Keeping this Graham Cracker Crust Master Mix on hand in your pantry will be one of your favorite short cuts, I promise! I love that you only have 3 ingredients in the mix (until you add butter to make the crust), and can even make it sugar free like I do for my diabetic family member. When was the last time you found a sugar free graham cracker crust at the store?
Those store bought ones are THIN... they crumble and crack before you even get them home, and they are rock hard! We've gotten so used to them, we've forgotten what a good homemade crust is like!
I use sugar substitute in my recipe since my husband is a type 1 (juvenile) diabetic, and use a splenda type sweetener that measures out for baking the same as sugar.
Graham Cracker Crust Master Mix:
Makes 9 cups mix:
1 (2 lb) box graham crackers
1 cup granulated sugar
2 teaspoons ground cinnamon
In food processor or in a sealable bag with a rolling pin crush graham crackers into crumbs.
Pour crumbs into large bowl.
Add sugar and cinnamon. Stir to mix well.
Pour into a large 10 cup container with tight fitting lid. Seal and store in pantry. Use within 6 months.
Or measure into 1 1/2 cup portions into 6 quart sized bags. seal and label and store in pantry.
To make Graham Cracker Crust:
1 1/2 cups Graham Cracker Crust Master Mix
6 Tablespoons Butter or margarine, melted
To make crust for 9 inch pie pan, 9 inch square pan, or spring form pan:
Combine graham cracker crust mix with melted butter in a mixing bowl.
Press mixture over bottom and sides of pan (as needed for recipe)
For no bake crust: refrigerate 45 minutes before filling.
For Baked Crust: Preheat oven to 375°. Bake 6-8 Minutes. Cool completely before filling.
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