Graham Cracker Pie Ii Food
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.
AUNT IRENE'S GRAHAM CRACKER PIE
Steps:
- Gather the ingredients.
- Heat the oven to 350 F. In a medium bowl, combine the graham cracker crumbs, butter, and sugar; mix to blend.
- Use 3/4 of the graham cracker mixture to cover a deep-dish pie pan. Press the mixture well with your fingers to cover the bottom and sides of the dish. Set aside the remaining mixture for later use.
- Bake the crust for 10 minutes. Remove the pie crust from the oven and set it aside to cool.
- Reduce oven temperature to 325 F.
- In a heavy, medium saucepan , combine the granulated sugar, cornstarch, and salt. Whisk in the milk and egg yolks, then place the pan over medium heat. Cook, whisking constantly, until the mixture begins to thicken and gently boil, or about 5 to 6 minutes.
- Continue cooking, whisking, until very thick, about 1 to 2 minutes longer. Remove from heat and whisk in the butter, a few pieces at a time. Stir in the vanilla and mix well.
- Pour the hot filling into the cooled graham cracker pie crust. Set aside.
- In a mixing bowl, beat the egg whites at high speed until foamy.
- Add the cream of tartar and gradually add the sugar. Continue beating until stiff peaks form.
- Stir in the vanilla extract and gently fold.
- Spread the meringue mixture to top the prepared pie.
- Sprinkle with the reserved graham cracker mixture and place the pie in the oven for 12 to 15 minutes, or until the meringue is browned.
- Chill the pie for at least 4 hours before serving.
- Enjoy.
Nutrition Facts : Calories 454 kcal, Carbohydrate 64 g, Cholesterol 153 mg, Fiber 1 g, Protein 9 g, SaturatedFat 10 g, Sodium 196 mg, Sugar 51 g, Fat 18 g, ServingSize 1 pie (8 servings), UnsaturatedFat 0 g
GRAHAM CRACKER CRUST
Everyone loves pie, but not everyone loves the sometimes-finicky task of making a traditional rolled-out pie crust. For them, there is this press-in crust made with just graham cracker crumbs, sugar, salt and butter. It works best with fillings that don't require the structure and heft of traditional pie dough, like this Key lime pie or this ube pie.
Provided by The New York Times
Categories pastries, dessert
Time 15m
Yield One 9-inch crust
Number Of Ingredients 4
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.)
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GRAHAM CRACKER PIE RECIPE | MYRECIPES
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- To prepare crust, combine first 3 ingredients, and stir well with a whisk. Add melted butter; toss until moist. Reserve 2 tablespoons crumb mixture; set aside. Press the remaining mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray; lightly coat crust with cooking spray. Bake at 350° for 15 minutes, and remove from oven. Reduce oven temperature to 325°.
- To prepare the filling, combine 1/2 cup sugar, cornstarch, and salt in a saucepan; stir in milk. Bring the mixture to a boil over medium heat. Cook for 1 minute, stirring constantly. Gradually add the hot milk mixture to eggs, stirring constantly with a whisk. Return mixture to pan. Cook over medium heat until thick (about 2 minutes), stirring constantly. Remove from heat, and stir in 1/4 teaspoon vanilla. Pour the hot filling into prepared crust.
- To prepare meringue, place the egg whites and the cream of tartar in a large bowl; beat with a mixer at high speed until foamy. Add 1/2 teaspoon vanilla, and beat well. Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue evenly over the hot filling, sealing to edge of crust. Sprinkle with the reserved crumb mixture. Bake at 350° for 15 minutes or until meringue is golden. Cool 1 hour on a wire rack. Chill at least 2 hours.
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- For the graham cracker crust, place the graham crackers into a food processor and pulverize until you have a fine powder (no chunks).
- Add the butter and pulse the food processor until the graham cracker crust comes together in a flaky, slightly-crumbly dough.
- Spoon the dough into a pie pan. Working the dough along the bottom of the pan and up along the sides, form an even 1/4-inch-thick crust with your hands. If pieces of the crust feel too crumbly, remix until it holds together.
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