Press the crumb mixture to the sides of the pan, allowing any excess to fall over the side. The mixture will be thick, sandy, and coarse. You can add spices to the graham cracker crumbs to add extra flavor, or use a different cookie all together! As an Amazon Associate I earn from qualifying purchases. From there, they vary a lot. Instructions To make the crust: In a medium-sized mixing bowl, combine the crumbs, sugar, and butter. Hey, Im Ayesha Khalid, the main writer of Substitutesfor.com. You can also make your graham cracker crust ahead of time. Once you know how to make it yourself, you'll never want to buy it again. In the bowl of a kitchen aid with the paddle attachment, or with beaters, beat brown sugar and butter until light and fluffy, about 2 to 3 minutes. Genius! Whisk together flour, salt, cinnamon, and baking soda. How do you fix a mushy graham cracker crust? Store bought crusts and pre-baked crusts should be firm enough to handle the motion of a pastry brush. Continue with Recommended Cookies. Fortunately, there are a couple of quick fixes that can prevent a graham cracker crust from getting soggy. Submit your question or recipe review here. Peanut butter can surprise you when you give it a chance instead of butter. Did you use the same brand/type of butter for all of them? Steps to Make It. Add the melted sugar and butter and stir until the mixture looks like wet sand. Is it better to use butter or oil in a cheesecake crust What are the pros and cons of each type of fat Heres a look at both options: Butter: A classic flavor and creamy texture, but can be a bit too strong for some peoples palates. Combine All of the Ingredients: In a large bowl mix together the graham cracker crumbs, sugar, melted butter, salt, and cinnamon if using. Baking the crust allows it to fully come together and holds its shape. Just THREE! I suggest following the directions for whatever recipe you're using. Theres been Samoa Cheesecake with a coconut shortbread crust. Can you substitute oil for butter in cheesecake crust Its a question many people are asking. This is because the rich and stronger herbal flavor of olive oil may distract the original recipe taste. Hello! All that said, you can certainly still make this crust with any brand of graham crackers you have! Its 1:1 ratio makes graham cracker crust light, healthy, and dairy-free. In a medium bowl, add crushed graham crackers, melted butter and sugar. Next melt butter in a small microwave safe bowl or in a small pot over low/med heat. Bake at 375 degrees F (190 degrees C) for 7 minutes. The ratio of ingredients is important, but what matters most is how you press the mixture into your pan. Strategies Ive read about include: 1) brushing the crust in egg whites BEFORE baking the crust, 2) brushing the crust in egg whites AFTER baking the crust but before adding a filling, 3) brush the inside of the crust with melted chocolate after baking the crust but before adding a filling (for pies that go well with chocolate). I had to add so much more crumbs, I ended up with two pie crusts. This no-bake graham cracker crust is the perfect base for no-bake desserts. If you are making a pie that doesn't need to be baked, put it in the fridge for 2 hours. I dont want to continue having this problem. I don't think there's a "magic ratio" for a graham cracker crust. It can be used instead of butter in graham cracker crust, making the recipe less grease-intensive. If your graham cracker crust sticks to the pan, gently run a butter knife along the edges to help loosen it. Melt the butter and pour over the graham crackers. RATE and COMMENT below! When the crust sticks to the pan, it often makes your dessert hard to serve, resulting in a sloppy situation. If your graham cracker crust has been in the fridge or freezer, let it sit at room temperature to soften. Crush your graham cracker crumbs in a food processor or will a rolling pin until they are a fine powder, then add in your butter and sugar and mix them. Informative, delicious, easy! Avocado oil is another light and healthy butter substitution and is famous for its smooth, milder, and nutty flavor. But I put in 5 tablespoons of butter instead of six once I start putting the melted butter in I mixed it and thats what happened. And, as explained in the 4th success tip above, running a spoon around the inner sides helps the crust keep a rounded shape, so the slices of your pie stay intact: You will want to use an ungreased 8-inch, 9-inch, or 10-inch pie dish, cake pan, springform pan, or square pan for this recipe. First, preheat your oven before you start baking the. Tip the mixture into the pie or cake pan, and press into the bottom and up the sides. Thanks for joining me in the kitchen. The drawback to them is that they got soggy very easily, a problem that is usually only made worse by the fact that the fillings placed in graham cracker shells tend to be custards, puddings and creams. Graham Cracker Crust is everyones favorite classic cheesecake base. Stir In the Melted Butter: Drizzle the melted butter over the graham cracker mixture and use a fork to mix everything together, ensuring that it is evenly moistened. Use a humidifier to keep your dough moist. Its smooth, creamy, nutty, and a slight sweet flavor pair well with pie filling. The Best Lemon Meringue Pie With Graham Cracker Crust, The Differences Buttercream Vs Cream Cheese Frosting. cream cheese, graham cracker crust, vanilla, white sugar, sour cream and 3 more Chocolate Pecan Pie Plain Chicken large eggs, unsweetened cocoa powder, sweetened condensed milk and 4 more Graham cracker crusts are easy to use, whether you bake them yourself or buy them at the store, because they take a lot less prep time and quite a bit less baking time than more traditional pastry crusts do. Add the graham cracker crumbs to the dry ingredients. To make ahead: Graham cracker crust is a great make ahead recipe. Add the melted butter and pulse until moist. The amount of butter is from 6 to 8 tablespoons.I'm wondering if anyone has tried these different amounts of butter and sugar and which they felt was the best. For a baked dessert, pre-bake this crust per your filling recipes directions. Combine graham cracker crumbs, sugar, melted butter, and cinnamon in a mixing bowl; mix until well blended. Add the graham crackers and sugar to a food processor and blend them into fine crumbs. It will last for three days at room temperature or three months in the freezer in the pan you made it in wrapped in plastic wrap. STEP 5: SHAPE CRUST IN PAN. However, in some cases, if you dont properly grease your pan, your crust will become stuck. It's so quick and easy to make using only three ingredients! If you are using this crust for a cheesecake, youll want to use a springform pan wrapped in foil to prevent leaks when using a water bath. Jamie. So, dont restrict your recipe to some specific ingredients and always try something different, something special, umami and flavorful. Whether you stick with the original or choose to spice up the flavor, having this classic graham cracker crust recipe under your belt will come in handy any time you want to make a homemade cheesecake. Check the crust for holes and clean up around the rim of the pie plate before baking. Be sure to also use non-stick cooking spray as well for an easy release out of the pan. Pour in melted butter and stir well to combine. Begin by preheating your oven to 350 degrees F. In a medium bowl, combine the graham cracker crumbs and brown sugar. Thanks so much for stopping by, Sue! Once that first slice has been cut, the rest should be easier. Instructions. Is this normal? Keeping all these situations in mind, weve compiled a collection of all the possible alternatives for butter. (In case youre wondering why your printed recipe may no longer match the recipe on the website.) Then, crush one sleeve of graham crackers to form the crust. If so, please ask your questions in the comments down below. Happy Baking! Recipes for graham cracker pie crust: The Best Lemon Meringue Pie With Graham Cracker Crust. Cut the butter into pieces (to speed up the melting), and place it in a pot or pan over medium heat. Prevent Your Graham Cracker Crust From Falling Apart The ratio of ingredients is important, but what matters most is how you press the mixture into your pan. Recipes, ideas and all things baking related. Bake at 325F for 8-10 minutes. Press into pie dish. How do you turn 3 simple ingredients into a great pie or cheesecake base? The egg white has the same effect as the melted chocolate (although chocolate is sturdier overall), keeping moisture out of the crust. Remove from oven and cool completely. She wants to share her experience with others in, hopes they can make the most delicious baked goods. An example of data being processed may be a unique identifier stored in a cookie. Preheat an oven to 350F (180C) In a large bowl, melt butter and chocolate pieces in 20-second increments stirring each time until the chocolate and butter have melted together. It turned out incredible, but the next day it looks as if my crust is leaking oil. If you are looking for non-dairy butter replacement, vegan butter might be your first choice. Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch! The amount of butter is from 6 to 8 tablespoons. Don't cut back on the amount of butter in the recipe because it holds the graham cracker crumbs together. (And Im not getting paid by Nabisco to tell you to buy their products, just genuinely a fan!). This time, brush the inside of an already baked (or store bought) graham cracker crust with a lightly beaten egg white and pop it into the oven at about 350F 3-5 minutes to let it dry. Spoon the crumbs into the prepared pan and press into the bottom of the pan and up the sides to form a crust layer. Arrange the rack to the center of the oven. For whatever reason, people tend to freak a little when they read the words water bath or bain marie, which is basically just a fancy term for water bath. Combine graham cracker crumbs and granulated sugar in a bowl. Combine graham cracker crumbs, sugar, melted butter, and cinnamon in a mixing bowl; mix unt Follow directions for a baked or no-bake crust. To quickly press down the crust, use the back of a large spoon. Press the mixture into a 9-inch pie pan, springform pan, or cheesecake pan. This will save you stress and time in the kitchen. It has a ton of information, I bookmarked it for my own reference. It turned out incredible, but the next day it looks as if my crust is leaking oil. Remove pan to a cooling rack. However, this can lead to it sticking. Home / Dairy Products / Substitute For Butter in Graham Cracker Crust. You can use fresh graham crackers or graham crackers that are slightly stale to make your graham cracker crust. A baked crust will have a sturdier texture, but it wont be crumbly and will hold the pie together so that its easy to cut and serve! Step 2. Hi Teresa, I love this idea! Get a food processor and put your graham crackers in it. Press mixture into the bottom and up the sides of an 8- or 9-inch pie plate. Make your crust crisp by baking it. Preheat the oven to 350F/180C. Yes. This distributes crumbs well and eliminates the build-up of a too-thick base between the bottom and sides of the 9 pan! Mix graham cracker crumbs, sugar, and melted butter in a small bowl. If you're looking for a unique twist on the classic Graham Cracker Crust, try using animal crackers instead. If you have a pie that doesnt go well with chocolate, or one that needs to be baked with its filling already in place, there is another trick to use. This makes enough for a 9inch pie pan or cheesecake pan. But if youd like to make them yourself, here is a recipe for homemade graham crackers. Please see our FAQ page for many answers to common questions. Its one of my absolute favorite desserts to make and share with others. 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. This can mess up the texture and cause the excess butter to harden in the fridge, making it difficult to slice. It's so quick and easy to make using only three ingredients! Butter gives leavening property to the crust, holds it together and finish it delicately. When pressing the crust made from store-brand crackers into the pie dish, it felt more moist, and a bit mushier. Let it cool down before you fill it. Cakes, cookies, pies, tarts, muffins, scones, short- rye- wheat- and naan breads welcome! The crumbs should hold together in a clump if you press them in your fist; if not, add water a tablespoon at a time until this happens. When shes not busy blogging, Anna enjoys trying new recipes in the kitchen. Preheat the oven temperature to 350F/175C. They will be deliciously fragrant and have a deep brown color and should be brown and crunchy around the edges. Use lightly greased hands or the back of a measuring cup to firmly press the mixture into the bottom of the pan and up the sides. You need just 3 ingredients, and it tastes so good, I guarantee youll never go back to store-bought graham cracker crust. So, make flaxseed oil your key ingredient if dont have immediate access to butter for preparing graham cracker crust. Why is my graham cracker crust so crumbly? BB Not only does it help hold the crust together, but it also gives it a delicious flavor. They might still be soft in the center when you take them out but will crisp up as they cool. Again, I havent tested it! Can this be used for a pumpkin pie recipe? Grind the graham crackers into a fine crumb using a food processor or blender. Your email address will not be published. And if graham crackers arent available where you live, weve got a tested-and-approved biscuit crumb crust alternative for you! Bake for fifteen minutes, then check. How To Make A Graham Cracker Crust. Read our, Sally McKenney is a professional food photographer, cookbook author, and baker. Using your hands, press crust into a pie pan. Pour in melted butter and stir well to combine. Alternatively, melt it in a medium saucepan over low heat. Hope this helps! How Do You Soften a Graham Cracker Crust? Beat in the sugars while the melted chocolate mixture is still hot. To keep a graham cracker crust from falling apart, you need to make sure that the crust is evenly pressed into the pan and that there are no gaps or cracks. But a homemade graham cracker crust is much easier and quicker than you think. 5/5 (1.2K) Calories: 176 per serving . Graham cracker crust leaking oil? Now if I could find a way to keep my fruit pie pastry from getting soggy. Greasing your pan can help the crust from not sticking, allowing for easy slicing. I will add some cinnamon or allspice as I will use the crust for a sweet potato pie. 165g (around 10 sheets) graham crackers, 85g (6 Tablespoons) unsalted butter, melted. As an adult, she enjoys baking a variety of desserts from cakes, cookies, brownies, bread, and more from scratch. Should of known, I have put meringue on cracks in my regular pie crust before pouring in the hot lemon filling. Here's how to do it: Blend: Crush graham crackers in the food processor until fine, and add to medium bowl. Continue with recipe as instructed. But even I will admit that there are plenty of times when you might want to change things up a little. COMBINE: Mix the wet and dry ingredients until just combined, avoiding overmixing. In a medium bowl, stir together graham cracker crumbs, sugar, and melted butter until well blended. One Pan Garlic Parmesan Chicken and Vegetables. Since you use springform pans to make cheesecakes, parchment paper will allow it to easily come out of the pan without sticking. Or is there any ingredient having similar properties, like butter? Cover it well and freeze for 2-3 months. Are you talking about a graham cracker crust or a traditional pie crust? If your graham cracker crust is too hard, you can soften it by heating it in the oven. Mixing the graham crackers with nuts, such as an almond meal or hazelnut meal like in my lemon cheesecake, would give your cheesecake an extra nutty flavor and texture. For substituting butter in a graham cracker crust, go for mild versions of olive oil. Not only does olive oil have more health benefits than butter, it can also be used as a cooking medium. Recipes Baked 105 Show detail Preview View more I made the best cheesecake last week, had 4 packs of cream cheese going to expire, not quite enough grahm crackers, nothing was room temp, microwave took care of that, no water bath, just whipped it up and threw it in the oven. Melted chocolate (that has set) on top a baked crust before adding a no-bake filling works nicely though! Learn how your comment data is processed. Its not enough for a 913-inch pan. This crust will fit into a 9 - 10 inch pan standard or deep dish. Use adenaline instead of water to dampen the crust. Press J to jump to the feed. Stir and pour into a dessert dish or ramekin and press down with the back of a spoon to help set the crust. Mix together the graham cracker crumbs, sugar, and oil until well blended. Stir into a mixture that looks like wet sand. After baking your graham cracker crust, allow the crust to fully cool. Spread the crumbs in a 9-inch pie pan or a springform pan. Brilliant idea! Copyright 2020 Brunch Pro on the Brunch Pro Theme. However, sometimes it still manages to your tart pan regardless, leaving you with a mess to clean up. Alternatively, manually crush the crackers if you don't have a food processor. A variety of alternative snacks can be used for those who want to save on crackers, such as cheese or nuts. Step 2: Bake the Crust. The great thing about prebaking a graham cracker crust is that it only takes 10 minutes at 350F. Step 3. Mix graham crackers, sugar, and melted butter in a medium sized bowl, then press into an even later in the prepared pie plate or springform pan. Set aside. Allow it to cool for at least 10 minutes before adding your filling. Or get creative based on what pairs well with your filling! You can also put them in a large plastic bag, seal it, and use a rolling pin or meat cleaver to crush them into crumbs! The good thing is that there are some simple steps you can take to prevent this from happening. Use real butter and not margarine in your crust. Updated November 2020. But well get into that a little more in a different post on how to bake cheesecake in a water bath. 1 1/2 cups graham cracker crumbs from about 9 whole graham crackers 1/4 cup packed brown sugar 1/2 teaspoon cinnamon optional Pinch of salt 7 tablespoons unsalted butter melted Instructions If you're using whole graham crackers, finely crush them in a food processor or place them in a ziploc bag and roll with a rolling pin. How can margarine remain behind when we are talking about butter replacements? The crust is made with a variety of ingredients, including an enriched flour, palm and palm kernel oil, sugar, Graham flour, corn syrup, molasses . I want to see what you made! I imagine a creamy filling, for example, wouldnt adhere very nicely to a crust baked with the egg white brushed on top. Instructions. Add to your pie dish and bake in the oven for 10 minutes at 350 degrees Fahrenheit. You can use a food processor or blender for this, but if you dont have one, just put them in a zip-top bag and crush them with a rolling pin. If there are big clumps, you should break them up. Using olive oil instead of butter is a great chance of switching your recipe flavor towards a more appealing and tempting side. Your email address will not be published. What a great tip! Hi, thanks so much for stopping by. Press the mixture into a 9-inch pie pan, springform pan, or cheesecake pan. Sugar: You may use granulated sugar instead for a more crisp flavor and texture. It's so quick and easy to make using only 3 ingredients. However, sometimes your graham cracker crust sticks to the pan, which can be frustrating and lead to a messy final product. Press the crust evenly into the bottom and up the sides of a 91.5 pie plate, then bake at 350F for 15 minutes, until set and lightly golden. Bake at 375 degrees F (190 degrees C) for 7 minutes. Which makes sense, because the Honey Maid ones feel harder/crispier as if theyve been baked longer, so the store-brand graham cracker crumbs feel a bit mushier when you add the melted butter. I would love to hear your experience. Graham cracker crust tends to fall apart if it doesn't have the right ratio of crumbs to butter, or it isn't pressed firmly enough into the pan. So, give a trial to canola oil instead of butter in graham cracker crust to get a light, finely bound, and smooth crust. Olive oil is a great option to replace butter if you are looking for a healthier cooking alternative. For a no-bake dessert, cool the crust completely before using, unless your fillings recipe instructs otherwise. Pour melted butter over the mixture of graham crackers. Try adding in a little pumpkin pie spice or chai spice blend. Blend in the melted butter to create a thick and crumbly mixture. Although you can use any pot or pan to do this, I like to use a stainless steel pan, so I can. Chocolate is always the answer. crust. 3. I followed the recipe exactly and its a graham cracker crust. I recently shared some more details on how I do my water baths, so you might check this out: https://www.mybakingaddiction.com/how-to-bake-cheesecake-in-a-water-bath/ You can also add a warm towel to the pan and let it sit for a few minutes before attempting to remove it again. Preheat the oven to 375F. However, too much butter in your crust can lead to it sticking to the pan. Place in a medium mixing bowl. Im Jamie and I bake too much, watch way more hours of Food Network programming than I care to admit publicly, I stay up too late, and eat way too much sugar. Try using the flat side of a clean measuring cup to help create an even base. Repeat: Its buttery! The equivalent of 1 2 cup butter to oil would be 1/2 cup. Though butter is delicious, make sure not to add too much. Press and Bake Press the mixture into a pie pan and bake for 8 to 10 minutes. Be sure to break up any larger pieces. However, some people may find it difficult to substitutes for butter in their food. Blend in the melted butter to create a thick and crumbly mixture. PREP. Too much butter can cause your crust to harden and make it harder to chew. You'll never buy a store-made graham cracker crust again with this easy and delicious homemade Graham Cracker Crust recipe! I Made It. The Whole Portion. 2. This way, it becomes a good substitution for butter when nothing seems suitable. Mix together to form the consistency of wet sand. Brown Butter Toffee Chocolate Chip Cookies, Peanut Butter Banana Chocolate Chip Oatmeal Bars, Homemade Monkey Bread (aka Cinnamon Roll Bites), Red Velvet Cake with Cream Cheese Frosting, 12 graham crackers should yield about 1.5 cups of crumbs when theyre finely ground, or about 180g. Bake crust in preheated oven for 10 minutes. Some math info you may find helpful: Start by grinding up your graham crackers. Pour the mixture into a pie pan. Butter provides essential fatty acids and other nutrients that are not found in other types of fats, such as olive oil or coconut oil. Well, the answer is yes. Some common replacements include olive oil or coconut oil. The crust sticking to the pan is a common problem many people have when baking. Olive oil is more versatile in both terms of flavor and culinary uses than any other ingredient in the kitchen. Margarine has less saturated fat, which means it wont make your crusts as unhealthy as butter. Graham Cracker Crust - Allrecipes . 1/2 cup butter3/4 cup brown sugar1/4 cup honey 3 Tbsp milk1 tsp vanilla 3/4 tsp salt1 cup AP flour1 cup whole wheat flour 1 tsp cinnamon1 tsp baking soda, Rolling Pin Mixing bowlKitchen Aid with Paddle or Beaters and Bowl Measuring Cups and SpoonsPlastic Wrap Parchment paperBaking Sheet, Prep Time: 25 minutes Rest Time: 1 hourBake Time: 15 minutesServing Size: 24 cookies, or enough crumbs for about 2 cheesecakes. Most of the time, a graham cracker crust will not stick to a pie or tart pan becomes of the butter it contains. This step is important! When in the fridge, the butter will harden up and in return stick to the pan. If you ever want to use these for actual graham crackers, cut them in 24 rectangles after rolled out, then prick them with a fork to get the iconic graham cracker look. Use your fingers or a measuring cup to press it in and around the edges. Why is my graham cracker crust leaking butter? Olive oil is a good substituent for butter in pie crusts. Buttery homemade graham cracker crust is so easy and delicious that you won't ever need to use store bought again! Be sure not to add too much butter to your graham cracker crust. Graham cracker crusts make for a delicious base for some of your favorite pies and cheesecakes. This keto graham cracker crust is the perfect low carb, gluten free, sugar free crust recipe for all your favorite pie and dessert bars! Press onto the bottom and up the side of an ungreased 9-in. Be sure to also use a clean tart pan and cook your graham cracker crust according to the instructions. Pour the mixture into an ungreased 8-inch, 9-inch, or 10-inch pie dish, cake pan, springform pan, or square pan. Mix together 1 1/4 cups of graham cracker crumbs, 1/3 cup of melted butter, and 3 tablespoons of sugar. Pour into a 9-inch springfrom pan. Try to smash/break up any large chunks. Place the crust in the refrigerator for at least 30 minutes or the freezer for 20 minutes before filling it with your favorite no-bake filling. Once cooled, simply break apart the cookies and pulse to desired crumbs. Michelle Good question. If youre looking for an alternative to butter for a graham cracker crust, there are plenty of options available. There are three things you need to make a great homemade graham cracker crust. I make rice crisp treat crust for my cherry cheese cake pie. The crust needs to be pressed really firmly into the dish to help ensure it sticks together! Add some extra flavor to your crust. However, some people look for butter substitutions because of their specific diet restrictions. And yummy too! STEP THREE: Melt butter in a heat-proof bowl in the microwave. Thanks for including gram measurements since graham crackers vary considerably. Crunchy! But my favorite cheesecake crust of all? You can also use a pie plate without a removable bottom (like with this Pumpkin Pie) which are very popular during the holidays. Melt the butter in a dish that can go in the microwave for about 30 seconds. Press the mixture into an 8- or 9-inch pie plate. You will need 1 and 1/2 cups of graham cracker crumbs,1/4 cup of granulated sugar and six tablespoons of unsalted butter, melted. Do you ever forget to pack your graham cracker crust for your next baking project Well, here are a few tips on how to keep your crust from getting soggy. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Here's how you make a simple yet tasty graham cracker pie crust: Preheat the Oven to 350F: Then, in a blender or food processor, crush the graham crackers to a fine crumb. In a baked crust, the heat melts the sugar enough to set the crust. 1 week ago allrecipes.com Show details . Typically, yes. By identifying them, you can help prevent this annoying situation from happening. Combine graham cracker crumbs and granulated sugar in a bowl. There are only three things you need to make a homemade graham cracker crust: graham crackers, butter, and sugar. Add the graham crackers to a food processor and blend them into fine crumbs. I want to go home and make pie now. My favorite graham cracker crust recipes uses crushed graham cracker crumbs, melted butter and granulated sugar. Ingredients 1 cups graham cracker crumbs 6 tablespoons butter, softened cup white sugar Directions Mix crumbs, butter, and sugar in a bowl. The amount of sugar is from 2 tablespoons to a third cup. I baked a key lime pie 2 days ago. Here, you can get ideas according to your diet restrictions, taste preferences, and health conditions. This will allow for a much easier cut when serving. :/. Rather than trying to pick a number within a range, I would rather follow a well tested recipe from a reputable source. It should be a sandy texture before being packed into the pan. Ok, so the basic recipe is the gold standard for a reason. Make sure it is compact. This creates a waterproof barrier between the crust and filling, and will keep the crust in perfect condition even after the pie is sliced. Bake at 350F for 5 - 8 minutes. This crust is nice and firm when chilled, but cutting the first slice can be messy. Share with your friends on Facebook.