Graham Cracker Crust
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 294. Vision transcription from the scanned page; needs review.
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Ingredients
- 1/3 cup margarine or butter
- 1/4 cup sugar
- 1 1/4 cups finely crushed graham crackers (about 18 crackers)
Instructions
- Melt margarine or butter. Stir in sugar. Add crushed graham crackers. Toss to mix well. Spread mixture evenly into a 9-inch pie plate. Press onto bottom and sides to form a firm, compact crust. Chill about 1 hour or till firm. (Or, bake in a 375° oven for 4 to 5 minutes or till edge is lightly browned. Cool on a wire rack before filling.)
- Chocolate-Wafer Crust: Prepare as above, except omit the sugar and substitute 1 1/2 cups finely crushed chocolate wafers (25 wafers) for the crushed graham crackers. Do not bake.
- Gingersnap Crust: Prepare as above, except omit the sugar and substitute 1 1/4 cups finely crushed gingersnaps (20 to 22 cookies) for crushed graham crackers.
- Vanilla-Wafer Crust: Prepare as above, except omit the sugar and substitute 1 1/2 cups finely crushed vanilla wafers (36 to 40 wafers) for crushed graham crackers. Chill about 1 hour or till firm. (Or, bake in a 375° oven for 7 to 10 minutes or till edge is golden. Cool on a wire rack before filling.)
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "baked graham cracker crust" by Stacy Spensley; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/21001756@N06/3535762223. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.