It is always good to have a basic recipe on hand. Normally I use whatever graham cracker crust recipe is included with the pie I am making. But after having some not work, either too dry or too wet or did not hold together after baking I decided it was time to have a go recipe for a graham cracker crust.
This recipe has been consistent every time I have used it. This time my oldest daughter wanted to make the dessert, so this a picture of her pie crust. Tomorrow I will post the pie she made.
Graham Cracker Crust
Ingredients:
- 2 cups graham cracker crumbs
- 1/3 cup light brown sugar
- 1/2 cup unsalted butter, melted
Directions:
- In a medium bowl, stir together the graham cracker crumbs and brown sugar, breaking up and brown sugar lumps.
- Drizzle the melted butter over top of the graham cracker crumb mixture.
- Using a fork, toss everything together until the graham cracker crumbs are evenly moistened by the butter.
- Press the crust mixture into the bottom and up the sides of a 9-inch pie plate. Pack the mixture down tightly, the back of a measuring cup works well for this.
- For a no bake recipe, freeze the crust for at least 15 minutes before filling.
- If the crust needs to be pre-baked, bake at 350º F for 10 minutes.
Enjoy!!!
Notes:
2 cups graham cracker crumbs are about 14 full graham cracker sheets.
This crust can also work for a 9 or 10 inch springform pan, however the crust will only go up the sides a little way.
For a 9x13 inch baking dish, double this recipe.
*Adapted from Brown Eyed Baker.
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