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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No Bake Graham Cracker Crust | Perfect for Pies, Tarts, and Cheesecakes
Graham cracker crust is so simple to make and you should never have to buy them again in the store with this recipe! The best part about this graham cracker crust recipe is that you probably have most of the ingredients already since there are very few ingredients used. I like adding a little cinnamon to this graham cracker crust recipe, but it is totally optional. This graham cracker crust is perfect for lemon bars, pudding pies, cheesecakes, key lime pie, and many other delicious desserts! This graham cracker crust is perfect to use for a no-bake recipe or a baked recipe depending on your what you are making. If you are using this graham cracker crust for a no-bake recipe, place in the refrigerator for about 10 minutes so it hardens up. If you would like to use this graham cracker crust for a recipe that requires baking like a cheesecake follow the instructions for that recipe.
Ingredients
1 1/2 cups graham cracker crumbs (1 package in a box of graham crackers will make 1 1/2 cups)
2 tbsp granulated sugar
2 tbsp light brown sugar
7 tbsp unsalted butter
1/4 tsp ground cinnamon (optional)
Directions
1. To get the graham cracker crumbs into a fine consistency, you can use a food processor and add broken up pieces of graham crackers to the food processor and mix or add graham cracker sheets to a Ziploc bag and use a rolling pin or another hard object, and crush the graham crackers into crumbs.
2. In a large bowl, add the graham cracker crumbs, granulated sugar, light brown sugar, ground cinnamon, and melted butter. The ground cinnamon is totally optional, but adds a really good flavor! Use a fork and start mixing until the ingredients together until it starts to resemble a sandy consistency. Add this mixture to a 9 inch pie plate.
3. Use your hands or a spatula and push the crust against the bottom and sides of the pie plate. The bottom of a cup or the bottom side of a measuring cup can help create a flat surface and help the crust form against the sides of the pie plate.
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How to Make Graham Cracker Crust | Allrecipes.com
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Watch how to make a super-easy graham cracker crust for your favorite baked or no-bake pie. It comes together in just minutes. And it complements all your favorite fillings.
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???? Graham Cracker Pie Crust Recipe How To - Glen & Friends Cooking
???? How To Make A Graham Cracker Pie Crust Recipe - Over the next few weeks we'll be baking a bunch of pies that need Graham biscuit pie crusts.
Ingredients:
200g Graham crackers (or soda biscuits, arrowroot, Maria biscuits)
125 mL (½ cup) melted butter
45 mL (3 Tbsp) sugar
Method:
Preheat oven to 180ºC (350ºF).
Crush the crackers into a fine powder.
Add the sugar and melted butter, and mix until fully moistened.
Pack into a pie plate, tamping down with a spoon, the bottom of a glass, or your hands.
Bake for 10-12 minutes just until firm.
Makes 1 pie crust for an 8-9 pie plate.
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glen & friends cooking
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!
The Ultimate Key Lime Pie ENTIRELY From Scratch
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You can't make the perfect homemade key lime pie without... you guessed it, KEY LIMES! I'm sharing this recipe so we can all visit the Florida Keys together, in our minds of course. Check out this key lime pie recipe featuring my very own, from scratch graham cracker crust.
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