Can I substitute graham cracker crust for pie crust?
Depending on what flavor of pie you are making, try one of these substitutions. For every 1½ cups graham cracker crumbs, you can use: 1½ cups crushed gingersnaps (about 22 cookies): This crust is wonderful with apple, pear, and pumpkin pies.
How do you bind graham cracker crust?
Bind It Up Combine the egg white with the graham crackers, sugar and melted butter in a food processor and pulse for just a few seconds or until the crumbs are thoroughly moistened. Be sure to cook the crust in the oven for several minutes — not only to firm it up, but also to destroy any bacteria in the egg white.
Why is my graham cracker crust so hard?
WHY IS MY GRAHAM CRACKER CRUST HARD? You may have added too much butter to the recipe, which hardens when refrigerated. Pressing too hard when forming the crust to your pan. The crust is overcooked, try lowering the temperature or shortening the cooking time next time.
How do you keep a graham cracker crust from getting soggy?
The best way to keep a graham cracker crust from getting soggy is to blind bake it before filling it. Press the crust into your pie plate or baking dish and bake at 375 F (190 C) for 8 minutes. Allow the crust to cool completely before filling it.
Why is my graham cracker crust soggy?
An egg white spread over the bottom of a crust will prevent sogginess. Graham cracker crusts bake quickly and can be bought from the store or homemade. But, graham cracker crusts also hold moisture and can become soggy quite easily.
Why is my graham cracker crust hard?
What can I replace graham cracker crust with?
For instance, in place of graham crackers, you can use pretzels, potato chips, finely chopped nuts and flour, oats and flour, toasted cake crumbs, toasted muffin crumbs, crushed ice cream cones, cold cereal (think Rice Krispies® or Wheat Chex®, for instance), granola, coconut macaroons, ginger snaps, vanilla wafers.
Why is my cheesecake crust too hard?
If the digestive biscuit (graham cracker) crumb base of a cheesecake is very difficult to cut then it is most likely that the base has been compressed too much when it is put in the bottom of the pan. When the base is baked and/or chilled then it sets very hard and can become very difficult to cut through.
How to make a graham cracker crust from scratch?
Instructions 1 Preheat oven to 350F. 2 Mix graham cracker crumbs, sugar, and melted butter in a small bowl. 3 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… 4 Bake for 10 minutes. Remove from oven and allow to cool. More
What can I substitute for brown sugar in graham cracker crust?
Sub the sugar: If you don’t have regular granulated sugar, you can substitute brown sugar. If you want to use honey, I would recommend using a combination of honey and granulated sugar because the sugar crystals help bind the crust.
How to make graham cracker crumbs with butter?
Mix the graham cracker crumbs, melted butter, and granulated sugar together with a rubber spatula in a medium bowl until combined. The mixture will be thick, coarse, and sandy.
How long to chill graham cracker crust before filling?
If you’re making a no-bake pie/dessert: chill this pie crust for at least 2 hours before filling it. Chilling the crust before adding your no-bake filling solidifies the melted butter/sugar mixture, ensuring a compact crust.