Such a Simple Recipe that Makes a Big Difference!
Why should you make your own graham cracker crust as opposed to purchasing one? First, it is cheaper. Second, it is easy to do. And third, it’s absolutely delicious and much better than the store bought. Perhaps when you are done learning how easy it is to make this graham cracker crust, you’ll want to modify it? Instead of plain graham crackers, try the chocolate, honey or cinnamon flavored ones. Or perhaps try some vanilla wafers, gingersnaps or shortbread cookies in place of the graham crackers entirely! You can also swap out the sugar for brown sugar or honey. Add a tsp of cinnamon to the crust for a pleasant surprise. And once you are done learning how to make a graham cracker crust, what about learning how to make an icebox lemon pie?
A homemade graham cracker crust recipe is one of the simplest recipes out there and yet, it makes your desserts taste so much better than store purchased. There is something about using fresh graham crackers that just makes a world of difference. When making this crust, you only need two to three ingredients, too! The sugar can be skipped entirely if you are trying to cut sugar and calorie content. It only changes the end result slightly.
Step-By-Step Instructions
Let’s get started with this simple recipe. I promise, it’s one of the easiest recipes you’ll make and it really improves your pies and cheesecakes!
Step 1: Gather your supplies
It’s always good to gather your ingredients ahead of baking so you will know if you have run out of an item or don’t forget to put in an ingredient. Go ahead an melt that butter. You can use either the microwave or stovetop.
Step 2: Crush the Graham Crackers
Crush up your graham crackers. You can use a plastic baggie and a rolling pin, a food processor, a blender or even a bowl and a sturdy spoon. Crush them until they are fine.
Step 3: Prepare your Pie Crust
Pour them into a large bowl.
Add in the sugar and stir. Next, add in the melted butter and mix until they are well coated.
Step 4: Chill or Bake the Crust
Pour into a pie shell, spread out evenly and press down firmly with clean hands. If you chill the pie shell, it will solidify the butter and make it a really nice and crisp crust.
You have two options. Either chill the crust and don’t bake it, or bake it until it is golden brown and toasted. We recommend baking for best flavor.
It will come out puffy and settle as it cools. Cool complete before storing or adding your filling. That’s all there is to this recipe!
Substitutions and Tips
Here are some common substitutions and tips for this graham cracker crust recipe.
- Substitute graham crackers for your favorite shortbread type cookie or biscuit. Shortbread, vanilla wafers, digestive biscuits and oreo cookies without the filling are a few good examples. You need enough to end up with 1/2 cup (76g) of crumbs.
- Add some spice to your crumb base. Try 1/2 tsp of ground ginger or cinnamon.
- Sugar isn’t necessary when chilling the crust, it will add a little sweetness. It is mainly used to help the crumbs adhere together when baking by melting the sugar.
- Do not put cold glass pie pans straight into the oven. Some glassware is prone to cracking, breaking or even shattering due to thermal shock.
Storage
After the crust has throughly cooled, wrap tightly and store up to a week on the counter. If not kept tightly wrapped, the crumbs will soften and go stale. For best results, make these crusts the day or night before you need them.
For longer storage, wrap the well with plastic wrap store up to 3 months in the freezer. It is best frozen unbaked. Do not store around foods with strong odors such as onions or garlic. It can be baked frozen or brought to room temperature by placing wrapped on the counter for several hours. If baking frozen, add 5 – 7 minutes to the baking time.
Graham Cracker Crust
Ingredients
- 1 ¼ cups (140g) graham cracker crumbs
- ¼ cup (56g) butter or margarine
- 2 tbs (25g) sugar*
Instructions
- Preheat oven to 350F (180C.)
- In a microwave safe bowl or a sauce pan, melt the butter or margarine and allow to cool slightly.
- Using a blender or a food processor, pulse one package (9 – 10 sheets) of graham crackers until fine. You can also use a bowl and the bottom of a cup or a ziplock bag and a rolling pin to crush the crackers.
- In a large bowl, stir in the sugar. Add the melted butter and mix until well coated.
- Pour contents into a 9" (23 cm) pie pan. Press down evenly along the bottom and up the sides of the pie pan.
- Bake 10 – 15 minutes or until the crust is lightly golden brown. Remove from the oven and cool on a wire rack completely before filling.
- For the no-bake method, after forming the crust, chill 1-2 hours or until firm.
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