When I am craving a sweet treat, I reach for my Graham Cracker Pie Crust From Scratch. It is the perfect base for any cream or fruit pie. And it’s from scratch. What could better?
This is the kind of recipe that you will keep in your recipe files or pinned on your Pinterest boards for years to come. It can be baked or not at all. That’s my kind of recipe!
Graham Cracker Pie Crust From Scratch
Ingredients:
12-whole graham crackers, finely crushed. (I put mine is a gallon size zip-lock bag. Using a rolling pin, I roll back and forth until I have a brown sugar-like constancy.)
6-Tablespoons real butter, melted
1/3 cup granulated sugar
Directions:
With a fork combine all three ingredients in a 10 inch pie dish. Mix until well-incorporated.
Gently press the mixture on the bottom, going up the sides with your hands, or even the bottom of a measuring cup.
Do this until the crust is evenly distributed around the whole pie dish.
At this point set the pie crust dish in the fridge for 30 minutes. OR bake at 350* for 9-10 minutes.
Either way is REALLY good.
For a quick cream filled pie, I suggest the no bake version.
When making a fruit pie, the baked graham cracker crust adds a tasty depth of flavor.
But, honestly, either way is absolutely decadent.
You can even keep the crushed graham cracker crumbs, butter and sugar in a gallon size zip-lock bag in your freezer. When you are pressed for time or need a quick dessert, half the work will already be done. Easy peasy!
Most recently I used my graham cracker crust for my No Bake Lemon Yogurt Cream Pie.
Another no fail recipe is my French Silk Pie made from scratch using this same graham cracker crust. This is requested by my family almost every-time we have a gathering.
My Graham Cracker Pie Crust From Scratch recipe is a staple for holiday baking, parties and dessert making. I hope you enjoy it as much as we do.
Thanks for stopping by my blog today.
Make it a great day!
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