GRAHAM CRACKER CRUST RECIPE | ALLRECIPES
A no-bake recipe using softened butter instead of melted butter. I find this produces a better consistency for the crust.
Provided by Carole
Categories Crumb Pie Crusts
Total Time 1 hours 5 minutes
Prep Time 5 minutes
Yield 1 9-inch pie crust
Number Of Ingredients 3
Steps:
- Mix crumbs, butter, and sugar in a bowl. Press mixture into a 9-inch pie plate. Use a spoon to press the crumbs up the side of the plate and the side of your hand to press down on the top.
- Refrigerate at least 1 hour before filling.
Nutrition Facts : Calories 175.2 calories, CarbohydrateContent 20.4 g, CholesterolContent 22.9 mg, FatContent 10.2 g, FiberContent 0.4 g, ProteinContent 1.2 g, SaturatedFatContent 5.7 g, SodiumContent 156.6 mg, SugarContent 13.2 g
BLUEBERRY PIE WITH GRAHAM CRACKER CRUST RECIPE: HOW TO MAKE IT
We live in blueberry country, and this pie is a perfect way to showcase these luscious berries. A neighbor first made this pie for us when we had a death in the family several years ago. Our whole family enjoys it. —R. Ricks, Kalamazoo, Michigan
Provided by Taste of Home
Categories Desserts
Total Time 20 minutes
Prep Time 15 minutes
Cook Time 5 minutes
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine sugar, cornstarch and salt. Gradually add water, stirring until smooth. Stir in 2 cups of blueberries. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; cool to room temperature., Gently stir remaining blueberries into cooled blueberry mixture. Spoon into crust. Refrigerate, covered, until chilled, 1-2 hours. Serve with whipped cream.
Nutrition Facts : Calories 230 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 159mg sodium, CarbohydrateContent 46g carbohydrate (35g sugars, FiberContent 2g fiber), ProteinContent 1g protein.
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- In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate or iron skillet.Trim even with rim. Refrigerate while preparing filling. , Preheat oven to 400°. Drain peaches, reserving juice. In a small saucepan, combine cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust. , Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edge loosely with foil. Bake 40 minutes; remove foil. Bake until crust is golden brown and filling is bubbly, 10-20 minutes longer. Cool on a wire rack. If desired, serve with vanilla ice cream.
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Reviews 4.8
Total Time 30 minutes
Category Desserts
Calories 507 calories per serving
- Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate., In a large bowl, beat the cream cheese, confectioners' sugar, liqueur and vanilla until light and fluffy. Fold in whipped cream. Spread into crust. Chill until serving., In a small saucepan, combine sugar and cornstarch; stir in water and 1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled., Spread topping over filling. Garnish with remaining berries.
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