Graham Cracker Crust Extraordinaire Food

GRAHAM CRACKER CRUST

Steps:

• Mix ingredients together.
• Press onto bottom and up sides of pan until desired size.
• Bake silver pan at 350F for 8-10 minutes, or dark pan at 300F for 8-10 minutes.
• Fill!

GRAHAM CRACKER CRUST

Steps:

• Mix crumbs, butter, and sugar in a bowl. Press mixture into a 9-inch pie plate. Use a spoon to press the crumbs up the side of the plate and the side of your hand to press down on the top.
• Refrigerate at least 1 hour before filling.

GRAHAM CRACKER CRUST

Steps:

• Preheat the oven to 350 degrees F. Process the graham crackers and sugar in a food processor to a fine crumb. Add the melted butter and pulse until moist. Press the crumbs into a 9-inch pie plate and bake until firm, 12 to 15 minutes. Let the crust cool completely on a wire rack before filling.

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.

GRAHAM CRACKER CRUST EXTRAORDINAIRE

Steps:

• Preheat oven to 375°F.
• Combine 1st 3 ingredients. Add melted butter & mix very well.
• Put in pie pan or bottom of springform pan & bake for 5 minutes.
• Use in your favorite recipe calling for a graham cracker crust.

COCONUT CHEESECAKE

Steps:

• Preheat oven to 325 degrees F. Wrap outside of 9 inch diameter springform pan with
• 2 3/4-inch high sides with foil. Mix graham cracker crumbs, 1 1/2 cups coconut, 1 tablespoon lemon juice and butter in small bowl. Press mixture onto bottom and up sides of pan.
• Beat cream cheese and sugar in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Add cream of coconut, cream, 1 cup coconut, vanilla extract and lemon juice and beat until well blended. Pour filling into crust. Bake until puffed and set in center, about 1 hour 25 minutes. Transfer to rack and cool completely. Cover and refrigerate overnight.
• Cut around pan sides to loosen cake. Remove pan sides. Sprinkle remaining coconut around edge of cake.

GRAHAM CRACKER PIE CRUST

Steps:

• Cream together butter and sugars. Mix in honey. Stir in the flours, salt and cinnamon, and mix until just incorporated. Refrigerate dough for 2 hours.
• Preheat oven to 325 degrees F.
• Divide dough equally and fill pie pans. Bake in preheated oven until just set.

CLASSIC GRAHAM CRACKER CRUST RECIPE

Steps:

• Preheat oven to 375°F. Mix all ingredients until well blended.
• Press firmly onto bottom and up side of 9-inch pie plate.
• Bake 8 to 10 minutes or until lightly browned. Cool completely.

HEALTHIER GRAHAM CRACKER CRUST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together graham cracker crumbs, cocoa powder, yogurt, and brown sugar. Press mixture firmly into a 9 inch pie pan.
• Bake in preheated oven for 5 minutes.

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 CHEESECAKE CRUST

Steps:

• Preheat oven to 350°F.
• Mix all ingredients together and press evenly across bottom of a inch springform pan.
• Bake for 8 to 10 minutes; cool and fill.

PEACHES AND CREAM CHEESECAKE

Steps:

• In a bowl, stir the crumbs, sugar, and cinnamon together; add melted butter; stir until well combined.
• Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan; set aside.
• In a big bowl, combine the cream cheese, sugar, and cornstarch; beat with an electric mixer until smooth.
• Add eggs and egg yolk, one at a time, beating well after each addition.
• Beat in vanilla extract and lemon juice.
• Stir in whipping cream; fold in peaches.
• Pour mixture over the crust.
• Bake at 350° for 10 minutes; decrease temperature to 225° and bake for 1 hour 10 minutes or until the center no longer looks wet or shiny.
• Remove cake from oven and run a knife around the inside edge of the pan.
• Turn the oven off; return the cake to the oven for an additional 1 hour.
• Chill, uncovered, overnight.
• Make the topping: toss together peaches and lemon juice; arrange on top of the cheesecake.
• Chill until serving time; just before serving, in a small saucepan, heat peach preserves.
• Drizzle warm preserves over the cheesecake.

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

Steps:

• In a medium bowl, combine graham cracker crumbs, sugar and salt. Stir in the melted butter. (Mixture will look like wet sand.) Press into the bottom and up the sides of a standard (not deep-dish) 9-inch pie pan. Fill and bake according to your recipe. (If your recipe calls for a prebaked crust, bake for 6 to 9 minutes at 375 degrees until just lightly browned. Let cool completely on wire rack before filling.)

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.

CRUNCHY GRAHAM CRACKER CRUST

Steps:

• Preheat oven to 375°F. Mix all ingredients until well blended.
• Press firmly onto bottom and up side of 9-inch pie plate.
• Bake 8 min. or until lightly browned; cool completely.

BASIC GRAHAM CRACKER CRUST

Steps:

• Mix the graham crackers and sugar, then add butter and mix with a fork until completely moistened.
• Press mixture into the bottom and up 1/3rd of the side of a 9-inch springform pan.
• Refrigerate for 1 hour.

GRAHAM CRACKER PIE CRUST

Steps:

• Combine crumbs and sugar in medium sized bowl. Stir in the melted butter until thoroughly blended.
• Pack mixture firmly into a 9-inch pie pan and press firmly to bottom and sides, bringing crumbs evenly up to the rim.
• Chill one hour before filling or bake in a 350 degree oven for 8 minutes, cool, chill and fill.