Wednesday, April 2, 2014

Graham Cracker Crust with Spice.........

When you make a graham cracker crust, you use graham crackers and butter; sometimes a little sugar. But if you want to change things up a bit, try the following recipe with a bit of spice, not heat, just spice. Imagine this spicy crust under a lemon refrigerator pie.
Graham Cracker Crust
2 cups graham cracker crumbs
3 Tbsp dark brown sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/16 tsp salt
6 Tbsp butter, melted
Combine crumbs, brown sugar, cinnamon, salt and nutmeg in a bowl. Stir in melted butter. Press mixture into a 9 inch glass pie pan. (Crust will be thick) Refrigerate 15 minutes before filling.This can be used in a 9 or 10 inch spring form pan as well. For variety, you could also add some finely chopped pecans to the crust. If you don't want the crust quite so thick, use less and freeze the leftover crumbs to use in a small tart.
Till next time......

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