Everyone may think that I’m exaggerating when I say that this is the ‘Absolute Best’ Graham Cracker Crust, but really, I’m not! And, the best thing about it, it’s super simple and only 3 ingredients. It takes a couple more minutes more than just buying a crust at the store, but once you taste it, you won’t go back.
I typically like to just buy a store bought crust from the store because it’s easier and quicker. But, the other day when I went to the store and I was wanting to get a couple graham cracker crust for a couple different pie recipes that I was wanting to work on. Well, they didn’t even have 1 crust. So, I picked up a box of graham crackers instead.
Now, that I’ve tasted the homemade version, I don’t know if I’ll ever buy a store bought crust again. It does take a few extra steps than just buying one, but the taste is definitely worth it!
No Bake Graham Cracker Crust {only 3 Ingredients!)
My mom said that she could just eat the crust by itself and maybe topped with some whipped cream. I completely agree! Or, maybe add some sliced up strawberries to the crust then some whipped cream topping! Yum! Or, if you don’t like strawberries, you could add blueberries, blackberries, mixed berries or maybe a can of peaches or a can of apple pie filling or cherry pie filling or pumpkin! I can’t stop, because the options are endless, LOL!
Put you graham crackers in a plastic bag and crush them. I used a rolling pin. If you have a food processor, that would be the easiest.
Recipe for this Strawberry Delight HERE. This pie is so delicious and would sure be a crowd pleaser at your next party or event! An Amazing pie and an easy, easy recipe to follow.
Perfect Graham Cracker Crust
We would love to see what you make using our recipes! So, take a picture of your pie and be sure to tag us @ on Instagram so we can see!You know, sometimes things like this get overlooked as needing a healthier version. Though you might be like me and gravitate towards those beautifully packaged, pre-made graham cracker crusts at the store, just try out this recipe first!
I really love how this recipe turned out because the crust tastes just like a graham cracker. It has that soft crunch, slight sweetness and the perfect vehicle for moving deliciousness to your mouth.
The pre-made graham cracker crusts from the store tend to be a bit more crunchy and gritty (not that this is bad at all, I actually love these crusts too). So if you’re looking and expecting this type of texture with your crust, then this may not be the recipe for you right now. However, you might be pleasantly surprised how well this crust turns out!
Homemade Graham Crackers Make The Best Graham Cracker Crust
As you can see, the crust isn’t as gritty as other versions of the crust either in the store or other recipes out there. I assume that’s because this isn’t made with any added butter or sugar.
Yup, that’s right, this crust includes no added sugar (other than what’s in the graham cracker already) and no added butter in an effort to keep this as healthy as possible.
You can of course go the route of making homemade graham crackers or buying other brands of graham crackers at the store, but I found that the Honey Maid brand had significantly less added sugars than other brands. I always call that a win, especially when they have these super convenient and easy packages of graham cracker crumbs. Skip the act of crushing crackers, unless of course you’re looking for a stress reliever. Hey, trust me I get it. It’s really nice to work out the stress of the day in the kitchen and sometimes ya just need to crush some crackers.
Graham Cracker Cream Pie Recipe Clipping « Recipecurio.com
The crust comes out golden brown and delicious. Of course I did make this crust to use for a pie recipe I’m working on, but you’ll have to be patient with me on that one. The pie tastes SO GOOD, but I think it needs a few more tweaks before I unleash it to the world. So stay tuned. It actually might include some mini versions of this crust and I will be sure to update this post once I get that worked out!
In the mean time, if you’re looking to make a pie, then this crust is a healthy alternative that includes just 3 ingredients, adds some protein and takes just 20 minutes to whip up!
Preheat your oven to 350 degrees. In a pie dish, use a little coconut oil to rub on the bottom and sides to prevent sticking.
Easy Graham Cracker Crust Recipe
In a mixing bowl, combine the graham cracker crumbs, yogurt and vanilla until all the crumbs are moistened and have a play-doh like consistency. Then dumb the moistened crumb batter into your pie dish and begin pressing it to form the crust. I used a small measuring cup that I rubbed coconut oil onto to prevent sticking. Press it all around until it's evenly spread across the bottom and up the sides of your dish. Then you'll pop it into your oven to bake for 15 minutes. Allow it to cool 5 - 10 minutes before adding in any pie ingredients.
Using the same ingredients, you can make this yummy crust into mini versions! In a greased cupcake pan, evenly divide the crust dough into 9 of the cupcake spots. Gently press the dough into the bottom and sides until it is spread out evenly. Then bake for just 10 minutes at 350 degrees.with this easy recipe and my perfected shaping methods. You need just 3 ingredients, and it tastes so good, I guarantee you’ll never go back to store-bought graham cracker crust. And if graham crackers aren’t available where you live, we’ve got a tested-and-approved biscuit crumb crust alternative for you!
Today I’m teaching you my practiced-and-perfected method for making a deliciously buttery, sweet graham cracker crust that’s wonderfully crisp and crumbly, but still holds shape. You can use it for pies, bar desserts, cheesecakes, and more—like cheesecake pie, banoffee pie, and lemon blueberry cheesecake bars.
Honey Maid Graham Cracker Crumbs 13.5 Oz
Yes, you can! But a homemade graham cracker crust is much easier and quicker than you think. Pre-made crusts always seem to lack flavor… and definitely taste a little stale.
When it comes down to it, the taste and texture of a homemade graham cracker crust is on a completely different level. Maybe even a different planet. Buttery, sweet, crispy, crumbly… and made from only 3 ingredients. Just THREE! And here they are:
After testing multiple brands, my very scientific conclusion (LOL) is that the best graham crackers to use for this crumb crust are the Nabisco Honey Maid brand. The store-brand graham crackers we tried were lighter in color and the texture wasn’t quite as crispy.
Easy Graham Cracker Pie Crust
When pressing the crust made from store-brand crackers into the pie dish, it felt more moist, and a bit mushier. Which makes sense, because the Honey Maid ones feel harder/crispier as if they’ve been baked longer, so the store-brand graham cracker crumbs feel a bit mushier when you add the melted butter.
Graham crackers can also vary slightly in size and weight, and occasionally manufacturers change the size or amount you get in a package—which means my team and I have to go through all our recipes that use graham crackers and update them! (In case you’re wondering why your printed recipe may no longer match the recipe on the website.) Some math info you may find helpful:
Start by grinding up your graham crackers. You can use a food processor or blender for this, but if you don’t have one, just put them in a zip-top bag and crush them with a rolling pin. You want really fine crumbs, so feel free to take out all your frustrations on these crackers!
Nabisco Honey Maid Graham Cracker Crust
Mix the crushed graham crackers with the granulated sugar, and then stir in the melted butter. The mixture will be thick, sandy, and coarse. Try to smash/break up any large chunks.
The ratio of ingredients is important, but what matters most is how you press the mixture into your pan. The technique you use can make or (literally) break a great graham cracker crust:
I like to use my thumb on one hand and 4 fingers on my other hand to go around the top and sides. You can see me do this in the video tutorial below, too.
Delicious Honey Maid Graham Cracker Crust Cheesecake Recipe!
And, as explained in the 4th success tip above, running a spoon around the inner sides helps the crust keep a rounded shape, so the slices of your pie stay intact:
You will want to use an ungreased 8-inch, 9-inch, or 10-inch pie dish, cake pan, springform pan, or square pan for this recipe. It’s not enough for a 9×13-inch pan. If you’re making a 9×13-inch dessert, I recommend 1.5x the recipe.
Typically, yes. After shaping into your pan, this crust should be baked, and the amount of time really depends on the recipe you’re using, and whether it’s a baked or a no-bake filling. Check the pie
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