I have a recipe that calls for one cup of graham cracker crumbs. How many crackers am I going to need to crush?
I'm having trouble finding an answer partly because different people consider a cracker to be of various sizes. I would consider a cracker to be a full sized sheet like this:
It would also be helpful to know what a cup of graham cracker crumbs weighs. My box of crackers is 14.4oz. I could estimate what portion of the box to use if I know how much a cup of crumbs weighs.
Christmas Crack Recipe With Graham Crackers (graham Cracker Toffee)
It should be about 7 crackers per cup, maybe 8, depending how finely you crush them. One of the inner packages from your 14.4oz box should be plenty (there are probably three packages with 9 in each, or 4.8oz). If you need to go the other way, that's 1/7 to 1/8 cup per cracker, or more simply, 0.5oz or 15g per cracker.
I know this from making graham cracker crusts - and you can confirm it by looking at some recipes. You generally need 1.5 cups of crumbs for a pie crust, and it takes 10-12 crackers. I've seen recipes ranging from 9 to 12 crackers (and checked ten or so when writing this), but I don't think I've ever used fewer than 10. One cup is 2/3 of that, 7 or 8 crackers. (Some people do say 20 or 24 squares, but they're clearly half-cracker squares, not the whole crackers.)
For what it's worth, the Martha Stewart crust recipe says 6 1/2 ounces graham crackers (12 crackers), finely ground (1 1/2 cups), and 2/3 of that is 4 1/3 oz, pretty close to 1/3 of your box, maybe a cracker short, so by weight this works out too.
Ingredient Equivalents Chart For Cooking And Baking
(I don't care that this thread is old, I was looking for this answer and this was one of the top three Google results.)
I just pulverized 8 full sheets (Honey Maid, 8 sheets come per wax paper package, 3 of those per box), which resulted in a scant 1 1/2 C of crumbs (just shy of 1 1/2 C, more than 1 1/4 C.) Those 8 sheets netted approximately 4.9 oz of crumb according to my scale.
Revised by Chef_Code Answers may vary depending on crumb size of the graham crackers as well as if you pack down the cup, because of the possibility of these variables weight to volume as well as volume to weight conversion results may vary. all answers above are close but are still to be considered approximate. Here is a source for more information on the math. If the link breaks in the future here is an additional link
Chocolate Peanut Butter Lasagna
Roughly it should be 4.8 ounces of 27 graham crackers or 1 pack of this brand. I did a little bit of a back calculation using this recipe.
190 gms is equivalent to 1.5 cups, so 1 cup should have 127gms which is equivalent to 4.48 ounces and almost close to a pack of 4.8 ounces but if you want accuracy then you need 25 crackers of the brand that I mentioned in 1
Graham crackers are definitely smaller than they used to be when I was growing up. For my recipe, I used Honey Maid from the 14.4 ounce box containing 3 packs with 9 crackers in each. I followed the first answer I saw -- 10 crackers -- and it was just short of the 1.5 cups of crumbs I needed. I had to crush 2 more crackers to get 1.5 cups.
Graham Cracker Toffee
Just ran one inner package of graham crackers through the food processor. It made 1 1/4 cups of crumbs. So, an entire box (14.4 oz) will yield approx. 3 3/4 cups of crumbs. I suggest you you run an entire box of crackers through the food processor and store in an air tight container and measure what you need, when you need it.
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By clicking “Accept all cookies”, you agree Stack Exchange can store cookies on your device and disclose information in accordance with our Cookie Policy.This No Bake Graham Cracker Crust serves as a sturdy and delicious base for all sorts of pies and tarts. You only need 3 simple ingredients to make it!
Graham Cracker Chocolate Chip Cookies
Knowing how to make a quick graham cracker crust gives you a foundation for tons of different desserts, and today I’m sharing a few tricks for doing it well.
While you can buy pre-made graham crusts at the grocery store, store-bought crusts usually taste old and stale. It’s totally worth making it fresh, and it’s very easy.
And it’s a general template that’s applicable for all sorts of variations, like no bake pies, a no bake cheesecake, or any other no bake desserts.
Graham Cracker Crumble Topping
For the best graham cracker crust, I recommend using a food processor. If you don’t have one, there are alternate instructions below.
Using your hands, roughly break up two sleeves of graham crackers, just enough so you can fit them into the bowl of a food processor.
I share guidelines for amounts in the recipe box below, but two sleeves is 18 whole graham crackers. If you wish to purchase graham cracker crumbs instead, two sleeves is equivalent to 3 cups of graham cracker crumbs.
Strawberry Yogurt Parfaits With Graham Cracker Crumble
Run the food processor until the graham crackers are ground finely into crumbs, making sure there are no large bits of cracker left.
Pour the moistened graham cracker crumbs into whatever pan you’re using, and spread the crumb mixture as evenly as you can with a spatula:
Here I’m using an 11″ tart pan with a removable bottom, but you can put this into a standard 9-inch pie plate, a springform pan, or whatever dish you’d like.
Key Lime Tart With Browned Butter Graham Cracker Crust
Put the graham crackers in a plastic bag and smash them up with a rolling pin. Make sure there are no big pieces so you don’t have an excessively crumbly texture.
Then you can mix in the butter and sugar in a medium bowl, and press firmly into the sides and bottom of the pan.
Press and flatten the crumbs firmly using the bottom of a measuring cup (or the bottom of a glass, ideally one that’s rounded):
Amazon.com: Honey Maid Graham Crackers (14.4 Ounce Boxes, 4 Pack)
It’s very important to be thorough about evenly compacting the crust against the bottom of the pie plate or pan, as this will help the homemade crust hold together when you go to slice your tart or pie later on.
Chill the crust for 30 minutes, covered with plastic wrap, then you can go ahead and fill it with whatever you’d like.
What you want here is enough thickness to hold the base of the filling, but not overpowering for the rest of the dessert:
Graham Cracker Crust
The amount below is perfect for an 11″ tart pan which is shown with the strawberry tart, or a 1/2 recipe works for a 9″ pie plate if you want something thinner.
Use this homemade graham cracker crust recipe as the perfect base for any of your favorite pies. I also love it for cream pies and key lime pie.
How to Make Ahead: The crust can be completely made one day ahead of time and kept in the fridge. Or it can be frozen for up to 1 month, but I feel the flavor gets old and stale, so I don’t recommend it.
The Easiest Graham Cracker Crust Recipe (with Pictures)
This No Bake Graham Cracker Crust is a sturdy base for all sorts of pies and tarts, and only requires 3 ingredients.
Usually a standard box of graham crackers has three “sleeves” or bags of graham crackers. Each one of these sleeves contains about 9 full graham crackers. So for this recipe you want 18 graham crackers.
The nutrition estimates are for the entire recipe. So if you have an 11″ tart pan with 8 slices, divide the totals by 8.
Buckeye Bars {peanut Butter Bars}
Calories: 1617 kcal , Carbohydrates: 102 g , Protein: 2 g , Fat: 138 g , Saturated Fat: 88 g , Cholesterol: 366 mg , Sodium: 33 mg , Potassium: 41 mg , Sugar: 100 g , Vitamin A: 4258 IU , Calcium: 41 mgSome of my very favorite desserts start with a homemade graham cracker crust. It's easy to make and so much better than store bought.
I love me a cream pie with a graham cracker crust. Two of my favorites are Fresh Raspberry Cream Pie and Key Lime Pie. Find over 30 pies with graham cracker crusts here. For even more favorites, visit my Best Pie Recipes post.
Today, I'm sharing my recipe, why I prefer homemade over store bought, and whether or not you should bake your graham cracker pie crust.
No Bake Lemon Icebox Cake
How Make a Graham Cracker Crust To make a graham cracker crust, you need just three ingredients. That's right only 3! Graham crackers, butter and sugar.
Two is the food processor can easily over crush the crackers if you're not careful. This can lead to a sandy texture instead of a crumb.
I like to use a rolling pin to crush the crackers. Simply place the graham crackers in a zip top bag, zip it closed
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