For a slightly richer tasting crust, brush lightly with melted butter. Refrigerate until firm before filling the crust as desired. Always prebake your crust before filling it with the cheesecake filling. This will keep it perfectly crispy and ready for a delicious filling. This crust can sometimes have a tendency to stick to the pie plate, even with all that butter! So just for a little extra added insurance, give your pan a quick spray of a non-stick cooking spray and you should be all set.
Since graham cracker crusts usually bake faster than the filling, I used a little trick to prevent the crust from burning. Then I added the filling. Deliciously sweet and with a crispy texture, Keebler Ready Crust Graham Cracker Pie Crusts are ready to use and are the perfect base for no-bake recipes, pies of all kinds, tarts, and more.
You may have added too much butter to the recipe, which hardens when refrigerated. Pressing too hard when forming the crust to your pan. The precise answer depends to a large extent on storage conditions -to maximize the shelf life of graham crackers, store in a cool, dry area.
Properly stored, an unopened package of graham crackers will generally stay at best quality for about 6 to 9 months. Save your graham crackers for the smores. Make your graham cracker pie crusts easier by using graham cracker crumbs instead of smashing perfectly good graham crackers to make your own.
As far as baking a graham cracker crust before filling it with a cream filling, that is a matter of preference. In a chilled crust, the butter becomes hard to hold the crust. In a baked crust, the heat melts the sugar enough to set the crust.
Cool the baked crust before filling. If you decide to bake the graham cracker crust, you will be essentially melting the butter with the sugar to set the crust. While freezing the crust is certainly easier than having to preheat an oven and par-bake the crust, it is not as sturdy as the baked version.
I only recommend freezing the crust if you will be serving your pie when very cold, otherwise, you'll just find your crumb crust to be very crumbly! Additionally, if you plan to freeze the crust make sure to grease the bottom of the pie plate with a nonstick cooking spray. It ensures the sliced pie comes out easily. If for any reason your crumb crust is extremely dry, you can add 1 tablespoon of melted butter—one tablespoon at a time—to the crumbs until they are evenly moistened.
Alternatively, if your mixture is too wet and it is hard to work with, add more cookie crumbs until it is pliable. This Graham Cracker Crust Recipe is an easy and delicious crust option! Troubleshooting tip: Very occasionally, some graham crackers can be more dry and require more butter.
If your mixture is too crumbly to easily form into the pie plate, you can add 1 tablespoon more melted butter at a time until it reaches the right consistency.
The crumbs should feel moist, but not so moist they are very liquidy. Keywords: Graham cracker crust recipe. Some of the links on this page may be affiliate links. Everyday Pie is a participant in the Amazon Associates Program.
As an Amazon Associate I earn from qualifying purchases, at no extra cost to you. I made this last Thanksgiving for a chocolate pudding pie and used it recently for the base of a Key Lime Pie recipe! So delicious with the brown sugar. I even went one step further and browned the butter to give it an extra oomph and it made the most delicious crust. My go-to for graham cracker crusts! Your email address will not be published. Save my name, email, and website in this browser for the next time I comment.
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