Graham Cracker Pie Crust
From: Mary Chesney
Mix: 1 ¼ cups graham cracker crumbs (I crush graham crackers in a large Ziploc bag)
¼ cup sugar
6-7 Tablespoons margarine, melted
Using back of large spoon (or your hand), press crumb mixture firmly on bottom and up side of an 8 or 9-inch pie plate.
When using a refrigerated or frozen pie filling, chill or freeze crust 5 to 10 minutes before filling.
Showing posts with label Graham Cracker Pie Crust. Show all posts
Showing posts with label Graham Cracker Pie Crust. Show all posts
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