Sunday, April 25, 2010

Barefoot Sunday: Graham Cracker Crust

Graham cracker crusts are my very favorite. They are so simple to make on your own and really so much tastier than the pre-mades; the minimal effort it takes to make one is worth it. Ina Garten's graham cracker crust recipe is wonderful because her ratio of cracker to butter to sugar makes for a crust that has a great flavor and texture. Once the ingredients are combined, you bake the shell for 10 minutes at 350 degrees to "set it." Then make whatever pie suits you!
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My favorite method for making graham cracker crust is to assemble the ingredients right in the pie pan. This enables you to keep every ounce of ingredient in the crust and not lose any in the transfer. Tiny hands are helpful in making this crust :) 
Today we made pudding pie (or "püddy pie" as Amelia calls it). It's really a quick version of chocolate cream pie where I make a Jello chocolate pie filling and then top it off with whipped cream. It is quite yummy, especially for a casual family dessert on a Sunday evening. 
PS: Ina's ratio differs based on the type of pie. My favorite is 1 cup graham cracker crumbs to 3 tbsp sugar to 1/4 cup butter. Happy crusting!

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