Friday, October 23, 2009

Graham Cracker Crust

This recipe is quick and simple, found in Betty Crocker Cookbook. Be sure to note the alternate cookie crumb crust.

Graham Cracker Crust
1-1/2 cups finely crushed regular or cinnamon graham crackers (about 20 squares)
1/3 cup butter or margarine, melted
3 Tbsp sugar

Heat oven to 350.
In medium bowl or food processor, combine all ingredients until well mixed. Reserve 3 Tbsp crumb mixture for garnishing top of pie before serving, if desired. Press remaining mixture firmly against the bottom and sides of a 9 inch glass pie plate. Use a ramekin or flat bottom measuring cup if necessary.

Bake about 10 minutes or until light brown; cool. Fill as directed in pie recipe.

For a cookie crumb crust:
Substitue 1-1/2 cups finely crushed chocolate or vanilla wafer cookies or gingersnaps for the graham crackers. Decrease butter to 1/4 cup; omit sugar.

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