Best Crunchy Peanutty Graham Cracker Crust Recipes

GRAHAM CRACKER CRUST

Steps:

• In a medium bowl, stir together the graham cracker crumbs, brown sugar, and salt, ensuring no lumps of brown sugar remain.
• Drizzle the melted butter over the graham cracker mixture and toss to combine with a fork, ensuring that the mixture is evenly moistened.
• Press the crust mixture evenly into the bottom and up the sides of a 9-inch pie plate, 9-inch or 10-inch springform pan and pack tightly using the back of a measuring cup.
• If using in a no-bake recipe, place the pan in the freezer for at least 15 minutes while you prepare the filling and proceed with the recipe.
• If the graham cracker crust needs to be pre-baked, bake at 350 degrees for 10 minutes, then proceed with the recipe as written.

PEANUT BUTTER GRAHAM CRACKER PIE CRUST

Steps:

• Butter a 9" pie pan.
• Whisk together the crumbs and sugar.
• Blend in peanut butter.
• Add water one T. at a time. May not need all of the water.
• Knead with your hand til mixture sticks together.
• Pat in pan.
• Chill for at least 2 hours before filling.

CRUNCHY PEANUT BUTTER TARTS

Steps:

• In a small bowl, beat the cream cheese, peanut butter and sugar until blended. Stir in sour cream and vanilla. Spoon into tart shells. Refrigerate for at least 1 hour. Top with whipped topping. Sprinkle with peanuts if desired.

HOMEMADE GRAHAM CRACKER CRUST

Steps:

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