Graham cracker crumble7/25/2023 Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. 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. Don’t press too hard when adding the crumbs to the pan.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.Transfer to a rack and cool thoroughly before filling. Bake the pie shell on the center oven rack for 10 minutes.Refrigerate for 10 minutes while you preheat the oven to 325°. When they're evenly spread, press them into the pan. Spread the crumbs evenly and loosely in the pie pan, banking them up the sides as well.If not, moisten your hands under running water, to dampen, then work the crumbs again. Press the crumbs together: they should have a slight amount of packability. Add the melted butter and mix well, first with a large fork then switch to your hands and rub them thoroughly between your fingers. Put the graham cracker crumbs, cinnamon, and salt in a large bowl.Combine the peanuts, brown sugar, and flour in your food processor and process until the nuts are very finely chopped.Lightly butter your pie pan of choice and set it aside.1/4 cup (1/2 stick) unsalted butter, melted.1 cup plus 2 tablespoons graham cracker crumbs.2 1/2 tablespoons packed light brown sugar.Make the crust evenly thick all around.ĭo all this, and you can call yourself a regular crumb crust ninja. This will prevent you from making them too thick in some spots, too thin in others. Most importantly, be sure to spread your crumbs out, evenly and loosely, and bank them up the sides before you start pressing them into place. The little bit of moisture that stayed on your hands will make the crumbs more packable.Īlso, be sure to butter your pan because the butter will give your crumbs something to grab onto. If you ever run into this situation, moisten your hands under running water then, without shaking them dry, immediately put them into your crumb mixture and start working it, rubbing well with your fingers. I’ve made recipes where the crumbs are so dry and unpackable that you can’t get them to stick together or adhere to the sides of the pan. In order to handle the crumbs with authority, they need to have just enough packability. There are several key steps to making a memorable crumb crust like this, starting with the consistency of the actual crumbs. Here’s how you make a graham cracker crust using peanuts, my crust of choice for a number of creamy pies, notably the Creamy Peanut Butter Cup Pie.
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