Graham Pecan Crust Recipes

GRAHAM CRACKER CRUST

Steps:

• Preheat oven to 350 degrees. Pulse graham cracker crumbs, butter, sugar, and salt in a food processor until combined.
• Firmly press crumb mixture into bottom and up sides of a 9-inch pie dish. Bake until crust is fragrant and edges are golden, 12 to 14 minutes. Let cool completely on a wire rack.

THE BEST GRAHAM CRACKER CRUST RECIPE

Steps:

• Working in small batches, break the graham crackers into small, dime sized pieces and place ¼ to ½ of the crackers in a food processor. Pulse until the crackers are the size of large, grainy sand. Pour into a large mixing bowl and repeat with the remaining crackers. Do not over process. There may still be larger pieces that can be broken up by hand.
• Pour the pecan bits or chips (very small diced pecans) in a hot frying pan over medium high heat and toast until you can smell the aroma of the pecans. Pour into the bowl with the cracker crumbs. The pecan pieces should be about the same size as the cracker crumbs. (See photos above)
• Combine the crumbs, pecans, sugar, cinnamon and salt together until well mixed.
• Drizzle the melted butter evenly over the crumb mixture while stirring. Continue stirring until all of the crumbs are moistened by the butter.
• Divide the mixture between two pie plates. Reserve about a cup to use as needed to fill "holes" in the crust, if needed.
• Use the bottom of a measuring cup to press the mixture evenly into the bottom of the pie plate and up the sides. The crust should be about ¼ inch thick or a little more.
• Place the crusts in the refrigerator to chill.

GRAHAM CRACKER CRUST I

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.

HOMEMADE GRAHAM CRACKER CRUST

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.

PECAN CINNAMON GRAHAM CRACKER CRUST

Steps:

• Spray a prepared 9 inch pie pan.
• In a small pot melt the butter. Set aside.
• In a food processor or in a plastic baggie crush the graham crackers.
• In a bowl add crumbs pecans and sugars. Pour in butter and mix with a fork.
• Press into the bottom and sides of 9 inch pie pan.
• IF YOU NEED A COOKED CRUST:
• Preheat oven to 350F. Cook for 10 minutes. Completely cool before using.

GRAHAM CRACKER-NUT CRUST

Steps:

• Heat oven to 325°F.
• Mix ingredients until blended; press onto bottom of 9-inch springform pan.
• Bake 10 min. Cool completely before filling.

PECAN GRAHAM CRUST

Steps:

• Preheat oven to 350 degrees F.
• Place graham cracker crumbs, pecans and coconut flakes on a cookie sheet.
• Place in oven for 15 minutes, stirring every 5 minutes.
• Remove the crumb mixture and let cool.
• In medium bowl, melt butter in microwave, about 30 seconds depending on your microwave.
• Add crumb mixture to butter and mix together well making sure butter is well incorporated.
• Use as crust for your favorite cheesecake, torte or cream pie.

PECAN PIE WITH GRAHAM CRACKER CRUST

Steps:

• Wait until the pie has cooled to slice.