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Graham Cracker Crust Recipe | Critical Eats


[Photographs: Vicky Wasik]

Recognized for its versatility, low effort-to-reward ratio (particularly in case you’re the use of store-bought crackers), and candy, nutty taste, no longer many can withstand the attract of a vintage graham cracker crust. Consisting of simply graham crackers crumbs, melted butter, and salt, it is a well-loved staple for the ones with a candy enamel.

Making graham cracker crust is an easy affair: combine the crumbs and melted butter in combination, and season to style with a pinch of salt. From there, scatter the moistened crumbs in a nine-inch pie plate or tart pan, and press into a fair layer with assist from a flat-bottomed consuming glass or measuring cup.

When you’re going the no-bake direction, which we name for in our easy no-baked cheesecake, you have to actually compress the crust to keep away from a crumbly texture, since there’s no baking concerned to bind the crumbs in combination. Then, pop the crust within the refrigerator to cool till wanted.

To bake the crust, which we go for in our lemon-ricotta cheesecake and can be similarly scrumptious if substituted for a flaky pie crust on this butternut squash pie, get ready the crust, then merely apply the directions within the recipe; you’ll be rewarded with a buttery, toasted, crisp crust value savoring.



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