A Graham Cracker Pie Crust made from scratch is much better than store-bought, it will instantly elevate whatever dessert you've made.

Total Time: 20 mins Ingredients 12 graham cracker sheets (about 6.4 oz.) 2 tbsp. granulated sugar 6 tbsp. salted butter, melted Directions Preheat the oven to 350°F. In a food processor, combine ...

Transfer the pie to the freezer and freeze until solid enough to slice, at least 2 hours or up to overnight. To make serving easier, let the pie sit out for 10 minutes at room temperature before ...

Semi-frozen Lime Pie with a Graham Brittle Crust Recipe courtesy of Whitney Miller, Winner of MasterChef. Author of “New Southern Table” Graham Brittle Crust: 1/3 pure cane sugar 2 cups graham ...

Press the graham cracker crust into a pie plate until it is evenly distributed around the bottom and sides. Bake the graham cracker pie shell at 350 F for 10 minutes or until slightly golden in color.

Crumble graham cracker crust into a bowl. Using your fingers, rub in butter until a sandy texture forms. Mix in salt. Press into bottom and sides of an 9-inch pie dish. Transfer to the fridge to ...

In a small saucepan or microwave-safe bowl, melt the butter. Meanwhile, in a mixing bowl, combine the graham cracker crumbs, sugar and salt Pour the melted butter into the graham crumb mixture and ...

Preparation Crust Step 1 Place a rack in middle of oven; preheat to 350°. Toast coconut on a rimmed baking sheet until golden brown, 3–5 minutes. Let cool 5 minutes. Step 2 Place graham ...

1½ cups graham cracker crumbs (about 12 full sheet graham crackers) 1/4 cup granulated sugar pinch salt 6 tablespoons unsalted butter, melted For the pudding: 1 cup milk 1 cup heavy cream 4 large ...

This pumpkin pie is, dare I say, healthier. It’s sweetened with maple syrup and calls for either reduced fat milk or coconut milk. And the crust has just the right amount of chocolate flavor thanks to ...