2 pounds graham cracker crumbs
15 ounces granulated sugar
15 ounces margarine, melted
Servings: 56
1. Mix all ingredients. Pat 9 oz crumb mixture evenly into each pie pan. For 8-inch crusts, see Notes.
2. Bake at 375°F for about 5 minutes.
Yield: 7 7/8 inch pies
Notes: For eight 8-inch shells, use 1 lb 5 oz crumbs, 10 oz sugar, and 10 oz melted margarine. Portion 5 oz per shell.
Vanilla wafer crumbs or chocolate cookie crumbs may be substituted for graham cracker crumbs.
Crusts may be refrigerated several hours instead of baking.
VARIATION:
Chocolate Crumb Crust. Add 6 oz cocoa to graham cracker crumbs and sugar. Mix, then add melted margarine.
15 ounces granulated sugar
15 ounces margarine, melted
Servings: 56
1. Mix all ingredients. Pat 9 oz crumb mixture evenly into each pie pan. For 8-inch crusts, see Notes.
2. Bake at 375°F for about 5 minutes.
Yield: 7 7/8 inch pies
Notes: For eight 8-inch shells, use 1 lb 5 oz crumbs, 10 oz sugar, and 10 oz melted margarine. Portion 5 oz per shell.
Vanilla wafer crumbs or chocolate cookie crumbs may be substituted for graham cracker crumbs.
Crusts may be refrigerated several hours instead of baking.
VARIATION:
Chocolate Crumb Crust. Add 6 oz cocoa to graham cracker crumbs and sugar. Mix, then add melted margarine.
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