GRAHAM CRACKER CRUMB CRUST MIX
The recipe was posted on an email homemaker group I belong to. I make alot of pudding pies and knew this would come in handy. Its much less expensive to make your own than to buy the ones at the store. The chocolate ones make the best crusts. The cinnamon ones are good also-just omit the cinnamon.
Provided by Cooking Mom of 7
Categories Dessert
Time 21m
Yield 9 cups, 8 serving(s)
Number Of Ingredients 3
Steps:
- Process 6 or 7 graham crackers in blender or food processor fitted with the metal blade to make fine crumbs.
- You can use a plastic bag and rolling pin just be sure to crush fine.
- Repeat the remaining crackers.
- Stir sugar and cinnamon into cracker crumbs.
- Pour into a 10 cup contatiner with a tight fitting lid. Use within 6 months.
- Graham Cracker Crust:.
- Mix 1 1/2 cups cracker crumbs and 1/3 cup mellted butter. Press mixture over bottom and sided of an 8 or 9 inch pie plate or springform pan.
- Refrigerate 45 minutes before filling.
- If baking crust, preheat oven to 375 degress F. Bake for 6 to 8 minutes. Cool completely before adding filling.
- Fill as desired.
Nutrition Facts : Calories 578.7, Fat 11.5, SaturatedFat 1.7, Sodium 688.3, Carbohydrate 112.6, Fiber 3.3, Sugar 60.4, Protein 7.9
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