Graham Cracker Crust
Lauren 11/317/2018 11/14/2018
Can I use some type of oil instead or melted butter?
Jennifer 11/325/2017 11/22/2017
I pushed the crust up around the rim for my pumpkin pie and prebaked it as instructed and let it cool. Now it is baking with the pumpkin pie filling but is burning because the recipe calls for a 425degree oven for 15 minuets and then reduced to 350 (the classic recipe) Hopefully I can scrape off the burnt part when serving. Next time I will not push it up around the sides and let the pie filling cover the crust, just need to butter the pie plate well.
Ambrose Bielecki 01/24/2017 01/25/2017
I just tried to make a graham cracker crust using my normal proportions (1 cup of crumbs, 5 tbsp butter, and 1/3 of monk fruit sweetener) and it did not bake very firm, the crumbs I pressed onto the sides of the pie plate sloughed down to the bottom for the most part.. .it almost appears like there was too much butter in the mixture. Looks like it's going to taste OK, but it didn't perform like a regular crust.
melissa 12/356/2016 12/22/2016
Can I skip the sugar?
Susan 11/327/2016 11/23/2016
Should the crust be prebaked for a pumpkin pie prior to adding the filling? If yes, should it cool before adding the filling?
Cara 11/321/2016 11/17/2016
Have you ever made this crust for pies that need the crust to come up higher along the outside? Like a pumpkin pie?
Maryanne 02/53/2016 02/23/2016
Would you double this recipe for a 9 x 13 pan?
Kathy 04/97/2015 04/08/2015
How do you think this would stand up with a good old fashioned New York cheesecake that bakes a low temps for 2-3 hours?
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