Easy Graham Cracker Crust (just 4 ingredients!)
Graham cracker crusts are the little black dress of the baking world - they go with EVERYTHING! Fortunately, they're also super easy to make. Here's what you need:
▸ 10 graham crackers, to yield (1.5 cups) crumbs
▸ 3 ounces unsalted butter, melted
▸ 1.5 TBSP granulated sugar
▸ 1/4 tsp salt
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Gluten Free Coconut Flour Pie Crust
A simple low carb pie crust that great for both savory and sweet pies. It's the perfect nut-free alternative to almond flour crusts.
See the full printable recipe at
Graham Cracker Crust - Martha Stewart
With graham crackers, some butter, and a bit of salt and sugar, you can make an irresistible homemade piecrust -- no rolling required.
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No Bake Graham Cracker Crust | Perfect for Pies, Tarts, and Cheesecakes
Graham cracker crust is so simple to make and you should never have to buy them again in the store with this recipe! The best part about this graham cracker crust recipe is that you probably have most of the ingredients already since there are very few ingredients used. I like adding a little cinnamon to this graham cracker crust recipe, but it is totally optional. This graham cracker crust is perfect for lemon bars, pudding pies, cheesecakes, key lime pie, and many other delicious desserts! This graham cracker crust is perfect to use for a no-bake recipe or a baked recipe depending on your what you are making. If you are using this graham cracker crust for a no-bake recipe, place in the refrigerator for about 10 minutes so it hardens up. If you would like to use this graham cracker crust for a recipe that requires baking like a cheesecake follow the instructions for that recipe.
Ingredients
1 1/2 cups graham cracker crumbs (1 package in a box of graham crackers will make 1 1/2 cups)
2 tbsp granulated sugar
2 tbsp light brown sugar
7 tbsp unsalted butter
1/4 tsp ground cinnamon (optional)
Directions
1. To get the graham cracker crumbs into a fine consistency, you can use a food processor and add broken up pieces of graham crackers to the food processor and mix or add graham cracker sheets to a Ziploc bag and use a rolling pin or another hard object, and crush the graham crackers into crumbs.
2. In a large bowl, add the graham cracker crumbs, granulated sugar, light brown sugar, ground cinnamon, and melted butter. The ground cinnamon is totally optional, but adds a really good flavor! Use a fork and start mixing until the ingredients together until it starts to resemble a sandy consistency. Add this mixture to a 9 inch pie plate.
3. Use your hands or a spatula and push the crust against the bottom and sides of the pie plate. The bottom of a cup or the bottom side of a measuring cup can help create a flat surface and help the crust form against the sides of the pie plate.
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COCONUT MOUNDS BARS
Coconut fans will swoon for these outrageously delicious Coconut Mounds Bars with a graham cracker crust, coconut filling, and a chocolate ganache topping! It’s easy to create these rich, irresistible Coconut Bars at home!
How to Make Coconut Cream Pie
A sweet and simple homemade Coconut Cream Pie Recipe!
↓↓↓↓↓CLICK FOR MORE↓↓↓↓↓↓
My recipe offers a few variations on the traditional one you might be familiar with: we're using a Macadamia nut-infused crust and coconut milk in the cream filling! I think you're going to love this one!
Homemade Whipped Cream Recipe:
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Ingredients
CRUST¹
1/3 cup roasted salted macadamia nuts (50g)
1 ½ cups graham cracker crumbs 170g
2 Tablespoons light or dark brown sugar firmly packed
½ cup salted butter melted (113g)
FILLING
1 ½ cups sweetened shredded coconut
3/4 cup sugar 150g
4 Tablespoons cornstarch
1/2 teaspoon salt
5 egg yolks
1 cup coconut milk shake well before pouring (236ml)
1 cup heavy cream 236ml
1 cup whole milk 236ml
3 Tablespoons butter softened and cut into 3 pieces
1 teaspoon vanilla extract
1/2 teaspoon coconut extract optional, if not using substitute for an additional ½ teaspoon vanilla extract
Whipped cream² ½ batch will be sufficient, unless you like a lot of whipped cream
Instructions
00:00 Introduction
CRUST
00:45 Preheat oven to 350F (175C)
01:00 Place macadamia nuts in a food processor and pulse until finely chopped (or finely chop them with a large knife).
01:15 Add to a large bowl with graham cracker crumbs and brown sugar and stir to combine.
01:25 Add melted butter and stir until all crumbs are moistened. Pour into 9 ½” pie plate and firmly pack into the bottom and up the sides of the dish (I like to use the bottom of a clean measuring cup to help evenly and firmly pack the crust).
01:52 Transfer to 350F (175C) oven and bake for 10-15 minutes. Allow to cool completely.
Reduce oven temperature to 325F/165C. Evenly spread coconut over a cookie sheet and transfer to 325F (165C) oven. Cook for 5 minutes, remove from oven and use a spatula to stir well. Return to oven and cook for another 5 minutes. Repeat until all coconut is toasted a light golden brown. Once toasted, set coconut aside and allow to cool. Meanwhile, prepare your filling.
02:07 In a medium-sized heavy-bottomed saucepan, whisk together sugar, cornstarch, and salt.
02:22 Add eggs, coconut milk, heavy cream, and whole milk. Whisk well. Turn heat to medium heat and whisk frequently until mixture thickens and begins to bubble.
02:58 Once mixture begins to bubble, whisk continuously for 45 seconds, it should achieve a pudding-like consistency at this point and coat the back of a spoon.
03:05 Remove from heat and add butter, 1 piece at a time, whisking until combined after each addition. Stir in vanilla extract and coconut extract (if using) and stir in 1 cup of your toasted coconut (reserve remaining 1/2 cup for topping).
03:41 Pour into prepared pie crust and place a piece of plastic wrap directly against the surface of the pie, to prevent a skin from forming.
03:58 Allow to cool to room temperature, then transfer pie (still covered) to refrigerator to chill 2-3 hours or overnight before topping with whipped cream and serving.
ASSEMBLY
04:15 When ready to serve, pipe³ or dollop whipped cream evenly over the top of your coconut cream pie.
04:37 Sprinkle with reserved toasted coconut. Slice, serve, and enjoy!
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