Graham Crust – a delicious recipe with graham cracker crumbs, milk, sugar, kosher salt, butter, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Toss the graham crumbs, milk powder, sugar, and salt with your hands in a medium bowl to evenly distribute your dry ingredients.
2
Whisk the butter and heavy cream together.
3
Add to the dry ingredients and toss again to evenly distribute.
4
The butter will act as a glue, adhering to the dry ingredients and turning the mixture into a bunch of small clusters.
5
The mixture should hold its shape if squeezed tightly in the palm of your hand.
6
If it is not moist enough to do so, melt an additional 14 to 25 g (1 to 1 1/2 tablespoons) butter and mix it in.
7
Eat immediately, or deploy as directed in a recipe.
8
The crust is easiest to mold just after mixing.
9
Stored in an airtight container, graham crust will keep fresh for 1 week at room temperature or for 1 month in the fridge or freezer.
251
kcal
Calories
21
g
Fat
8
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 190 g graham cracker crumbs (1 1/2 cups), 20 g milk powder (1/4 cup), 25 g sugar (2 tablespoons), 3 g kosher salt (3/4 teaspoon), and more.
Yes, Graham Crust falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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