Hospitality Graham Cracker Pie Crust, 6 Oz

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Gather the ingredients. Combine graham cracker crumbs, sugar, melted butter, and cinnamon in a mixing bowl; mix until well blended. Press mixture into the bottom and up the sides of a 9-inch pie plate. Follow directions for a baked or no-bake crust. When ready, add your favorite filling.

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Add mixture to pie plate: Pour the crust mixture into an ungreased pie plate, and press into the plate. You can use your hands, but for a good, firm back, use the bottom of a measuring cup or glass. Press up the sides of the pie plate, too. Then smooth out the upper crust. Bake: Bake the crust for about 10 minutes.

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Spray a prepared 9 inch pie pan. In a small pot melt the butter. Set aside. In a food processor or in a plastic baggie crush the graham crackers. In a bowl add crumbs pecans and sugars. Pour in butter and mix with a fork. Press into the bottom and sides of 9 inch pie pan. Preheat oven to 350F. Cook for 10 minutes.

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In a small bowl, combine the crumbs and sugar; add butter and blend well. Press onto the bottom and up the side 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.

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Press Into Pan. Transfer the crumb mixture to a 9x13 baking pan without greasing it. Use your hands to evenly press the mixture across the bottom of the pan and slightly up the sides. Apply moderate pressure while pressing, but avoid packing it down too densely to keep the crust from becoming too hard.

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Press the crust into the pie pan: Spread the crumbs evenly over the bottom of the pie pan. With your fingers, press it into the sides of the pan all around and then into the bottom of the pan. Sally Vargas. Cover a dry measuring cup with plastic wrap (to keep it from sticking to the crumbs).

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Throw a dash of espresso powder into the chocolate-cookie crust of Irish Whiskey Cheesecake. Do: Add spices for more flavor . Try adding a dash of spice, like cinnamon, cardamom, or ginger to bring extra depth of flavor to your graham cracker crust. Think about the entire flavor profile of your pie, from crust to filling, and how spices can accentuate it.

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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.

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Instructions. Working in small batches, break the graham crackers into small, dime sized pieces and place ¼ to ½ of the crackers in a food processor. Pulse until the crackers are the size of large, grainy sand. Pour into a large mixing bowl and repeat with the remaining crackers. Do not over process.

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Stir the graham cracker crumbs and granulated sugar together in a medium bowl, and then stir in the melted butter. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Pour the mixture into an ungreased 8-inch, 9-inch, or 10-inch pie dish, cake pan, springform pan, or square pan.

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Instructions. Preheat oven to 350F. Mix graham cracker crumbs, sugar, and melted butter in a small bowl. Pour crumb mixture into an 8" - 9.5" pie pan and use the back of a measuring spoon to press it firmly in the bottom of the pan and a little bit up the sides of the pan. Bake for 10 minutes.

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Instructions. In a medium bowl, combine graham cracker crumbs, sugars and butter using a fork or spatula until moist, coarse and sandy. Spoon mixture into your pie dish, sheet pan or springform pan. Using a measuring cup or drinking glass, press into dish or pan to achieve a smooth, consistent crust without gaps.

Hospitality Graham Cracker Pie Crust, 6 Oz

Instructions. Preheat your oven to 350℉ (177℃). Butter a 9-inch (23-cm) nonstick springform pan (see note about pans below) and line with parchment. First, finely grind your graham crackers in a food processor, high speed blender or by placing in a plastic bag and smashing them with a rolling pin or a measuring cup.

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Press the mixture firmly until compact, using your fingers as an edge guide. For a NO BAKE Dessert Pie, chill Crust in the freezer for one hour or chill in the refrigerator for 2+ hours. For a BAKED PIE, bake Crust at 350 F degrees for 10 minutes. If crust puffs up, press down with the back of a measuring cup.

graham cracker crust for 9x13 pan recipe

In a medium size mixing bowl, combine the graham cracker crumbs with sugar (or the same amount of packed brown sugar) then add the melted butter. Use a fork to combine the ingredients and to evenly distribute the butter throughout the crumb. Pour the graham cracker mixture into your pan and spread evenly.

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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.