I actually did the math. I love graham crackers crust! One you can use for baked and no-bake pies, bars, and other desserts. That is why the “G” in the name Graham is always capitalized. Preheat oven to 350°F. An easy graham cracker crust that you can make from scratch with only a few ingredients. Everyone is wrong in their answers thusfar. Both times the crust was hard a rock, I had to hammer a knife in the cut it. What the heck is happening??? There probably isn’t enough butter to hold the crumbs together. You’re welcome! Glad it worked out so well. This crust will fit into a. And you can use this pie crust for any of your favorite no-bake and baked pies! My last crust turned out too buttery (followed the directions - 8.5 oz of ground vanilla wafers to 10 T. melted butter. Press into and up the sides of a 9 to 10-inch rimmed pie pan. Pour into the prepared springform pan and firmly press into the bottom and up the sides of the pan. Gradually pour in melted butter, continuing to stir until well mixed. When I don’t have a stand by recipe I search your site. Press crust evenly into bottom and 1 inch up side of 10-inch springform pan. graham crackery! ❤️️. Are you using a recipe that required pre-baking? Set aside to cool completely then refrigerate for 30 minutes. It’s cool, luscious and simply delicious. How do I prevent melted butter from leaching out of the crust? Then mix in the whipped cream and stir until well combined. If I'm really stuck and only have salted butter I decrease the amount of salt added to the recipe. This is the most amazing, by far, graham cracker crust I’ve ever made or eaten. Line springform pan with plastic and aluminum foil to prevent water from leaking into pan. graham cracker crust Adjust your oven rack to the center position and preheat the oven to 325ºF. Hi Salehah, I have never used cream crackers but I looked them up and see that they are a savory cracker, not sweet, so they may not be the best choice here. 3/4 cup (1 1/2 sticks) chilled unsalted butter, diced. Easy Pineapple Dream Dessert a light and fluffy, quick and easy no bake creamy summer dessert.This creamy treat, made of crushed pineapple, cream cheese, butter and whipped cream and crunchy graham cracker layer, topped with graham cracker crumbs is a … You could certainly just use your fingers, but I find the measuring cup is much easier and creates an ultra tight, smooth crust. Now pour the peanut butter mixture into the graham cracker crust and spread the mixture out evenly and then put in the fridge for at least an hour (2-3 hours if you have a bit more patience) Hi Sheena, 250g of digestive biscuits sounds like a lot for one standard size crust. To make the crust mix the melted butter and graham cracker crumbs together until combined. You just need 10 full sheets. There is no rolling out dough, nor do you even have to cut butter into flour! I wasn’t sure how many it would fill, but it worked out perfectly for five. Chilling the crust before adding your no-bake filling solidifies the melted butter/sugar mixture, ensuring a compact crust. I use the already processed graham cracker crumbs but feel free to run your own graham crackers through the food processor. Thanks heaps!! Stir until the crumbs are evenly moistened. What am I doing wrong? Contrary to others’ experiences, this was NOT TOO HARD and CUT PERFECTLY. Measure out 2 cups of crumbs. If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe! Mixture will be sandy. Your email address will not be published. It is perfect. Grease the inside of the springform pan with some cooking spray and spread crumb mixture in the bottom on the prepared springform. Should I try only light pressure? Prepare and bake graham cracker crust. It is much easier & quicker & the crust is perfectly even as well. Either would be absolutely delicious! I always unsalted butter when baking. But cutting it was something else. Should I use a metal pie plate? I did your recipe like I did with any other of your recipes and once again, it didn’t fail me! I’ve also crushed my own crumbs, but it’s hard to get them uniform, and at this point, I really do not have space for a food processor. Hope you love it as much as I do :), I have never thought to swap out regular sugar for brown sugar…cannot wait to try that! I’ve read up a bit and pressing too hard causes the problem. Press the mixture into the bottom and up the sides of 9-inch springform pan. Use a glass measuring cup to help press the graham cracker crust down into the pan and smooth out any bumps so it is compact and holds together well. Stir in the melted butter until everything is combined. Slowly add 1 cup of confectioners sugar. Use your hands to press the mixture firmly into an 8-inch springform pan. I’ve nailed favorite recipes for an all-butter pie crust and a butter/shortening crust (with vodka as the secret ingredient! Combine graham cracker crumbs, sugar, and melted butter, making sure all the crumbs are coated with butter. Cinnamon – just a dash of cinnamon in the graham cracker crust adds amazing flavor to complement the peanut butter. Use a flat bottomed measuring cup to firmly press the crumbs into a 9 inch pie dish or 9 inch spring … I tried adding more butter, tried using brown sugar and pack it down but it just so hard to get it out of the glass pie dish. Mini Cheesecakes with Graham Cracker Crusts are the perfect dessert when you want a sweet bite after dinner or a mid-afternoon pick-me-up. Then, fill and continue with your recipe’s directions. I have tried this 2 time and each time it has come out as hard as a rock and you cannot cut it no how leaving it stuck to the pan and the filling is like a pudding since it has no bottom I am starting to buy pre cooked one so they will not stick to the pan really terrible to bad I have ruined two pie I never baked this it is a non cooked pie. How to prevent my tart crust from 'leaking' butter when baking? I love the flavor, but the bottom is rock hard! Today I’m teaching you exactly how to make a sweet, buttery graham cracker crust. Home > Recipes by Category > Pies and Tarts > Graham Cracker Crust Recipe. Hi Salma, I haven’t tested an 11 inch pan but 1.5 times the recipe should be enough. Which makes it all the more important to have a tried-and-true, reliable recipe that you can use time and again. I’m going to try this, Michelle. Read our disclosure policy With only a few ingredients and a few stirs of a fork, your crust is ready to go. :) I used to adore cinnamon graham crackers with peanut butter :) For all-purpose uses, I go with the honey grahams, but could definitely use cinnamon depending on what you’re making! Peanut Butter Graham Cracker Pie takes one of my favorite childhood snacks and turns it into an irresistible no-bake dessert! Once crust is baked turn oven up to 400F. It’s crunchy, buttery, and graham crackery at the same time. By the way if my recipe calls for 250g of digestive biscuits, how much brown sugar should I require? And it’s made from only 3 ingredients. Thanks so much for your advice! I'm Michelle and I believe anyone can learn to confidently make recipes worthy of celebration. The secret- I believe- is browning the butter! My butter is currently at 90g and I’m wondering it’s that’s insufficient too. When pressed into an 8” fairly deep pie pan, this made a beautiful thick crust- perfect for my Key Lime Pie! Next, scrape the edge of the bowl again and add sour cream and cookie butter. Sally is right. In a large mixing bowl, mix together the finely ground graham cracker & gingersnap crumbs with the sugar and salt. For the crust: Lightly grease a 13x9x2-inch pan. I recommend 1.5x this recipe to yield enough for that size pan. Your email address will not be published. Not to mention, unbelievably good. Your recipes are the best!!!!! No-Bake Chocolate, Peanut Butter & Oatmeal Cookies, Garlic-Herb & Parmesan Roasted Red Potatoes. I went through a couple dozen recipes before I found yours — and originally I was only looking for a baking time! In this special FREE series, I reveal my most powerful SECRETS to great baking. They have reduced the number of sheets in a sleeve and the size of each sheet. 1/2 cup packed golden brown sugar. The crust is made up of graham cracker crumbs, melted butter and sugar. Next time I need a graham cracker crust I’ll give this one a try. Ten full graham cracker sheets equal 1 and ½ cups of crumbs. PLEASE SEE OUR, Copyright 2021 Sallys Baking Addiction • Website managed by, Sprinkled Episode 7: Perfecting Pie Crust. Pre-bake the base for 8 to 10 minutes until golden. This will prevent water from leaking into your cheesecake during baking. 15 whole graham crackers 2 tbsp sugar 1/4 cup butter, melted For the Cheesecake. If you’re starting out with full-sheet graham crackers, you can use a food processor or blender to grind them up. If you don't have a food processor, you can crush them in a zip-top bag with a rolling pin. Another cause of this happening is when there is a crack in the pie crust and the filling leaks out, baking between the crust and the pan. I just substituted gluten free “Graham” crackers in this recipe and was happy with the outcome. You need 10 graham crackers. It has a ton of information, I bookmarked … I really compress the mix into the pie pan with a metal measuring cup. It taste great and no crumbs hardly. I feel like I broke the crust wall! Can be used for both baked AND no bake recipes! Hi Sarah, Which cheesecake recipe are you using and are you pre-baking the crust? Now add the graham cracker crumbs and chocolate chips. This crust is a perfect base for cold fillings such as pudding and ice cream, especially those using chocolate like chocolate cheesecake. It added a great flavour and was not too sweet as to overpower the filling. You can also find graham cracker crumbs in the baking aisle. ), Hi Jenny, Thanks for the catch, I fixed that above! Hi Haley! I could use some general advice on how to improve the texture of the crust. the best! Just used this recipe to make mini strawberry pies. Pour the mixture into a pie dish and start to pack it down. What if I add a bit of baking powder or soda to the mix prior to baking? Then, fill and continue with your recipe’s directions. The mixture will be thick, sandy, and coarse. Mix the graham cracker crumbs, melted butter, and granulated sugar together with a rubber spatula in a medium bowl until combined. Years ago, I always made my own graham cracker crusts, but I don’t remember ever using brown sugar, and I can imagine that really does make a key difference! They also line the springform pan with parchment paper. Wrap the bottom of the pan in heavy-duty aluminum foil. I pressed it in the Springform pan and baked as directed, but the sides fell and it was a bubbly mess. I firmly press into the pan so it won’t crumble apart when serving. But, since I’ve tried SO many of your recipes and they’ve all been AMAZING, I went with this one and it truly is great! I don’t find it necessary to grease the pan for a pie crust as there is so much butter in the crust that it doesn’t stick. Preheat oven to 350 degrees, placing the top rack in lower third of oven. There aren’t many ingredients in this pie crust, but below are suggestions for substitutions, should you need to make them: The beauty of this pie crust recipe is that it can be used in both types of recipes! We are always thinking of new ways to use them in our baking projects. I am making a coconut cream pie using a pre baked graham cracker crust. Sugar – used in the crust and filling to sweeten and balance the tanginess. Bake until crust is lightly browned, 10 minutes or so. salt. Or even a bit of flour? To make crust, in bowl, beat together graham cracker crumbs, 1/2 cup peanut butter, 1/4 cup sugar and 1 egg with electric mixer until smooth. For my no bake cheesecake recipe there is no need to pre-bake the crust. Press evenly into prepared pan. Use medium pressure so that it stays compact but doesn’t turn hard.

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