balletchef
Assistant Cook
- Joined
- Dec 9, 2008
- Messages
- 2
I cannot seem to make a graham cracker crust stay together... I have tried less cracker, I have tried more butter... I can't figure it out!! Help!
ok my recipe calls for 2 sticks of butter to be melted and then to press 1 1/2c of graham cracker crumbs into the melted butter... the crust just never stays together well enough to cut my 7-layer bars (butter, graham cracker crumbs, shredded coconut, butterscotch chips, choc. chips, and sweetened condensed milk) into pieces cleanly...
I was thinking that maybe after you press your crust, then put it in the fridge to chill and set... or does it even make it that far before crumbling?
If you are referring to the fig/graham crust, it never crumbles and can be lifted from the pie plate in a single piece (if you would want to) after baking it. It is not necessary to refrigerate it at all. Just get it into the oven for 10 minutes or so and it's ready to fill.
Shelly
Oops. Sorry to assume that.
ok my recipe calls for 2 sticks of butter to be melted and then to press 1 1/2c of graham cracker crumbs into the melted butter... the crust just never stays together well enough to cut my 7-layer bars (butter, graham cracker crumbs, shredded coconut, butterscotch chips, choc. chips, and sweetened condensed milk) into pieces cleanly...