Mock Graham Cracker Crust2 Reviews
“I used to wonder why I disliked cheesecake and key lime pie, since I like cream cheese pastry and lemon pie. Then I tried a key lime pie in a shortbread crust and realized it was the graham cracker crust I disliked. Both these desserts need a darker than usual crust, however.” - by GYPSY-WITCH
Original recipe yields 1 - 9 inch pie crust
- Cream the cheese and butter together with the sugar. Work in the flour a tablespoon at a time until the dough has the grainy consistency of a graham cracker crust. (May take a little more or a little less than 1 cup of flour.)
- Roll up into a ball, wrap in plastic wrap, and put in refrigerator for 15 to 30 minutes to develop some body. Put in pie plate and pat down to cover bottom and sides.
- If your pie filling is pre-cooked, you will want to bake the crust. Preheat the oven to 325 degrees F (165 degrees C). Bake for 15 to 20 minutes, or until edges start to darken.
Amount Per Serving (8 total)
- 225 cal
- 15.4 g
- 19 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"Good Crust! Easy recipe!..." See more"
"Very nice. I'd definitely suggest coating the pie plate with cooking spray, though. My crust stuck like crazy to the pie pan, and I use a glass pie pan. I don't have high protein wheat flour, so I ..." See morejust used regular ww flour. I'm not sure if that made any difference or not, but it really didn't get crumbly. I added wheat germ to get a bit of the texture of a graham cracker crust--about 2 tablespoons, and I added about 3 tablespoons more flour than it called for. It also took longer to bake--about 5 minutes more, but that tends to depend on your oven. I ended up with extra, almost enough to make another pie, so I'll find something to do with that. Thanks for the recipe!"
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