Graham Cracker Crust Recipe

This easy Graham Cracker Husks Recipe is one you’ll use over and over again. You can use it for making desserts with no torch fillings and baked desserts such as cheesecakes and cookie bars.

Easy Graham Cracker Husks Recipe

Graham cracker crusts are a popular option for cheesecakes and pies. You can go the route of purchasing a husks when you’re short on time, but this recipe will show you how to make one from scratch for all of your favorite desserts. How do you make a simple Graham Cracker Crust: (Scroll lanugo for full printable recipe.)

• Preheat oven to 375°F. Spray a standard 9 inch pie dish with cooking spray.
• Graham Crackers – Pulse 12 graham crackers in a supplies processor until it resembled fine crumbs.
• Butter – In a small bowl, melt the butter.
• Combine – Toss together the graham cracker crumbs with the melted butter, granulated sugar and light brown sugar until fully moistened.
• Press into Pan – Dump the buttered crumbs into the pie pan and printing firmly onto the marrow and sides of the pie dish.
• Bake – Place into the preheated oven and torch for 8-10 minutes or until lightly golden, fragrant and set.
• Cool – Tomfool the husks completely then fill with your favorite no torch cheesecake filling, pudding.

How to Make the BEST Graham Cracker Husks Recipe

• Ingredients you’ll need to make homemade Graham Cracker Crust: Graham crackers, butter, granulated sugar and light brown sugar.
• Kitchen tools you’ll need: Supplies processor, medium bowl, measuring cups and spoons and 9 inch pie dish.
• It will take virtually 12 graham crackers to make this crust.
• You can use this recipe for a archetype graham cracker husks using honey grahams, cinnamon graham crackers or using chocolate flavored graham crackers with no other adjustments needed.
• When assembling this crust, it’s important to firmly printing the husks into the pan. You can use your hands or the marrow of a 1/4 cup measuring cup to printing it firmly onto the marrow and sides.
• You can use salted or unsalted butter in this recipe. I tend to use salted butter most often to wastefulness the sweet.
• You can add 1/4-1/3 cup of finely chopped nuts i.e. pecans, almonds or walnuts to the husks for a nutty twist. In this instance I highly recommend salted butter or subtracting 1/4 teaspoon of salt to the mix when using unsalted butter.
• If you’re making a bar recipe in a 13 x 9 inch pan you can increase the value of graham crackers crumbs to 2 cups.
• You can torch tomfool and freeze a Graham Cracker Husks for up to 3 months. Thaw overnight in the refrigerator then fill with your favorite filling.
• You can store this husks wrapped with foil at room temperature for up to 2 days prior to filling.

Dessert Recipes using Graham Crackers

• This New York Style Cheesecake can be served vacated or with whipped surf and fresh berries.
• You’ll love the layers of chocolate in my Double Chocolate Cheesecake recipe.
• Caramel Snickers Candy Bar Pie is addictive.
• This Peanut Butter Cup Cheesecake would forfeit a mint from a bakery. Make your own at home!
• Delicious Hello Dolly Bars are a handheld dessert for parties, picnics and tailgating.
• Triple Chocolate Cheesecake Bars can be made with chocolate graham crackers or chocolate wafer cookies for the crust.
• Millionaire Pie is an oldie but goodie with a no torch filling.
• Graham Cracker Houses from The Fountain Avenue Kitchen.

Helpful Kitchen Items:

• Mixer
• Mixing Bowls
• Measuring Set
• 9 inch Springform Pan