Graham Cracker Crust Bulk Mix Recipes

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GRAHAM CRACKER CRUST



Graham Cracker Crust image

A no-bake recipe using softened butter instead of melted butter. I find this produces a better consistency for the crust.

Provided by Carole

Categories     Desserts     Pies     100+ Pie Crust Recipes     Crumb Crusts

Time 1h5m

Yield 8

Number Of Ingredients 3

1 ½ cups graham cracker crumbs
6 tablespoons butter, softened
⅓ cup white sugar

Steps:

  • Mix crumbs, butter, and sugar in a bowl. Press mixture into a 9-inch pie plate. Use a spoon to press the crumbs up the side of the plate and the side of your hand to press down on the top.
  • Refrigerate at least 1 hour before filling.

Nutrition Facts : Calories 175.2 calories, Carbohydrate 20.4 g, Cholesterol 22.9 mg, Fat 10.2 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 5.7 g, Sodium 156.6 mg, Sugar 13.2 g

GRAHAM CRACKER CRUST I



Graham Cracker Crust I image

This goes great with many pies.

Provided by Carol

Categories     Desserts     Pies     100+ Pie Crust Recipes     Crumb Crusts

Time 17m

Yield 8

Number Of Ingredients 4

1 ½ cups finely ground graham cracker crumbs
⅓ cup white sugar
6 tablespoons butter, melted
½ teaspoon ground cinnamon

Steps:

  • Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.
  • Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.

Nutrition Facts : Calories 175.6 calories, Carbohydrate 20.5 g, Cholesterol 22.9 mg, Fat 10.2 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 5.7 g, Sodium 156.6 mg, Sugar 13.2 g

GRAHAM CRACKER CRUST BULK MIX



Graham Cracker Crust Bulk Mix image

Simple made ahead Graham cracker crusts .If your like me and always in a hurry this comes together fast and easy.I started making large amounts in the 70's with my large family.Now I store it for just the 2 of us.

Provided by School cooker

Categories     Dessert

Time 23m

Yield 4 crusts, 4 serving(s)

Number Of Ingredients 4

5 cups graham cracker crumbs (about 40 crackers)
1 cup sugar
1 teaspoon cinnamon
1 cup cold butter

Steps:

  • In a food processor or bowl combine all ingredients.Pulse or cut in butter til the mix begins to clump.
  • Store in an air tight container in the fridge for up to 3 months.
  • Yields about 7 & 1/2 cups mix,which is about 4 pie crusts.
  • To use measure about 1 & 3/4 cups into a 9 inch pie plate.Press to bottom and sides .Bake at 375 deg. for 8 to 10 minute til light brown.Let cool for 30 minute before filling.

Nutrition Facts : Calories 1046, Fat 56.6, SaturatedFat 30.8, Cholesterol 122, Sodium 962.3, Carbohydrate 131.1, Fiber 3.2, Sugar 82.7, Protein 7.8

GRAHAM CRACKER CRUMB CRUST MIX



Graham Cracker Crumb Crust Mix image

The recipe was posted on an email homemaker group I belong to. I make alot of pudding pies and knew this would come in handy. Its much less expensive to make your own than to buy the ones at the store. The chocolate ones make the best crusts. The cinnamon ones are good also-just omit the cinnamon.

Provided by Cooking Mom of 7

Categories     Dessert

Time 21m

Yield 9 cups, 8 serving(s)

Number Of Ingredients 3

1 (2 lb) box graham crackers
1 cup granulated sugar
1 teaspoon ground cinnamon

Steps:

  • Process 6 or 7 graham crackers in blender or food processor fitted with the metal blade to make fine crumbs.
  • You can use a plastic bag and rolling pin just be sure to crush fine.
  • Repeat the remaining crackers.
  • Stir sugar and cinnamon into cracker crumbs.
  • Pour into a 10 cup contatiner with a tight fitting lid. Use within 6 months.
  • Graham Cracker Crust:.
  • Mix 1 1/2 cups cracker crumbs and 1/3 cup mellted butter. Press mixture over bottom and sided of an 8 or 9 inch pie plate or springform pan.
  • Refrigerate 45 minutes before filling.
  • If baking crust, preheat oven to 375 degress F. Bake for 6 to 8 minutes. Cool completely before adding filling.
  • Fill as desired.

Nutrition Facts : Calories 578.7, Fat 11.5, SaturatedFat 1.7, Sodium 688.3, Carbohydrate 112.6, Fiber 3.3, Sugar 60.4, Protein 7.9

HOMEMADE GRAHAM CRACKER CRUST



Homemade Graham Cracker Crust image

Instead of purchasing a crust, make this graham cracker crust recipe with just three everyday ingredients. -Janaan Cunningham

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 1 pie crust (9 inches).

Number Of Ingredients 3

1-1/2 cups crushed graham cracker crumbs (24 squares)
1/4 cup sugar
1/3 cup butter, melted

Steps:

  • In a small bowl, combine the crumbs and sugar; add butter and blend well. Press onto the bottom and up the sides of an ungreased 9-in. pie plate., Refrigerate for 30 minutes before filling, or bake at 375° until crust is lightly browned, 8-10 minutes. Cool on a wire rack before filling.

Nutrition Facts : Calories 173 calories, Fat 10g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 147mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.

GRAHAM CRACKER CRUST



Graham Cracker Crust image

Extremely simple to make, this crust infuses pies with an unexpected sweet honey taste and a great, crunchy texture. It pairs especially well with Twisted Citrus Blackberry Pie (page 127), S'more's Delight Pie (page 145), and Banana Cream Pie (page 109). You can also keep it simple and fill this crust with a vanilla pastry cream filling (which can be found as part of the Boston Cream Pie recipe on page 99), then top it with Whipped Cream (page 193) or Meringue (see page 39).

Yield Makes one 9-inch crust

Number Of Ingredients 3

24 graham cracker sheets, finely chopped (1 1/2 cups)
1 tablespoon sugar
5 tablespoons unsalted butter, melted

Steps:

  • Preheat the oven to 350°F.
  • In a medium bowl, mix together the graham cracker crumbs and sugar. Add the melted butter, using your fingertips to incorporate it with the graham cracker mixture. Spread the graham cracker mixture evenly across the bottom and sides of a 9-inch pie plate so that it covers the entire dish. There should be no gaps in the crust. Bake the crust for about 5 minutes, or until it's golden brown. Cool the pie shell for 30 minutes before adding your desired filling.

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