Prep 15 mins
Cook 6 mins
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.
- 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.
Made for PAC Spring -09 Such a simple recipe and such a good idea. It's great to have on hand when wanting to use a crumb crust, sure saves a trip to the store. I used my blender to crush and it went great - just be sure and crush in small batches. A very nice blend of cinnamon & sugar though I did use Splenda to cut down a little on the calories. I really liked that there is also a recipe for making the actual crust on the bottom and used that to make my Fluffy Key Lime Pie from Toh (Lighter Version) - Thanks for a very nice idea.