Baked Graham-Cracker Crumb Crust (9")
Yield
10 servingsPrep
12 minCook
8 minReady
20 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
graham cracker crumbs
|
*
|
| 6 | tablespoons |
butter
or margarine, melted |
|
| 1 ⅓ | cups |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
graham cracker crumbs
|
*
|
| 9E+1 | ml |
butter
or margarine, melted |
|
| 315 | ml |
sugar
|
|
Directions
Preheat oven to 375℉ (190℃)F. If you would like to make your own graham-cracker crumbs, pulverize crackers in blender or in food processor with knife blade attached as manufacturer directs; or place them in sturdy plastic bag and roll into fine crumbs with rolling pin.
In pie plate or bowl, mix crumbs with remaining ingredients. If you like, set aside 3 tablespoons mixture for topping. With hand, press mixture onto bottom and up side of pie plate.
Bake crust 8 minutes; cool on wire rack. Fill as recipe directs or with chilled pie filling; top with reserved crumb mixture or garnish as recipe directs.
