pie option. A baked graham cracker crust can be refrigerated and covered for about 3 days, or frozen up to 3 months. Notes You can switch up the granulated sugar for light brown sugar for a subtle flavor of caramel! Strawberry Rhubarb Crisp ». Subscribe for your weekly recipe fix. Comments Can I leave the crums on top of the cheesecake flan whlie baking so I can turn it upside down. I'm not sure that would work. If you give it a try, let us know how it goes! I love the idea of browning the butter! So glad you liked it! Leave a Reply Cancel reply Your email address will not be published. Footer Privacy Policy.