Graham Cracker Crusts
From p. 60 of the November/December 2007 Issue
of Simple & Delicious
These delicious desserts all have one thing in common—a graham cracker crust. Whether you are looking for a recipe that is quick and easy, less fat or a great frozen treat, you'll find it here.
"The colorful topping is so good that I prepare it separately and use it as a cranberry side dish at Thanksgiving," shares Mary Simonson of Kelso, Washington."
"I came up with this after remembering one evening that I needed to bring a treat to the office the next day," explains Geneva Mayer of Olney, Illinois.
"This frozen treat is so delightful that no one will guess it's made with reduced-fat ingredients," says Janet Jackson from Homedale, Illinois.
This is a family favorite for Trisha Kruse of Eagle, Idaho that combines apple pie filling and butter pecan ice cream with caramel topping and chopped nuts.
"I call it the 'Skinny Turtle' because layers of caramel and nuts top the graham cracker crust, complementing the chocolate cheesecake," explains Tamara Trouten of Fort Wayne, Indiana.
No one would ever dream that the fancy taste and look of this pie from Kimberly West of Prairieville, Louisiana could come from only five simple ingredients!
Graham Cracker Crust Tips
- When making a pie with a graham cracker crust, keep the bottom from getting soggy by using only butter or regular margarine, not low-fat spreads, which add water. Bake your crust to make it crisp, but make sure it is cooled before adding your filling so moisture will not form between crust and filling. —Test Kitchen
- Any graham cracker crust gets a boost by substituting flaked coconut or finely chopped pecans for 1/4 cup of the crumbs. —Joan K., of Prince Albert, Saskatchewan
- I've found a way to give a homemade graham cracker crust a hint of spice. I simply mix 1/4 teaspoon ground cinnamon into the granulated sugar. —Dawn L., of Hatboro, Pennsylvania
- It is not unusual for graham cracker crusts baked in springform pans to leak butter from the crust. It may be that the proportion of butter in the recipe is too high…or the bottom and sides of the springform pan might not fit tightly enough. Instead of lining the pan with parchment paper, you might find it easier to wrap the bottom of the pan with heavy-duty foil. Any excess butter will be caught in the foil surrounding the pan. In our Test Kitchen, we prefer to place the pan on a four-sided baking sheet to catch any leaking butter. —Test Kitchen