Graham Cracker Tart Crust Recipes

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 CRUST BUTTER TARTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray 12 muffin cups with cooking spray.
• Stir graham cracker crumbs and white sugar together in a bowl; stir in melted butter until crumbs are coated. Press crumb mixture evenly into the bottom and partway up sides of prepared muffin cups.
• Bake shells in the preheated oven for 5 minutes. Remove shells from oven and keep oven at 375 degrees F (190 degrees C).
• Beat brown sugar and softened butter together in a bowl until smooth and creamy, about 2 minutes. Beat eggs into sugar mixture, adding one at a time and beating until fully incorporated before adding next; beat in vanilla extract. Stir half-and-half into sugar mixture.
• Place a spoonful of raisins and pecans into the bottom of each shell; pour about 1/4 cup sugar mixture into each shell.
• Bake tarts in the preheated oven until bubbly, about 15 minutes. Remove tarts from oven and cool completely on a wire rack, about 15 minutes.

GRAHAM CRACKER TART CRUST

Steps:

• Position a rack in the center of the oven and heat the oven to 350°F
• Have ready an ungreased 9 1/2-inch fluted tart pan with a removable bottom.
• In a medium bowl, mix the crumbs and sugar with a fork until well blended.
• Drizzle the melted butter over the crumbs and mix until evenly moistened.
• Put the crumbs in the tart pan (I like to use a piece of plastic wrap between my hands and the crust) and use your hands to spread the crumbs so that they cover the bottom of the pan and sides.
• Use your fingers to pinch and press some of the crumbs around the inside edge of the pan to cover the sides evenly and create a wall about a scant 1/4 inch thick.
• Redistribute the remaining crumbs evenly over the bottom of the pan and press firmly to make a compact layer.
• Bake the crust until it smells nutty and fragrant, about 10 minutes.
• Set the baked crust on a rack and let cool. The crust can be made up to a day ahead and
• stored at room temperature, wrapped well in plastic.

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.

SUPER-EASY GRAHAM CRACKER CRUST

Steps:

• Preheat oven to 350°. Combine cracker crumbs, butter and sugar; press onto bottom and up the sides of an ungreased 9-in. deep-dish pie plate. Bake until crust is lightly browned, 10-12 minutes. Cool on a wire rack.

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 II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together graham cracker crumbs and melted margarine. Place mixture in a 9 inch pie pan and press firmly into bottom and sides of pan.
• Bake in preheated oven for 8 minutes.