graham cracker crumbs

When Hrishikesh Hirway was a kid, his parents, who immigrated to the United States from Maharashtra, in western India, began hosting Thanksgiving. The meal soon evolved into a hybrid of a traditional Thanksgiving and an Indian potluck. “Out of that cultural mash-up, my mom started making this mango pie,” he said. She’d gotten the idea from other Indian aunties in the States, but their versions weren’t as good. “They weren’t making it with the best kind of mango,” Hirway explained. “The Alphonsos have a stronger, more intense flavor.” That Alphonso flavor shines as brilliantly as the pie’s bright filling, made tangy and rich with the addition of cream cheese and whipped cream. And the salty, crumbly graham cracker crust is the perfect foundation for the golden cloud of custard that sits atop it. It’s so satisfying that you'll catch yourself cutting sliver after mouthwatering sliver of pie.

Mango Pie

(280 grams) finely ground graham-cracker crumbs

sugar

cardamom

sea salt

(128 grams) unsalted butter, melted

water

powdered gelatin (2 1/2 packages

heavy whipping cream,

cream cheese,

Alphonso mango purée (3 1/4 cups)

Stir crumbs, sugar, cardamom and salt together in a medium bowl. Add butter, and stir with a fork until evenly combined.

Pour half the crumb mixture into a 9-inch round metal pie pan, and spread evenly. Press down with fingers, a metal measuring cup or a second pie pan to compact the crumbs as much as possible across the bottom and up the sides of the pan into an even crust. (The more compressed the crust, the less it will crumble.) Repeat to form the remaining crumb mixture into a crust in a second pan.

Heat oven to 325. Transfer both crusts to freezer, and chill for 15 minutes. Bake until golden brown, about 12 minutes. Transfer to a wire rack to cool completely.

Place 3/4 cup cold water in a large bowl. In a small bowl, stir together 1/4 cup sugar with the gelatin; sprinkle mixture evenly over the surface of the cold water. Let sit a few minutes to bloom.

In the meantime, whip the cream and remaining 1/4 cup sugar together until medium-stiff peaks form. Set aside.

In a small saucepan over medium-low heat, warm 1 cup of the mango purée to body temperature (stir to make sure you are just warming it and not bringing it to a boil). Pour warmed mango purée over gelatin mixture, and whisk until well combined. Gelatin should dissolve into mango completely. Gradually whisk in remaining mango purée.

Use a rubber spatula to beat the cream cheese in a medium bowl until it is soft and smooth, then add to mango mixture along with a large pinch of sea salt. Use an immersion blender to blend until completely smooth, tipping the bowl to make sure you’ve incorporated everything well. Gently tap the bowl on the counter once or twice to pop any air bubbles. Use the spatula to gently fold about 1/4 of the mango mixture into the whipped cream, then fold cream into the larger amount of mixture until no streaks remain.

Divide custard between cooled crusts. Use a rubber spatula to smooth out the filling. Refrigerate 5 hours or overnight until firm and chilled. Serve chilled.

Discover a dessert the whole crowd will love when you make these Chocolate Chunk Magic Cookie Bars. These Chocolate Chunk Magic Cookie Bars are filled with pecans and coconut for deliciously sweet and nutty flavor.

Chocolate Chunk Magic Cookie Bars

butter or margarine, melted

(14 oz.) sweetened condensed milk

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, coarsely chopped

BAKER'S ANGEL FLAKE Coconut

PLANTERS Pecans

Combine graham crumbs and butter; press onto bottom of 13x9-inch pan sprayed with cooking spray.

Pour condensed milk over crust; top with layers of remaining ingredients. Press nuts lightly into coconut layer.

Bake 30 min. or until lightly browned. Immediately run knife around edge of pan to loosen dessert from sides of pan. Cool completely before cutting into bars.

Watch our video to learn how to make this delicious PHILADELPHIA Classic Cheesecake. Prepare this rich, creamy PHILADELPHIA Classic Cheesecake today!

Philadelphia Classic Cheesecake

Tbsp. sugar

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

vanilla

eggs

PHILADELPHIA Classic Cheesecake

Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of &lt;a href=https://www.myfoodandfamily.com/redirection-page?redirectUrl=https://www.amazon.com/gp/product/B000237FSA/ref=as_li_tl?ie=UTF8&amp;tag=myfoodandfami-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B000237FSA&amp;linkId=cb64eafaa1cd3e1f02834bbca1dfa4e4 target=&quot;_blank&quot; rel=&quot;noopener noreferrer&quot;rel=&quot;sponsored&quot;&gt;9-inch springform pan&lt;/a&gt;.

Beat cream cheese, 1 cup sugar and vanilla with &lt;a href=https://www.myfoodandfamily.com/redirection-page?redirectUrl=https://www.amazon.com/gp/product/B001CH0ZLE/ref=as_li_tl?ie=UTF8&amp;tag=myfoodandfami-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B001CH0ZLE&amp;linkId=25d63fc9597ee8321839847b6639bdd7 target=&quot;_blank&quot; rel=&quot;noopener noreferrer&quot;rel=&quot;sponsored&quot;&gt;Mixer&lt;/a&gt; until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

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With generous layers of dulce de leche, bananas and whipped cream, this dazzling pie is not for the faint of heart. The banoffee or banoffi pie, a mash-up of banana and toffee, was created in 1971 by the chef Ian Dowding and Nigel MacKenzie, the owner of the Hungry Monk, a now-closed restaurant in Sussex, England. The original recipe called for a traditional pie crust, homemade dulce de leche and coffee-flavored whipped cream, but we’ve simplified it for the home cook by using a graham cracker crust, store-bought dulce de leche and plain whipped cream. If you like, you could add a teaspoon of instant coffee granules to the whipped cream.

Banoffee Pie

graham cracker crumbs (about 10 whole graham crackers)

unsalted butter, melted

granulated sugar

salt

600 milliliters store-bought dulce de leche (about 20 ounces)

bananas,

heavy cream

vanilla extract

instant coffee granules (optional)

Chocolate shavings coffee

Heat the oven to 350 degrees. Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, sugar and salt. Stir until fully incorporated and sandy. (When you pinch a bit of it between your fingers, it should hold together.) Transfer to a 9-inch pie plate. Using your fingers or a flat-bottomed cup, press the mixture into the pie plate and up the sides. Make sure it is well packed. Bake until set, 12 to 15 minutes. Let cool at room temperature for 30 minutes, or cover with plastic wrap and refrigerate up to 2 days.

Spoon the dulce de leche into the pie crust and spread into an even layer. Pile in banana slices into a relatively even layer (they should overlap). Transfer the pie to the refrigerator while you make the whipped cream.

Make the whipped cream: Using a handheld mixer or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, vanilla extract and instant coffee, if using, on medium-high speed until firm peaks form, 1 to 2 minutes. Spread the whipped cream on top of the bananas, making sure to spread the whipped cream to the edge, totally covering the bananas (this will help prevent them from browning). Chill the pie, uncovered, for 2 hours and up to overnight.

To serve, sprinkle the pie with chocolate shavings or fresh coffee grounds, if desired. Store leftover pie in the refrigerator, covered, for up to 5 days. The whipped cream may lose some height, but the pie will be no less delicious.

The Nanaimo bar is a tremendously sweet, no-bake layered bar cookie from Canada made almost exclusively of packaged ingredients. The buttercream layer gets its yellow hue from custard powder, a vital ingredient that makes this a true Nanaimo bar. Use an offset spatula to give the chocolate top a surface as smooth as freshly Zambonied ice. The novelist Margaret Atwood included this recipe, from the chef Susan Mendelson, in her “Canlit Foodbook,” a fund-raising book that featured food from literature, as well as author recipes. Ms. Atwood prefers walnuts in this recipe, but any combination of walnuts, almonds or pecans will do. We’ve added a smidge more cocoa and the optional addition of salt — but leave it out for the true Nanaimo bar experience.

Nanaimo Bars

unsalted butter (1 stick), cut into pieces

cocoa powder

unsweetened shredded coconut

50 grams finely chopped walnuts, almonds or pecans (or a mixture)

unsalted butter (1/2 stick), at room temperature

custard powder,

confectioners’ (icing) sugar

semisweet chocolate,

unsalted butter

Flaky sea salt, for sprinkling (optional)

Line an 8-by-8-inch (20-by-20-centimeter) metal baking pan with parchment, allowing parchment to overhang by about 2 inches (5 centimeters) on two sides.

Prepare the base: In a double boiler, or a heatproof bowl placed over a saucepan of boiling water, whisk butter with granulated sugar, egg, cocoa powder and vanilla until melted. Continue whisking until mixture thickens slightly, 1 to 2 minutes. Remove from heat.

Stir in crumbs, coconut and nuts until the mixture is well combined and resembles wet sand.

Transfer mixture to the parchment-lined pan and use your fingers to press it into an even layer. Transfer pan to the refrigerator to chill until firm, at least 15 minutes.

Meanwhile, prepare the buttercream: In a stand mixer fitted with a paddle attachment, cream butter on medium speed for about 1 minute. Add heavy cream and custard powder and mix until combined, scraping sides and bottom of the work bowl as needed. Add 1 cup confectioners’ sugar and mix on low until incorporated. Add remaining confectioners’ sugar and mix on low until combined, scraping the bottom of the bowl as needed, then mix on medium-high speed until smooth, light and fluffy, 2 to 3 minutes.

Remove pan from refrigerator. Dollop the buttercream on top of the base layer then gently spread it evenly on top using an offset spatula. Transfer pan to the refrigerator to chill until buttercream is set, about 30 minutes.

Prepare the topping: In a small, heavy saucepan or a double boiler, heat the chocolate and butter over low, stirring often, until melted and evenly combined, 2 to 3 minutes. Remove from heat. Take pan from refrigerator and pour chocolate on top of buttercream layer. Working quickly and carefully, spread the chocolate evenly over the buttercream using an offset spatula. Sprinkle with flaky sea salt, if using.

Return pan to refrigerator and chill until chocolate hardens, about 25 minutes.

To serve the bars: Lift excess parchment to remove Nanaimo square from the pan. Cut into 16 2-inch (5-centimeter) squares. Store bars in the refrigerator until ready to serve. Bring to room temperature before serving. Store remaining bars in the refrigerator for a few days, or wrap well and freeze.

Magic Bars

all-purpose flour

unsalted butter, softened

condensed milk

coconut flakes

pecans, roughly chopped

chocolate chips

Flaky sea salt,

These Magic Bars Live Up to Their Name

Real grasshoppers and a touch of cricket flour put a literal spin on this classic mint dessert.

Grasshopper and Cricket Pie

butter, melted

cricket flour

(3 cups) large marshmallows

heavy whipping cream, divided

crème de cacao liqueur

green crème de menthe

mint extract

green food coloring

Whipped cream,

grasshoppers,

I love taking decadent treats and turning them into healthy nutritional powerhouses that allow you to enjoy your dessert without the guilt. Here is my favorite dessert: pumpkin pie. Over the years, I have experimented with many different recipes, and this maple-sweetened, banana-infused version with a graham cracker coconut crust, which takes minutes to prepare, is always a crowd pleaser. <br/><br/>Simply place all the ingredients in a blender to purée, and pour the filling into the prepared pie crust. Since this recipe is full of foods like pumpkin, banana, eggs and cinnamon, you, or your guests, won’t feel guilty about having seconds. <br/><br/>

Banana-Infused Pumpkin Pie

(15 grams) unsweetened coconut flakes

fine sea salt, divided

extra virgin coconut oil

almond, soy, rice or coconut milk

(about 213 grams) pumpkin purée

banana

maple syrup

egg, room temperature

cinnamon

flax seeds, optional

Lightly grease a (9-inch) pie dish and set aside.

Make the graham cracker crust. In a small mixing bowl, mix the graham cracker crumbs, coconut flakes, sugar, and 1/8 teaspoon salt until combined. Add the coconut oil (or butter) and mix together until the crust begins to clump together and resembles a wet sand. Spread the crust out evenly in the pie dish and press it into the bottom and the sides. Bake the crust for 4 minutes or until slightly toasted. Transfer to a wire cooling rack while preparing the pumpkin filling.

Position the baking rack in the middle and preheat the oven to 350 degrees. Combine the milk, pumpkin purée, bananas, maple syrup, eggs, vanilla extract, cinnamon, flax seeds, if using, and the remaining salt in a blender and mix on high speed until smooth.

Pour the pie filling into the crust. Bake the pie for about 50 minutes to 1 hour, or until the pie looks soft but set, with a mostly firm center. Transfer the pie to a cooling rack and let cool for 2 hours. Serve immediately or refrigerate until needed. The pie filling will firm up as it cools.

This sweet treat is dairy-free and guilt-free thanks to nutritious ingredients like berries, banana, and oats!

Berry Nice Cream Sandwiches with No-Bake Graham Cracker Cookies

Banana, frozen

Cup Strawberries, frozen

Cup Raspberries, frozen

Cup Almond Milk, vanilla, unsweetened

Cup Oats, rolled, gluten-free

Cup Graham Cracker Crumbs

Cup Almond Butter, no added salt

Cup Coconut Oil

Line a baking sheet with parchment paper.

Combine the oats, graham crackers, almond butter, and coconut oil in a microwave-safe bowl. Warm in the microwave for about 30 seconds, remove, and mix to combine.

Shape the batter into 1 ½ inch balls, flatten and place on the baking sheet.

While the cookies harden, make the n'ice cream by combining the remaining ingredients in your NutriBullet and blending until smooth and creamy.

Assemble the cookie sandwiches by placing a scoop of n'ice cream in-between two cookies.

This vegan pie combines a <a href="https://cooking.nytimes.com/recipes/1012538-mexican-chocolate-tofu-pudding">thick, creamy, chile- and cinnamon-laced pudding</a> from Mark Bittman with a graham cracker crust adapted from the cookbook "Vegan Pie in the Sky." The pudding, which can also stand alone, is made with silken tofu, and it comes together in 10 minutes in the blender, which whips in air for a mousse-like texture. The chocolate is of the utmost importance here; its flavor will be the one that dominates, so be sure to buy the highest quality you can. Top with shaved chocolate if you'd like.

Vegan Mexican Chocolate Pie

graham crackers (approximately 5.5 ounces)

coconut oil

soy milk or almond milk

silken tofu

chile powder,

Chocolate shavings (optional)

Preheat oven to 350 degrees and lightly spray a 9-inch pie plate with nonstick cooking spray.

Place the graham crackers in a food processor and process until finely ground, about 30 seconds (you should have about 1 1/4 cups of crumbs). Add the sugar and salt, drizzle over the melted coconut oil and soy or almond milk, and pulse until the mixture begins to clump together.

Pour the crumbs into the pie plate. Press crumbs into the sides of the plate first, then work your way down to the bottom. Bake for 8 to 10 minutes until firm and slightly golden. Let the crust cool while you prepare the filling.

For the crust

In a small pot, combine sugar with 3/4 cup water; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly.

Put all ingredients except for chocolate shavings in a food processor or blender and purée until completely smooth, stopping machine to scrape down the sides if necessary. Pour into the cooled crust, and press a piece of plastic wrap directly to the top of the pudding. Chill until firm, at least 4 hours and up to overnight. If you like, garnish with chocolate shavings before serving.

For the filling

Inspired by frozen Key lime pie, this simple summertime treat is for vegans and dairy-lovers alike. The no-bake graham cracker crust gets topped with softened store-bought, dairy-free ice cream mixed with shredded coconut and fresh lime juice for a dessert that’s as easy to put together as it is delicious. Be sure to use unsweetened, finely shredded (also called desiccated) coconut for this recipe; regular shredded or flaked coconut will be too coarse.

Vegan Frozen Coconut Lime Bars

Nonstick cooking spray

graham cracker crumbs (from about 12 graham cracker sheets)

kosher salt,

unsweetened, desiccated coconut

coconut

lime juice

Spray a 9-by-9-inch pan with cooking spray and line with two overlapping sheets of parchment paper to create overhang on all sides.

Combine the graham cracker crumbs, sugar and salt in a medium bowl. Place the shredded coconut in a small skillet and toast over medium heat for about 3 minutes, tossing often, until light golden brown. Add half the coconut to the bowl with the graham cracker crumbs, reserving the other half for later.

Add the coconut oil to the graham cracker crumb mixture and toss with your hands until the crumbs are evenly moistened. Transfer to the prepared pan and press into an even layer, packing the crust lightly with the bottom of a measuring cup. Freeze for 30 to 45 minutes, until the crust is firm to the touch.

Meanwhile, allow the ice cream to sit at room temperature for 10 to 15 minutes, until slightly softened. Spoon the ice cream into a large mixing bowl and add the zest of 1 lime, the lime juice, the reserved toasted shredded coconut and a pinch of salt. Working quickly, mix with a spatula until combined and smooth.

Scrape the mixture onto the frozen crust and spread into an even layer using an offset spatula.

Cover the pan with plastic wrap and freeze until firm, at least 3 hours, or overnight.

To serve, lift the overhanging parchment paper to remove the bars and place on a cutting board. Zest the remaining lime over the bars, cut into squares and serve immediately.

Turn your raspberry-lemon-cheesecake dreams into reality. Fresh raspberries are stirred into these Raspberry-Lemon Cheesecake Bars to beautiful effect. 

Raspberry-Lemon Cheesecake Bars

Tbsp. butter, melted

(12 oz.) raspberries, divided

lemon

Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min.

Reserve 1/2 cup raspberries and 1 tsp. lemon zest for later use.

Beat cream cheese, lemon juice, remaining zest and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in remaining raspberries; pour over crust.

Bake 35 to 40 min. or until center is almost set. Cool completely.

Refrigerate 4 hours. Top with reserved raspberries and lemon zest. Use foil handles to remove cheesecake from pan before cutting into bars.

Philly meets NYC in this classic pairing of cheesecake and graham cracker crust. A deliciously sweetened sour cream layer ups the ante on this version.

PHILADELPHIA New York-Style Sour Cream-Topped Cheesecake

sugar, divided

container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream, divided

blackberries

Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of prepared pan.

Beat cream cheese, 1 cup of the remaining sugar and 1 tsp. vanilla in large bowl with mixer until blended. Add 1 cup sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.

Bake 40 min. or until center is almost set. Mix 1/4 cup of the remaining sugar, remaining sour cream and remaining vanilla until blended; carefully spread over cheesecake. Bake 10 min. Cool completely. Refrigerate 3 hours.

Use foil handles to lift cheesecake from pan before cutting to serve. Toss blackberries with remaining sugar; spoon over cheesecake.

Take an ordinary chocolate chip cookie to the next level and make these Chocolate Chunk Cookie Bars. These Chocolate Chunk Cookie Bars are filled with pecans and coconut for deliciously sweet and nutty flavor. These decadent treats will surely be a hit at any gathering you bring them to.

Chocolate Chunk Cookie Bars

pecans

Delight in this decadent Classic Cheesecake with Cream Cheese Spread. Dress it up with some strawberries or chocolate sauce for a can't-miss dessert. Our Classic Cheesecake with Cream Cheese Spread is both time-tested and well-loved.

Classic Cheesecake with Cream Cheese Spread

tubs (8 oz. each) PHILADELPHIA Cream Cheese Spread

Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.

Beat cream cheese spread, vanilla and remaining sugar in large bowl with mixer until blended. Add eggs, one at a time, mixing on low after each just until blended.

Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.

With its bright, fruity acidity and a bittersweet depth, tamarind makes for an especially complex cream pie that’s a bit like Key lime, but with a molasses-like edge. This is a good dessert to prepare ahead: You can bake and chill the pie up to 3 days ahead, then add the whipped cream and orange zest up to 6 hours before serving. Keep the pie refrigerated until just before you cut it.

Tamarind Cream Pie

graham cracker crumbs (from about 11 sheets of crackers)

unsalted butter (3/4 stick), melted

orange

(14-ounce 400-gram) can sweetened condensed milk

tamarind

fine sea salt

confectioners’ sugar

Prepare the crust: Heat oven to 350 degrees, and place a rack in the center of the oven. In a large bowl, stir together graham cracker crumbs and butter. Transfer mixture to a 9-inch pie plate, and press it into an even layer on the bottom and up the sides.

Place pie plate on a rimmed baking sheet, and transfer to oven. Bake until golden brown, about 10 to 12 minutes. Transfer to a wire rack to cool.

Meanwhile, prepare the filling: Halve the orange and squeeze the juice from one half. You should have 1/4 cup. If not, squeeze some juice from the other half. Reserve squeezed halves for zesting for garnish.

Top 29 graham cracker crumbs recipes from across the web

The most viewed graham cracker crumbs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Mango Pie

Chocolate Chunk Magic Cookie Bars

Philadelphia Classic Cheesecake

Banoffee Pie

Nanaimo Bars

Magic Bars

Grasshopper and Cricket Pie

Banana-Infused Pumpkin Pie

Berry Nice Cream Sandwiches with No...

Vegan Mexican Chocolate Pie

Vegan Frozen Coconut Lime Bars

Raspberry-Lemon Cheesecake Bars

PHILADELPHIA New York-Style Sour Cr...

Chocolate Chunk Cookie Bars

Classic Cheesecake with Cream Chees...

Tamarind Cream Pie

Banana-Cream Pie

Classic Cherry-Topped Cheesecake

Creamy Peach Pie Bars

Vegan Chocolate Pudding Pie

Cheesecake with Sour Cream Topping

Holiday Cheesecake Squares

Pecan Pie Cookie Balls

No-Bake Chocolate Snowball Cookies

Lemon Curd-Topped Cheesecake

Fall Apple Bavarian Cheesecake

Classic Italian Cheesecake

No-Bake Peanut Butter Bars

Browned Butter S’mores Skillet Cook...

Top 29 graham cracker crumbs recipes from across the web

The most viewed graham cracker crumbs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mango Pie

Chocolate Chunk Magic Cookie Bars

Philadelphia Classic Cheesecake

Banoffee Pie

Nanaimo Bars

Magic Bars

Grasshopper and Cricket Pie

Banana-Infused Pumpkin Pie

Berry Nice Cream Sandwiches with No...

Vegan Mexican Chocolate Pie

Vegan Frozen Coconut Lime Bars

Raspberry-Lemon Cheesecake Bars

PHILADELPHIA New York-Style Sour Cr...

Chocolate Chunk Cookie Bars

Classic Cheesecake with Cream Chees...

Tamarind Cream Pie

Banana-Cream Pie

Classic Cherry-Topped Cheesecake

Creamy Peach Pie Bars

Vegan Chocolate Pudding Pie

Cheesecake with Sour Cream Topping

Holiday Cheesecake Squares

Pecan Pie Cookie Balls

No-Bake Chocolate Snowball Cookies

Lemon Curd-Topped Cheesecake

Fall Apple Bavarian Cheesecake

Classic Italian Cheesecake

No-Bake Peanut Butter Bars

Browned Butter S’mores Skillet Cook...

The most viewed graham cracker crumbs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine