147 crumb pie graham crust Recipes

graham cracker crumb crust, prepared, evaporated milk, cream cheese, softened, egg, granulated sugar, all-purpose flour, grated lemon peel, strawberries, halved, strawberry jelly, warmed

graham cracker or chocolate crumb crust, reduced-fat cream cheese, at room temperature, creamy peanut butter, powdered sugar, nestle butterfinger fun size candy bars, divided

unsweetened kool-aid powdered drink mix, sweetened condensed milk, cool whip frozen whipped topping, thawed, chocolate crumb crusts (or graham crumb crust), cool whip (optional) or whipped cream, for the top (optional)

sugar, butter, softened, semisweet chocolate or 1 cup semi-sweet chocolate chips, melted and cooled, vanilla, eggs, baked pie crust (traditional, graham cracker, or cookie crumb crust), whipping cream, well-chilled, sugar, chocolate curls (optional), chocolate chips (optional)

peanut butter, cream cheese, softened, powdered sugar, milk, graham cracker pie crust, chopped peanuts (optional) or extra graham cracker crumbs (optional)

graham cracker crumb crust, cream cheese, softened, sweetened condensed milk, not evaporated milk ), fresh squeezed lemon juice, vanilla extract, bananas

graham cracker crumb crust, cream cheese, softened, sweetened condensed milk, fresh squeezed lemon juice, vanilla extract, bananas, sliced , and dipped in lemon juice

graham cracker crumb crust, eagle brand sweetened condensed milk, do not substute evaporated milk ), egg yolks, water, pkd vanilla flavor pudding mix (not instant, but the 4-serving size), sour cream, at room temperature, flaked coconut, lightly toasted, cream or whipped topping

butterscotch sundae sauce, graham cracker crumb crust, milk, instant vanilla pudding , 4 serving, thawed cool whip, coffee crisp candy bars

graham cracker crumb crust, vanilla ice cream, softened, non-dairy whipped topping, thawed, malted milk balls, crushed, malted milk balls

graham cracker crumbs, butter, cornstarch, cream cheese, pumpkin puree (not pie filling), vanilla, cinnamon, ginger, nutmeg, eggs, heavy cream

graham cracker crumbs, flaked coconut, toasted (to taste), light brown sugar , packed, unsalted butter, melted, sugar, cornstarch, salt (i use kosher), heavy cream, whole milk, egg yolks, unsalted butter, softened, bananas, firm and ripe, banana liqueur, heavy cream, powdered sugar, banana liqueur (optional)

graham cracker crumbs, toasted pecans, chopped, divided use, light brown sugar, butter, melted, bittersweet chocolate , baking bar divided use (toll house chocolatier 62% cacao), cream cheese, softened, marshmallow creme, heavy whipping cream

graham cracker crumbs (about 8 cookie sheets), honey, divided, creamy peanut butter, mashed ripe banana (about 4 bananas), chocolate low-fat frozen yogurt, softened, chocolate syrup

graham cracker crumbs, flaked coconut, butter, melted, whole milk, sugar, eggs, separated, cornstarch, chopped fresh pineapple, vanilla, butter

hands on time : 40 minutes total time: 55 minutes serves: 10, whole macadamia nuts, lightly toasted, graham cracker crumbs, granulated sugar, sweetened flaked coconut, toasted, salt, butter, melted, key lime juice, divided, powdered gelatin, just under 1 cup) granulated sugar, sweetened condensed milk, heavy whipping cream, lime slices and fresh raspberries for garnish (optional), instructions, make the crust : preheat oven to 325 degrees. in a food processor, pulse the macadamia nuts and graham cracker crumbs until nuts are finely ground. in a bowl, combine the nut mixture, sugar, coconut and salt. add the melted butter and mix well. press into a 10-inch pie pan. bake for 10 to 15 minutes, or until lightly brown. remove and cool to room temperature., make the filling : in a small bowl, place 2 tbsp of key lime juice and gelatin, stir and set aside to let the gelatin soften. in a small saucepan on medium heat, add 1/2 cup key lime juice and sugar. bring the mixture to a light simmer, stirring well, until the sugar dissolves. remove from the heat and add the gelatin mixture and mix well. mix in the condensed milk, transfer to a bowl and cool in the refrigerator. in an electric mixer, whip the cream to stiff peaks. gently fold the whipped cream into the key lime mix until combined. fill the crust with the key lime mix, cover lightly and place in the freezer. freeze overnight. remove the pie 1 hour before serving, cut into 10 slices and return to the refrigerator until ready to serve. garnish with a slice of lime and fresh raspberries., key limes are smaller, more yellow and milder than the persian limes found in most markets. look for them at the dekalb farmers market and other farmers markets., nutrition, calories (percent of calories from fat , 55), 7 g protein, 60 grams carbohydrates, 2 grams fiber, 34 grams fat, 75 milligrams cholesterol, 228 milligrams sodium.

pastry for double-crust pie, chilled (enough for a double crust), apples, sugar, lemon , zest of, quick-cooking tapioca, ground cinnamon, freshly grated nutmeg, salt, graham cracker crumbs (or dry bread crumbs), cold unsalted butter, cut into bits, milk or heavy cream, coarse sugar

sweetened condensed milk, whipping cream, halved (original recipe used cool whip), frozen pineapple concentrate (or tangerine, strawberrry, etc.) or 1 (6 oz) container frozen lime juice concentrate (or tangerine, strawberrry, etc.), prepared graham cracker pie crusts or 1 vanilla wafer pie crusts or 1 chocolate crumb crust, baked and cooled, prepared whipping cream (to garnish ), orange zest (optional) or lemon zest (optional) or lime zest (optional)