Graham Cracker Nut Crust Recipes

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.

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.

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.

Steps:

• In a medium bowl, combine graham cracker crumbs, sugar and salt. Stir in the melted butter. (Mixture will look like wet sand.) Press into the bottom and up the sides of a standard (not deep-dish) 9-inch pie pan. Fill and bake according to your recipe. (If your recipe calls for a prebaked crust, bake for 6 to 9 minutes at 375 degrees until just lightly browned. Let cool completely on wire rack before filling.)

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.

Steps:

• Preheat the oven to 350 degrees F. Process the graham crackers and sugar in a food processor to a fine crumb. Add the melted butter and pulse until moist. Press the crumbs into a 9-inch pie plate and bake until firm, 12 to 15 minutes. Let the crust cool completely on a wire rack before filling.

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.

Steps:

• Soak one cup of the pecans in two cups fresh water for 2-4hours. Drain and rinse.
• In a food pressor, chop a cup of pecans into a fine meal. Set aside.
• Chop soaked pecans into a fine meal.
• Cut or break the dates into pieces. If the dates are dry or very firm, soak them in 1/2 cup fresh water for 5 minutes to soften.
• Add date pieces, maple syrup or honey, carob,.
• cinnamon, nutmeg, vanilla, if using, and seas salt to the ground soaked pecans and chop until well mixed.It may be necessary to scrape the sides of the food processor with a rubber spatula and continue to chop for a thorough consistency.
• Add the ground dry pecans and chop until well mixed.
• The dough should by crumbly but sticky enough to hold a shape when shaped.
• Press the dough evenly into a pie plate or turtle pan. It is best to press the dough to the sides of the plate or pan first, then press into the bottom for even depth.To scallop the edge of the crust:.
• Use the thumb and forefinger of your dominant hand yo pinch the edge of the dough successively around the rim of the plate or pan. Use the forefinger of your other hand to press the pinches to keep them neat and orderly.
• Fill, frost and serve with love.

Steps:

• Preheat the oven to 350°F. Place the pecans in a single layer on a rimmed baking sheet, and toast until they are fragrant, about 8 minutes. Remove from the oven; let cool.
• Place the graham crackers in a food processor; pulse until fine crumbs form. Add the sugar, salt, and pecans; pulse to combine. Add the butter; pulse until fine crumbs form.
• Transfer to a 13 1/2 × 4 1/4-inch tart pan with a removable bottom, and pat evenly into the bottom and up the sides. Place the pan on a baking sheet; bake until the crust is golden and fragrant, 8 to 10 minutes. Transfer to a wire rack to cool. The crust may be made up to 1 day ahead and stored, covered with plastic wrap, at room temperature.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together graham cracker crumbs, cocoa powder, yogurt, and brown sugar. Press mixture firmly into a 9 inch pie pan.
• Bake in preheated oven for 5 minutes.

Steps:

• Lightly butter pie pan and set aside.
• Combine nuts, brown sugar, and flour in the container of a food processor; process in a number of long bursts until the nuts are very finely chopped.
• Transfer the mixture into a big bowl.
• Run your fingers through the mixture, breaking up any bigger pieces the machine may have missed.
• Stir in the graham cracker crumbs, cinnamon, and salt.
• Add in the butter and mix well.
• Mix first with a fork, then with your hands, and rub everything together thoroughly to form evenly dampened crumbs.
• Spread the crumbs evenly and loosely in the pie pan, pressing them into the bottom and up the side.
• Refrigerate 5-10 minutes.
• Place on the center oven rack in a 350° oven and bake 7 minutes.
• Let cool on wire rack before filling.
• For ice cream pies or other icebox pies, refrigerate the thoroughly cooled pie shell for 10 minutes before filling.

Steps:

• In a food processor, combine cracker crumbs, sugar and butter; pulse until blended. Add egg white; pulse until moistened. Press mixture onto the bottom and up the sides of a 9-in. pie plate. Bake at 375° for 8-10 minutes or until lightly browned. Cool completely before filling.

Steps:

• Chop walnuts or pecans (I did mine in the blender).
• Melt butter and mix with the nuts in a pie plate.
• Add sugar and salt and pat into bottom of pie pan.
• Oila! Cooking is done, and you're ready to fill your crust.

Steps:

• Mix the graham crackers and sugar, then add butter and mix with a fork until completely moistened.
• Press mixture into the bottom and up 1/3rd of the side of a 9-inch springform pan.
• Refrigerate for 1 hour.