Then, whatever size pie crust you want, you can easily mix up a crust, spread it out in the pie plate, give it a quick bake while you prep the pie filling, and have a delicious, fresh, crowd pleasing pie.
I experimented with various margarine substitutes and found that a simple mix of water, maple syrup, and almond flour make a great healthy easy and tasty graham pie crust.
Put the raw crust in the oven for 11-13 minutes, blind bake it, and then it will be ready for whatever yummy filling you have planned.
Classic Graham Cracker Crust Recipe
Some recipes may require the pie to be baked again after filling it. Others, like my Whole Food Vegan Pumpkin Pie and Banana Cream Pie do not.
It is very difficult to find graham cracker crumbs that don’t contain honey. This may be a concern for some of us.
So possibly then, if we use organic graham cracker crumbs, we may be making a better choice for bees. I leave this up to you to decide.
French Silk Pie With Graham Cracker Crust
My recipes do not include margarine, butter, or oil. Recipes on use whole plant based foods like seeds and nuts instead of margarine or oil.
Why? Because man-made oils and fats provide no minerals, vitamins, nutrients, or fiber. Oil is what is left once all the plant goodness has been stripped out. Also, to make oil and margarine shelf stable, it is highly processed.
Whole foods like nuts, and seeds contain healthy fats, bundled in fibre, so you get nutrition, gut biome probiotics, antioxidants, fresh taste, and less calories!
Mini Pumpkin Pie With Graham Cracker Crust
Eating oil or margarine or butter (or meat) contributes to clogging our arteries, and can lead to heart attacks, strokes and dementia. Pure fat is the highest calorie food there is, so eating it usually leads to us consuming more energy than we can typically use, causing weight gain.
While the crust is in the oven for the fast blind bake, I will blend up a pie filling, then I remove the crust from the oven, pour in the filling, and the pie is ready to eat once it cools and sets.
1) Prepare and Blind Bake the Graham Crumb Crust in 9 or 9.5 inch pie plate. This prevents the crust from being soggy.
No Bake Pumpkin Pie With Graham Cracker Crust
Keyword dairy-free, egg-free, healthy dessert, healthy snack, low fat, low sugar, no-oil vegan recipe, oil free dessert, vegan dessert, vegan pie, vegan thanksgiving, wfpb dessert, wfpb snack, whole foods pie, whole foods plant based dessert
LIVE LONGER, FEEL BETTER, let me help you EAT WHOLE-FOODS PLANT-BASED HEALTHY VEGAN. Sign up for FREE healthy recipes, tips, techniques and inspiration.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.
Vegan Graham Cracker Crust
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.
Low Carb Keto Graham Cracker Crust (15 Minutes!)
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!
Easy 3 Ingredient Low Fat 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.
No Bake Apple Pie With Graham Cracker Crust (video)
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 or cheesecake recipe you’re using for crust baking and cooling instructions.
No Bake Graham Cracker Crust {only 3 Ingredients!)
I usually pre-bake this graham cracker crust for at least 10 minutes at 350°F (177°C) before adding a filling. If you’re making a no-bake pie/dessert: cool the crust before filling it, unless the no-bake pie recipe you are using states otherwise.
For non-US readers, my team and I tested out making this crust with digestive biscuits (we used McVitie’s brand), and here are our findings:
Though different in size and shape, 1 standard digestive biscuit weighs just about the same as 1 full sheet graham cracker, about 15g. Digestives are similar in flavor to graham crackers, but the texture is slightly different. Digestives aren’t quite as crispy-crunchy as graham crackers, and disintegrate faster when wet, as those who like to dip them into their tea will know. We found that we needed some extra crumbs in the crust to help absorb the melted butter.
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We’re also adding a bit more sugar, because digestive biscuits contain about half the amount of sugar as graham crackers.So the final recipe for a digestive biscuit crumb crust that works as a great alternative to this graham cracker crust is:
Graham cracker crust is the base of so many incredible desserts, so it’s important to have a really solid recipe for this baking staple under your belt (or apron ties). And it’s so easy to master. Not to mention, unbelievably good. Repeat: It’s buttery! Thick! Crunchy! Graham crackery! Just the best!
You could also make this crumb crust with speculoos biscuits (like Biscoff), vanilla wafers, or Ritz crackers instead of graham crackers. For an easy Oreo crust, see my Oreo Crust guide.
Recipe: Chocolate Cream Pie
Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onhomemade Graham Cracker Crust recipe! You only need three ingredients including graham crackers, butter and sugar, and a pan to press the mixture into. Unlike other graham cracker crusts, this one wont fall apart! It’s perfectly tender and can be used in any recipe that calls for a graham cracker crust.
This is my go-to graham cracker crust recipe and I love it because it’s easy, inexpensive, and the taste and texture are far superior to anything you’ll buy at the store.
1. Mix ingredients in bowl. Combine graham cracker crumbs and granulated sugar in a bowl. Pour in melted butter and stir well to combine. The butter is the key to ensuring you have a graham cracker crust that doesn’t fall apart!
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2. Press into pie dish. Pour the mixture into a pie pan. Use lightly greased hands or the back of a measuring cup to firmly press the mixture into the bottom of the pan and up the sides. This step is important! The crust needs to be pressed really firmly into the dish to help ensure it sticks together!
3. Bake or chill. This step will depend on the recipe you’re using and what you plan to put on top of the
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