How to Make the Perfect Graham Cracker Crust
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KEN'S WALNUT-GRAHAM CRACKER CRUST
3/4 cup walnuts (halves or pieces)
3 tablespoons packed light brown sugar
3 cups coarsely broken graham crackers (13 or 14 whole crackers)
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
5 tablespoons unsalted butter, melted
1. Combine the walnuts and brown sugar in a food processor. Pulse the machine until the nuts are well chopped. Add the crumbled graham crackers, cinnamon, and salt. Pulse the machine again until you have fine crumbs.
2. Transfer the crumbs to a medium mixing bowl. Add the melted butter and stir well with a large fork. Switch to your hands and rub the mixture until the crumbs are all evenly dampened by the butter. Press into your pie pan as described in the video.
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Graham Cracker Crust-How To Make A Graham Cracker Crust-Graham Cracker Pie Crust
Graham Cracker Crust Recipe available @ Graham Cracker Pie Crust. Cheesecake Cupcakes With Graham Cracker Crus.
???? Graham Cracker Pie Crust Recipe How To - Glen & Friends Cooking
???? How To Make A Graham Cracker Pie Crust Recipe - Over the next few weeks we'll be baking a bunch of pies that need Graham biscuit pie crusts.
Ingredients:
200g Graham crackers (or soda biscuits, arrowroot, Maria biscuits)
125 mL (½ cup) melted butter
45 mL (3 Tbsp) sugar
Method:
Preheat oven to 180ºC (350ºF).
Crush the crackers into a fine powder.
Add the sugar and melted butter, and mix until fully moistened.
Pack into a pie plate, tamping down with a spoon, the bottom of a glass, or your hands.
Bake for 10-12 minutes just until firm.
Makes 1 pie crust for an 8-9 pie plate.
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How to Make Graham Cracker Crust
You’ll never buy a store-made graham cracker crust again, with this easy and delicious homemade Graham Cracker Crust recipe!
???? Ingredients ????
1 1/2 cups graham cracker crumbs, about 12 full sheets, crushed
1/3 cup granulated sugar
6 Tablespoons butter, melted
???? Instructions ????
1. Preheat oven to 350F.
2. Mix graham cracker crumbs, sugar, and melted butter in a small bowl.
3. Pour crumb mixture into an 8 - 9.5 pie pan and press it firmly in the bottom of the pan and a little bit up the sides of the pan.
4. Bake for 10 minutes. Remove from oven and allow to cool.
Recipe Variations:
No graham crackers? Substitute digestive biscuits, vanilla wafers, crushed gingersnaps, flavored wafer cookies, crushed cereal (chex or cornflakes), or crushed ice cream cones.
Sub the sugar: Substitute brown sugar or use honey, (recommend using a combination of honey and granulated sugar to help bind the crust).
Sub flavored graham crackers: Feel free to use your favorite flavor of graham crackers including chocolate or cinnamon.
Check out my tips and tricks for this recipe ????????
Find all my dessert recipes here ???? ????
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Key lime pie with graham cracker crust
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***RECIPE, MAKES A 9-10 in (23-25 cm) PIE***
For the crust
150-200g graham crackers
1/2-1 stick (2-4 oz, 57-114g) butter, melted (or 60-120 ml coconut oil for a vegan pie)
1/4-1/2 teaspoon (3-6g) salt, if using unsalted butter
1/3-1/2 cup (66-100g) sugar, I like brown sugar (white sugar + molasses)
ground cinnamon to taste (maybe half a teaspoon, very optional)
For the custard
3/4-1 cup (177-237 ml) lime juice
The zest of 2-4 limes (very optional)
5-6 egg yolks (or 1/2 cup, 118 ml vegan sour cream)
28 oz (3.5 cups, 830 ml) sweetened condensed milk (to make vegan version, combine 4 standard 13.5 oz, 400 ml cans of coconut milk and 1 1/3 cups, 230g sugar in a saucepan and simmer for about 45 min, stirring frequently — you might not need all of it, depends on how much it reduces)
For the topping
1-2 cups (236-473 ml) whipping cream
sugar (ideally powdered sugar) to taste
vanilla extract to taste
Pulverize the graham crackers as fine as you want them. Mix in a conservative amount of sugar, salt (if using unsalted butter), cinnamon (if using) and melted butter. The less butter, the more crumbly the finished crust will be. Taste and consider adding more sugar, salt or butter. Mold into a 9-10 inch (23-25 cm) pie pan, tamping it down smooth. Bake empty at 325 F (160 C) convection or 250 F (180 C) conventional for 10 minutes. Let it cool throughly before filling it.
Make the filling by mixing together the sweetened condensed milk, egg yolks and limes juice. If you don't want the pie very acidic, go with the smaller quantity of juice, and use only five egg yolks instead of six. You could mix in some of the lime zest now and reserve some for garnish later, put it all in now, or put none of it in now.
Pour the filling into the crust — it should look like not quite enough, because custard expands slightly when cooked. Bake at the same temperature as before for 20-30 min, or until the center of the pie has firmed slightly, but is still wobbly when you nudge the pan. Don't let anything brown.
(NOTE! If you're doing the version with sour cream [vegan or otherwise] instead of egg yolks, it won't need to bake nearly as long. I'd guess 10 minutes, max, until you see little bubbles bursting at the surface. It won't seem very set, but it'll set up in the fridge.)
Cool thoroughly on the counter before chilling overnight.
Whip the cream and flavor it with as much sugar and vanilla as tastes good to you. Serve the chilled pie with some whipped cream on top, and maybe garnish with fresh lime zest.