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Graham Cracker Crust (Bake and No-Bake)

6/22/2015

 
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For an approximately 9" tart or pie pan:
  • 2_1/4 cups graham cracker crumbs (about 5 sheets)
  • pinch of salt
  • 1/2 cup unsalted butter, melted
Optional:
  • 1/8 cup brown sugar
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/4 cup finely chopped nuts
  • If you're using whole graham crackers, finely crush them in a food processor or place them in a ziploc bag and roll with a rolling pin.
  • Stir all the dry ingredients together. Add the melted butter and stir until all the crumbs are dampened.
  • Press mixture into the bottom and up the sides of the pan. Press hard to compact. You can use a glass to press the bottom, but use your fingers to press the sides.
  • To make a no-bake pie: Chill pie crust for at least one hour before filling. Cover if chilling longer.
  • To make a baked graham crust: Preheat oven to 325 F. Bake crust for 10-12 minutes, until it just starts to brown. Cool completely before filling.
Note: You can get either the pre-flavored honey or cinnamon graham crackers, though I find that the honey ones already tend to be pretty sweet, so I don't add any sugar to those.

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    Sweet Enough

    Part of the reason I started baking was because I like my goodies to be less obviously sweet - I want to taste the flavor, not just the sugar. So most of these recipes will have the sugar dialed down.

    This site also acts as my mobile recipe box, so instructions are often pared down to a minimum - very few frills but for some hints and suggestions!

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