Graham Cracker Nut Crust 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:

• 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.

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.

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.

NUT CRUST

Steps:

• Chop walnuts or pecans (I did mine in the blender).
• Melt butter and mix with the nuts in a pie plate.
• Add sugar and salt and pat into bottom of pie pan.
• Oila! Cooking is done, and you're ready to fill your crust.

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.

GRAHAM CRACKER-NUT CRUST

Steps:

• Heat oven to 325°F.
• Mix ingredients until blended; press onto bottom of 9-inch springform pan.
• Bake 10 min. Cool completely before filling.

BASIC GRAHAM CRACKER CRUST

Steps:

• If the recipe you're making requests a baked pie shell, preheat the oven to 375 F.
• For an unbaked pie shell, chill for an hour in the refrigerator before filling. To loosen a chilled crust so it will release from the pie plate easily and in one piece, heat the bottom and sides of the pie plate with a damp kitchen towel which has been rinsed in very hot water.
• For a baked pie shell, bake it for about 8 to 10 minutes. For a firm pie shell, bake it for 10 to 12 minutes, or chill it thoroughly in the fridge for at least 1 hour.
• Place the pie shell on a rack and cool completely before filling.
• Enjoy!

PECAN GRAHAM CRACKER CRUST

Steps:

• Soak one cup of the pecans in two cups fresh water for 2-4hours. Drain and rinse.
• In a food pressor, chop a cup of pecans into a fine meal. Set aside.
• Chop soaked pecans into a fine meal.
• Cut or break the dates into pieces. If the dates are dry or very firm, soak them in 1/2 cup fresh water for 5 minutes to soften.
• Add date pieces, maple syrup or honey, carob,.
• cinnamon, nutmeg, vanilla, if using, and seas salt to the ground soaked pecans and chop until well mixed.It may be necessary to scrape the sides of the food processor with a rubber spatula and continue to chop for a thorough consistency.
• Add the ground dry pecans and chop until well mixed.
• The dough should by crumbly but sticky enough to hold a shape when shaped.
• Press the dough evenly into a pie plate or turtle pan. It is best to press the dough to the sides of the plate or pan first, then press into the bottom for even depth.To scallop the edge of the crust:.
• Use the thumb and forefinger of your dominant hand yo pinch the edge of the dough successively around the rim of the plate or pan. Use the forefinger of your other hand to press the pinches to keep them neat and orderly.
• Fill, frost and serve with love.

PECAN GRAHAM CRUST

Steps:

• Preheat oven to 350 degrees F.
• Place graham cracker crumbs, pecans and coconut flakes on a cookie sheet.
• Place in oven for 15 minutes, stirring every 5 minutes.
• Remove the crumb mixture and let cool.
• In medium bowl, melt butter in microwave, about 30 seconds depending on your microwave.
• Add crumb mixture to butter and mix together well making sure butter is well incorporated.
• Use as crust for your favorite cheesecake, torte or cream pie.

PLAIN GRAHAM CRACKER CRUST

Steps:

• Mix crumbs and sugar.
• Add butter and mix well.
• Pour into 9 or 10 inch pie pan.
• Pat onto sides and bottom for firm crust.
• Chill 45 minutes or bake at 375 degrees for 6 to 9 minutes.
• (Baked comes out of pie pan for easiest serving.).