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#10 inch tart pan cracker
For Mini Pies or cheesecakes, press the graham cracker mixture into small pie tins or muffin pans and bake for about 5 minutes.Ĭalories: 143 (7%) | Carbohydrates: 13 g (4%) | Protein: 1 g (2%) | Fat: 10 g (15%) | Saturated Fat: 6 g (38%) | Polyunsaturated Fat: 0.4 g | Monounsaturated Fat: 3 g | Trans Fat: 0.3 g | Cholesterol: 23 mg (8%) | Sodium: 161 mg (7%) | Potassium: 28 mg (1%) | Fiber: 0.5 g (2%) | Sugar: 5 g (6%) | Vitamin A: 262 IU (5%) | Calcium: 14 mg (1%) | Iron: 1 mg (6%)Įrren’s Kitchen is written and produced for informational intentions only.Add shredded coconut for key lime pie, finely chopped nuts for pumpkin pie, a little spice for apple fillings, or citrus zest for cheesecakes. Add extra flavor to complement your filling.Brush with an eggwash made from egg whites and water before baking to avoid a soggy bottom.Just pat it down firmly until it’s no longer crumbly with an even, smooth cover. This will make the crust too hard and difficult to cut.
European butter works best as it has lower water content and helps prevent sogginess after filling. If your graham cracker crumbs aren’t thoroughly moistened, add more butter until it holds together when pinched between your fingers.To finely grind the graham crackers, you can use a food processor or place them in a plastic bag and roll them with a heavy rolling pin.
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