• Graham Cracker Crust Recipe
• Nabisco Honey Maid Graham Cracker Crust Recipe

A homemade graham cracker crust is the perfect addition to cheesecakes and cream pies—make your own in two simple steps. MORE+ LESS- 1 ½ cups finely crushed regular or cinnamon graham crackers (24 squares) 1/3 cup butter, melted 3 tablespoons sugar Medium bowl 9-inch glass pie plate How to: 1. This classic crust is easy to make. Blend graham cracker crumbs with sugar and melted butter, press into a pie pan and bake before using. Classic Graham Cracker Crust Recipe. Menu Description: 'Our famous Original cheesecake recipe! Creamy and light, baked in a graham cracker crust. Our most popular cheesecake!' Oscar and Evelyn Overton's wholesale cheesecake company was successful quickly after it first started selling creamy cheesecakes like this clone to restaurant chains in the early 1970's.

A cookie crumb crust is one of my favorite things to make. This is probably because they’re so easy, they’re practically foolproof. Really, how can you go wrong combining cookie crumbs and butter?

Crumb crusts can be made using just about any crunchy cookie. Oh, the possibilities.

First, you’ll need crumbs.

The easiest thing to do is buy graham cracker crumbs. My one tip for you here is that if you have crumbs left over, put them in a resealable bag, and then back in your pantry. Grahams go stale pretty quickly. On that note, if you’re using leftover graham cracker crumbs, taste them first. Don’t ruin your beautiful pie or cheesecake with stale crumbs.

Next up, the food processor. This makes crumb-making a breeze, especially when making a crust using Oreos. For years, when I made Oreo cookie crusts, I scraped out the creme filling. Not necessary! This discovery made me happy: no more scraping! But sadly, no more eating the filling either. Of course, if you scrape out the filling for a midday snack, I’ll never tell.

Process the cookies, then measure.

When you come across a crust recipe using “chocolate wafer cookies,” you can use Oreos or actual chocolate wafer cookies. Chocolate wafers can be a bit elusive. Sometimes my grocery store stocks them by the ice cream cones, sometimes they’re with the cookies, and sometimes they’re nowhere to be found at all.

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You can also use a rolling pin instead. Throw your cookies (don’t toss your cookies; that’s a whole different scenario) in a resealable gallon-size baggie and start crushing them with a rolling pin. This is the method I most commonly use. No, the crumbs don’t come out as evenly-sized, but it’s an excuse to break out my pretty Pioneer Woman rolling pin—and one less bowl to wash.

I start by whacking the bag with the rolling pin a few times, then rolling the pin back and forth, flipping the bag over every so often until I have small crumbs. Crush the cookies, then measure.

Once you have your crumbs, you’ll need butter and a little sugar. Use salted butter here. It really balances all of the sweetness and makes the crust extra delicious.

Note: Graham cracker crumbs soak up a lot more butter than other cookie crumbs, so you’ll use more butter for grahams. (See recipe for details.)

Once the cookie crumbs, butter and sugar are mixed, press into a pie pan or springform pan. I love using a measuring cup to press in the crumbs.

I like to press some of the crumbs up the side of the pan, but that’s totally up to you.

At this point, the crust is ready for filling! If you like a crispier crust, bake it at 350ºF for about 5 minutes. Let cool completely before filling.

Cookie Crumb Crust

May 31, 2016 0

Graham Cracker Crust Recipe

• 1-3/4 cup Crunchy Cookie Crumbs
• 6 Tablespoons Salted Butter, Melted (8 Tablespoons For A Graham Cracker Crust)
• 2 Tablespoons Sugar

Nabisco Honey Maid Graham Cracker Crust Recipe