by Dorothy Marie Kucera

Created on: November 07, 2009

This is a great recipe if you are tired of flour crusts and want something healthier or if you are short on time, needing a fast pie for dessert. A graham cracker crust is sweet and crunchy; it blends wonderfully with cherry or blueberry filling. This is a great recipe prepared cold; you can refrigerate it right away and it keeps well if no whipped cream is added on top until right before serving. I got this recipe idea several years ago after eating my first graham cracker crust with another filling in some place no longer remembered. Later, when I was trying to avoid flour crusts (hardening of the arteries' connection), I thought it might work to substitute the graham cracker one. I use it for pumpkin pie, also, but that is a more complicated recipe because you have to cook the pumpkin pie filling separately in a greased glass pie plate, then carefully slide it into a baked graham cracker crust shell. Why? Because graham cracker crusts will burn if baked forty-five minutes like pumpkin pie fillings require.

CHERRY PIE in GRAHAM CRACKER CRUST

1. Buy a large size Graham Cracker Crust in your grocery store or you can purchase one box of graham cracker crumbs and mix it with butter to form your own crust (spread it up and around a pie plate.)

2. Bake the crust at 375 degrees Fahrenheit in your oven for 8 minutes.

3. Open two cans of Cherry Pie Filling and pour both into the baked graham cracker crust shells. (You could heat the filling in a small saucepot on the stove first, then pour it into the shell if you wanted a hot cherry pie.)

4. Chill in the refrigerator until ready to serve, then add whipped cream to the top of each piece before serving. You can spread the whipped cream across the top of the finished pie but you must serve it right away before the cream breaks down.

NOTE: You can make a BLUEBERRY PIE in GRAHAM CRACKER CRUST the same way.

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