How To make Baking Butter Graham Cracker Crust
1/3 c baking Butter, Mrs. Bateman's Butterlike(t
softened 1 1/2 tsp water :
warmed
11 1/2 lowfat graham crackers -- crumbed, fine, 2.5 c
3 tbsp sugar
1 dash baking soda
Soften Baking Butter in the microwave for 20 seconds and mix it with the warm water. In a mixing bowl, combine all the ingredients and mix well until moistened. Divid the crumb mixture into 2, 9" vegetable sprayed pie pans and press evenly on the bottom and up the sides. I prefer not TOO thick a crust. Bake at 350 F. for 15 minutes. Cool. Fill with any kind of filling you like.
These would freeze well, tightly wrapped.
Note: Mrs. Bateman's Butterlike (tm) Baking Butter (tm) is a very low-fat butter substitute that I have been pleased with, overall. If you don't have a local source, contact Bateman's Baking Butter, Inc., 125 South State Street, Rigby, ID 83442, (800)574-6822
How To make Baking Butter Graham Cracker Crust's Videos
Easy Cookie Pie Crust Recipe - Buh-Bye Premade Graham Cracker Pie Crust!
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No-bake summer pies usually call for a cookie pie crust. Here is s upper easy and delicious recipe to whip up your own homemade cookie pie crust. Use graham crackers, ores, shortbread, sugar cookies, gingersnaps, any kind od crunchy cookie will do.
Think outside the box when a recipe calls for a graham cracker pie crust. I like to use Nilla Wafers. Strawberry ice cream pie is also great with a shortbread or nilla wafer crust. Chocolate cheesecake is divine with thin mint cookies.
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No-Bake Peanut Butter Pie | Peanut Butter Graham Cracker Crust | Easy Recipe!
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Peanut Butter Pie
8 oz cream cheese softened and at room temperature
1 cup powdered sugar
1/2 cup peanut butter
8 oz Cool Whip
1 peanut butter graham cracker crust (recipe below)
Mix cream cheese and powdered sugar in a large bowl. Add peanut butter. Fold in Cool Whip until everything is well combined.
Add filling into the graham cracker crust. Cover and refrigerate for 3-4 hours.
Crust recipe:
6 tablespoons of unsalted melted butter
¼ cup of peanut butter
2 tablespoons of sugar
1.5 cups of graham cracker crumbs
Combine melted butter with peanut butter. Add in remaining ingredients. Press on the bottom and up the sides of a 9 inch pie pan. Chill in the refrigerator for about 1 hour.
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MORE No- Bake Pie Recipes:
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Classic Cheesecake Recipe with Graham Cracker Crust
I’ve been making cheesecake since I was 14 years old. It’s one of those dessert recipes that is incredibly comforting, so rich, and absolutely delicious.
Like any dessert, there is a time commitment involved in making cheesecake because of the cook time and the cooling times, however I can promise that once you make this classic cheesecake recipe from scratch it will absolutely bring a smile to whomever eats it.
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Ingredients for this Recipe:
For the Crust:
• 1 ½ cups graham cracker crumbs
• 5 tablespoons melted unsalted butter
• 1 tablespoons sugar
• pinch of sea salt
For the Batter:
• 2 ½ pounds softened cream cheese
• 1 ½ cups sugar
• ¼ cup Bob’s Red Mill All-Purpose Flour
• 1 tablespoon vanilla extract
• 5 eggs
• ½ cup sour cream
Serves 8
Prep Time: 15 minutes
Cook Time: 2 hours
Cool Time: 3 hours
Procedures:
1. Preheat the oven to 325°.
2. Add all of the crust ingredients to a food processor and pulse on high speed until a meal is formed.
3. Transfer to a 9” or 10” spring form pan and form it to the bottom of the pan to form the crust. Set aside.
4. Next, add the cream cheese, sugar and flour to a stand mixer with the whisk attachment and mix on high speed for 4 to 5 minutes or until soft and smooth. Scrape at least once.
5. Mix in the vanilla followed up by adding in 1 egg at a time until completely mixed in.
6. Turn the speed down to medium and mix in the sour cream. Stop and scrape and mix for an additional minute.
7. Pour the batter over top of the crust in the spring form pan and then wrap the outside of the pan in foil.
8. Place the pan in rectangle cake pan and place on the bottom rack of the oven.
9. Pour in enough warm water to fill the pan up to the ½ way mark.
10. Bake at 325° for in between 90 and 105 minutes or until the tops is browned and the center is barely jiggly.
11. Remove from the oven and let cool in the water bath for 45 minutes. Remove from the foil and water bath and cool completely in the refrigerator, about 2 hours.
12. Use a knife to remove the outside of the cake from the spring form pan, then remove the outer part of the pan, slice and serve with optional garnishes of whipped cream, fresh berries and chocolate sauce.
CHEF NOTES:
• I like to use the backside of a measuring cup to press in the graham cracker crust.
• Eggs and fat don’t mix naturally so when you mix it in 1 at a time until it is completely mixed in, it guarantees that all of your ingredients are mixing together. Take your time with this process.
• You can also remove the cake from the outside of the pan using a knife right after it is done baking. If you are doing it after it is chilled, heat the knife you are using up under hot water.
• STORING AND FREEZING: When storing this classic cheesecake in the refrigerator just be sure to cover it in plastic to not pick up and funky fridge smells. Eat before the 6th say or freeze it. Believe it or not cheesecake freezes excellently so absolutely cover in plastic and freeze for up to 2 months. Be sure to thaw before eaten or eat frozen for cheesecake ice cream!
THICK GRAHAM CRACKER CRUST Recipe - BUTTERY & DELICIOUS! #shorts
#baking #dessert #easyrecipe #pie
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Graham Cracker Crust
Toady I will show you how to make a simple graham cracker crust at home!
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Ingredients
1 1/2 cups graham cracker crumbs (or 10 graham cracker sheets pulverized to crumbs in a food processor) 170g
2 Tablespoons sugar
1 Tablespoons brown sugar packed
7 Tablespoons butter melted (100g)
Instructions
00:00 Introduction
00:15 Pulverize graham crackers in food processor until finely ground into crumbs (skip this step if starting with graham cracker crumbs).
00:45 Combine graham cracker crumbs and sugars in a medium-sized bowl. Add melted butter and use a fork to combine ingredients well.
01:18 Pour mixture into pie or springform pan. Use the (clean!) bottom of a measuring cup to firmly pack crumbs into the bottom of the pan and (if using a pie pan) gently press up the sides. Use your fingers to pack crumbs tightly into the sides of the pie pan.
01:50 If the crust needs to be pre-baked, bake on 375F for 7-10 minutes. If using this crust as part of a different recipe, bake according to your recipe's instructions. If this crust is for a no-bake recipe, refrigerate or freeze for 10-20 minutes before filling.
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