{"id":33139,"date":"2023-01-06T23:35:18","date_gmt":"2023-01-07T06:35:18","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=33139"},"modified":"2023-03-29T23:39:45","modified_gmt":"2023-03-30T06:39:45","slug":"perfect-graham-cracker-crust","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=33139","title":{"rendered":"Perfect Graham Cracker Crust"},"content":{"rendered":"

\"\"Perfect Graham Cracker Crust<\/p>\n

 <\/p>\n

1 and 1\/2 cups (180g) graham cracker crumbs (about 12 full sheet graham crackers)<\/p>\n

1\/4 cup (50g) granulated sugar<\/p>\n

6 Tablespoons (85g) unsalted butter, melted<\/p>\n

 <\/p>\n

If you\u2019re starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. You can also place them in a zip-top bag and crush them into fine crumbs with a little arm muscle and a rolling pin. 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. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby\/crumbly. Tip: You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. If making a pie, run a spoon around the bottom \u201ccorner\u201d where the edge and bottom meet to help make a rounded crust\u2060\u2014this helps prevent the crust from falling apart when you cut slices. For a baked dessert, pre-bake this crust per your filling recipe\u2019s directions. I usually pre-bake for 10 minutes at 350\u00b0F (177\u00b0C). For a no-bake dessert, cool the crust completely before using, unless your filling\u2019s recipe instructs otherwise.<\/p>\n","protected":false},"excerpt":{"rendered":"

Perfect Graham Cracker Crust   1 and 1\/2 cups (180g) graham cracker crumbs (about 12 full sheet graham crackers) 1\/4 cup (50g) granulated sugar 6 Tablespoons (85g) unsalted butter, melted   If you\u2019re starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. You can also place them in a zip-top bag and crush them into fine crumbs with a little arm muscle and a rolling pin. Stir the graham cracker crumbs…<\/p>\n

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