Over a Cup of Coffee: Recipes for pie crusts
I was going to make a cream pie with cherry pie filling on top for Christmas dinner. The recipe is on a card, given to me by a friend some years ago. I’ve made the pie a bunch of times; it’s delicious. However, I can’t find the recipe. (I really do need to take some time to organize my recipes.)
Anyway, I think the pie is made with cream cheese, powdered sugar and maybe something else, and the filling is poured into a graham cracker crust. After I couldn’t find the recipe, I got to thinking that I don’t have a prepared graham cracker crust or the graham crackers to make one. And that made me think that some readers might not know how to make crusts for cream pies.
The following crust recipes call for crumbs. I use a rolling pin to break up the cookies or graham crackers. To avoid making a big mess, I tear off a large piece of wax paper and fold it in half. The cookies or graham crackers are placed inside.
The first recipe has directions for making a graham cracker crust, for 8-inch and 9-inch pies. If you don’t have graham crackers, you can use vanilla wafers or other cookies. However, you will need to omit the sugar.
Graham cracker crust for a 9-inch pie:
1 1/2 cups graham cracker crumbs, about 18 crackers
3 tablespoons sugar
1/3 cup butter, melted
For an 8-inch pie:
1 1/4 cups graham cracker crumbs, about 15 crackers
2 tablespoons sugar
1/4 cup butter, melted
Preheat the oven to 350 degrees. Mix the graham crackers and sugar in a bowl. Add the butter and mix thoroughly. Press the mixture firmly and evenly against the bottom and sides of the pie pan. Bake for 10 minutes. Let cool and fill with cream-type filling.
Butter crunch crust
1/2 cup butter
1/4 cup brown sugar (packed)
1 cup flour
1/2 cup chopped pecans, walnuts or coconut
Preheat the oven to 400 degrees. Mix all the ingredients with your hands. Spread into a 13×9-inch pan. Bake for 15 minutes. Remove from the oven and stir with a spoon. Then press 2 cups of hot butter crunch into the bottom and along the sides of a 9-inch pie pan. Let cool. You also can store the crust mixture in a covered container in the refrigerator. Use it as a topping for a cobbler, pudding, ice cream or parfait.
These recipes came from my old cookbook without a cover. If you have recipes you would like to share with readers, call me at 970-824-8809 or write to P.O. Box 415, Craig, CO 81626.
Happy new year!
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