GRAHAM CRACKER CRUST
Use this graham cracker crust recipe to make our Summer Fruit Cream Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch crust
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Pulse graham cracker crumbs, butter, sugar, and salt in a food processor until combined.
- Firmly press crumb mixture into bottom and up sides of a 9-inch pie dish. Bake until crust is fragrant and edges are golden, 12 to 14 minutes. Let cool completely on a wire rack.
PECAN CINNAMON GRAHAM CRACKER CRUST
quick easy pecan pie crust that can be used in any recipe that calls for cooked or uncooked pie crust.
Provided by adapted from Benton's Cookies
Categories Dessert
Time 15m
Number Of Ingredients 5
Steps:
- Spray a prepared 9 inch pie pan.
- In a small pot melt the butter. Set aside.
- In a food processor or in a plastic baggie crush the graham crackers.
- In a bowl add crumbs pecans and sugars. Pour in butter and mix with a fork.
- Press into the bottom and sides of 9 inch pie pan.
- IF YOU NEED A COOKED CRUST:
- Preheat oven to 350F. Cook for 10 minutes. Completely cool before using.
CINNAMON GRAHAM CRACKER CRUST
Originally from the Fanny Farmer Baking Book. I use it for my Lemon Meringue and Key Lime Pies. I don't usually add the cinnamon but it is an option.
Provided by Marg CaymanDesigns
Categories Dessert
Time 15m
Yield 1 8 or 9-inch pie crust, 8 serving(s)
Number Of Ingredients 4
Steps:
- Combine cracker crumbs and sugar in a bowl, then add the butter and optional cinnamon.
- Stir with a fork until crumbs are moistened.
- Empty the mixture in the pie plate, then pat and press mixture evenly all around the bottom and sides of the plate.
- Before filling, either bake in a preheated 350°F oven for 8-10 minutes or chill for about an hour.
- (You simply want the crust to be firm and both baking and chilling will do that, although I prefer baking.).
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