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RECIPE: graham cracker crust

17 years ago

A few days ago I made a graham cracker crust by using the whole graham crackers and crushing them. I think it actually tasted better than the bought graham cracker crumbs but maybe it was my imagination. I did this because I wanted it in a 9x13 pan. The crust was very hard to get out of the pan and broke all up. I'm going to make a banana split pie and I don't want the same thing to happen. I want to be able to get it out in whole pieces with the pie intact. I hope this makes sense. Anyone have any suggestions. Butter versus margarine, would that make a difference?

Comments (6)

lindac
17 years ago
I also think the "real" crackers crushed are better than the boxed crumbs.
I don't know what recipe you are using for your crust....but if you bake the crust for about 10 minutes and then cool it , before you fill it, the sugar will melt and sort of hold the crust together before you add the wet ingredients....that is assuming you have enough sugar in the recipe.
Linda C
rosemarythyme
17 years ago
Yesican: I saw Paula Deen cut her alum pie pan with scissors so as to not disturb the pie crust. It seemed to work. In a 9 x 13 pan you might try brushing the crust with an egg wash and baking before adding the topping. That might keep it from breaking apart when removing pieces.
Good luck.
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I used to buy the premade crusts and there's some good ones and some bad ones. I never remember which are good and which are bad since it's so infrequent but it will work. Also, I like to use vanilla wafers for a crumb crust. I've thought about buying the crumbs but really, putting them in a bag and beating the daylights out of them with a rolling pin or a rubber mallet is SO satisfying at times. I can relieve frustration and whomp them cookies so fine they're perfect for a crust. For MY pie, not someone else's. Do it your way and enjoy it.
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doteroo
Original Author
17 years ago
Thanks for the ideas. I did bake the crust but I didn't brush it with egg. Maybe I pressed the crust down too hard? It was very hard to get under it with anything.
lindac
17 years ago
Did you butter the pan before you put the crust in? That helps a lot.
Linda C
doteroo
Original Author
17 years ago
Linda, I didn't butter the pan! The recipe didn't say to so I didn't. I bet that would make all the difference.
carla35
17 years ago
I think the boxed cracker crumbs are a little too fine so they don't taste as good.

I too would suggest cooking the crust just a little bit. You may also want to experiment with the amount of butter or margarine you use with the crumbs. I find sometimes my crusts fall apart, but other times they don't; I haven't really figured out why though. Maybe it's the pan?

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