Graham Cracker Nut Crust Recipes

NUTTY GRAHAM CRACKER CRUST

Steps:

• Lightly butter pie pan and set aside.
• Combine nuts, brown sugar, and flour in the container of a food processor; process in a number of long bursts until the nuts are very finely chopped.
• Transfer the mixture into a big bowl.
• Run your fingers through the mixture, breaking up any bigger pieces the machine may have missed.
• Stir in the graham cracker crumbs, cinnamon, and salt.
• Add in the butter and mix well.
• Mix first with a fork, then with your hands, and rub everything together thoroughly to form evenly dampened crumbs.
• Spread the crumbs evenly and loosely in the pie pan, pressing them into the bottom and up the side.
• Refrigerate 5-10 minutes.
• Place on the center oven rack in a 350° oven and bake 7 minutes.
• Let cool on wire rack before filling.
• For ice cream pies or other icebox pies, refrigerate the thoroughly cooled pie shell for 10 minutes before filling.

HOMEMADE GRAHAM CRACKER CRUST

Steps:

• In a small bowl, combine the crumbs and sugar; add butter and blend well. Press onto the bottom and up the sides of an ungreased 9-in. pie plate., Refrigerate for 30 minutes before filling, or bake at 375° until crust is lightly browned, 8-10 minutes. Cool on a wire rack before filling.

GRAHAM CRACKER CRUST

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.

GRAHAM CRACKER CRUST I

Steps:

• 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 375 degrees F (190 degrees C) for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.