Graham Crackers Pie Crust

What you’ll need:

  • 1 ½ cups finely crushed regular or cinnamon graham crackers (24 squares)
  • 1/3 cup butter, melted
  • 3 tablespoons sugar
  • 1/2 teaspoon ground cinnamon (optional)
  • 9-inch pie plate

How to:

  1. Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.
  2. Bake at 375º F (190º C) for 7 minutes.
  3. Let it cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.
  4. Fill as directed in pie recipe.




  • ¾ stick (6 Tbsp) cold butter
  • 2 cups flour
  • 3 Tbsp sugar, plus 2 Tbsp for sprinkling
  • 1 Tbsp baking powder
  • ½ tsp salt
  • 2 lightly beaten eggs
  • ⅓ cup heavy cream, plus 2 Tbsp for brushing
  • ⅓ cup chopped fresh strawberries
  • Butter
  • Jam


  1. Preheat oven to 400°F.
  2. Line a baking sheet with parchment paper. Cut cold butter into small pieces and return to refrigerator.
  3. Combine flour, sugar, baking powder, and salt. Add cold butter; pinch and rub with your fingertips until butter is well distributed (mixture should resemble coarse meal).
  4. Gently stir in eggs and ⅓ cup heavy cream until mixture forms a soft dough. Stir in strawberries.
  5. Turn dough out onto a lightly floured work surface and pat into a 1-inch-thick rectangle (about 10 by 12 inches). Cut into 8 triangular scones.
  6. Brush with 2 Tbsp heavy cream and sprinkle with 2 Tbsp sugar.
  7. Bake until golden brown, 18 to 20 minutes. Serve warm, with butter and jam.


torta-de-limao-com-morango-f8-15044½ cup Butter

¾ cup Sugar

2 tablespoons of cocoa powder

1 pinch of salt

1 tablespoon vanilla extract or essence

1 cup flour


1 can condensed milk

1/2 pint of cream

Juice of 2-3 limes

2 cups chopped strawberries


Mix butter, sugar, cocoa, salt, vanilla and flour by hand to form clumps, refrigerate for 1 hour. After that, line the crust on a baking sheet with double bottom and bake it at medium heat for about 30 minutes, or until crust is firm.


While the dough is cooled, beat in blender condensed milk, cream and lemon juice. Mix the cream freshly liquefied and the 2 cups of chopped strawberries. Pour over pie crust and refrigerate for one hour.



1/2 cup arrowroot starch
1/4 cup almond meal flour
3/4 cup organic amaranth flour
1/4 tsp. sea salt
1/2 tsp. cinnamon
3 Tbsp. vegetable oil
3 – 4 Tbsp. water


1. Preheat oven to 400 degrees. Oil a 9-inch pie pan; set aside.

2. Combine dry ingredients and blend well. Combine oil and 3 tablespoons water and blend with fork. Add all at once to flour. Stir only until a ball forms. If ball appears dry and crumbly, add a little more water, one teaspoon at a time, until ball hangs together. (Moisture content of flour varies.)

3. Pat or roll crust to fit into pie pan. Dough tears easily, but mends easily using extra bits to patch. Prick with fork.

4. Bake 3 minutes in 400 degrees oven, fill and finish baking the time required for filling. Or bake about 15 minutes until brown and crisp. Cool and fill. Crust holds up very well after baking.

Makes one 9-inch pie crust (8 slices).

Courtesy of Bob’s Red Mill


This tart has a wonderful vanilla-and-fruit scent that fills the house as it bakes. Try serving it with vanilla or cinnamon ice cream, or whipped cream with a pinch of cinnamon. It is excellent for a Sunday dessert.

1/2 cup (1 stick) softened, unsalted butter, plus more for greasing pan

Juice of 1/2 lemon, divided

1 lb. pears (Concorde or Anjou), cored and sliced 1/2 inch thick

1 cup all-purpose flour

1 teaspoon baking powder

1/8 teaspoon salt

1 cup plus 2 tablespoon sugar

2 eggs

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

  1. Butter a 9-inch spring-form pan. Squeeze half the lemon over pears.
  2. In a small mixing bowl, whisk together flour, baking powder, and salt.
  3. With an electric mixer, cream 1/2 cup butter and 1 cup sugar on medium until light and fluffy, about 3 minutes. Beat in eggs one at a time, then vanilla. Beat in flour mixture on low until batter just comes together. Spread in pan. Wrap and chill for at least 20 minutes.
  4. Preheat the oven to 375ºF. Arrange pears in tight concentric circles on to of dough. Squeeze remaining lemon juice evenly on pears.
  5. In a bowl, mix 2 tablespoons sugar with cinnamon. Sprinkle over pears. Bake for 45 to 55 minutes until edges are golden and center is set.
  6. Cool tart in pan for 10 minutes. Run a sharp knife around the edge. Remove sides from pan.

Makes 8 servings.




  • 1 cup whole-wheat or honey graham cracker crumbs (from 8 graham cracker squares)
  • 1/2 cup whole-wheat pastry flour
  • 2 tablespoons canola or sunflower oil
  • 2 tablespoons dark brown sugar
  • 2 tablespoons ground flaxseed
  • 2 tablespoons wheat germ or ground pumpkin seeds
  • 2 teaspoons finely grated orange peel
  • 1/2 teaspoon ground ginger
  • 1 large egg (with high omega-3 content, as noted on label), lightly beaten


  • 3/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 2 large egg whites
  • 1 can (15 ounces) LIBBY’S 100% PURE PUMPKIN
  • 1 can (12 fluid ounces) Evaporated Fat Free Milk
  • Light whipped cream (optional)



  1. PREHEAT oven to 350° F. Lightly grease 9-inch pie plate.
  2. COMBINE graham cracker crumbs, flour, oil, brown sugar, flaxseed, wheat germ, orange peel and ginger in medium bowl. Add egg; stir until moistened. Gently press mixture onto bottom and up side of prepared pie plate.
  3. BAKE for 20 minutes or until crust is golden brown. Cool completely on wire rack.


  1. INCREASE oven temperature to 425º F.
  2. MIX granulated sugar, cornstarch, cinnamon, ginger and salt in small bowl. Beat egg whites lightly in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk.
  3. POUR into pie crust.
  4. BAKE for 15 minutes. Reduce temperature to 350º F; bake for an additional 30 to 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Garnish with light whipped cream, if desired. Serve immediately or refrigerate.



  • 1/2 cup Sweetened Condensed Milk
  • 1/2 cup plain Greek yogurt
  • 1 cup shredded sweetened coconut
  • 1 cup finely chopped pineapple
  • 3 tablespoons cornstarch
  • 1/3 cup hot water
  • 12 (one 11.6-ounce package) frozen store-bought empanada dough discs, defrosted


  • COMBINE sweetened condensed milk and yogurt in a medium saucepan; heat over low heat. Add shredded coconut and pineapple.
  • COMBINE cornstarch and water in small bowl; stir to dissolve. Gradually stir cornstarch mixture into the condensed milk mixture; stir frequently until combined. Increase heat to high; bring to a quick boil. Reduce heat to low; cook, stirring occasionally, for 2 to 3 minutes or until mixture has thickened (it will continue to thicken as it cools). Set aside to cool for 15 to 20 minutes.
  • PREHEAT oven to 450° F. Grease large baking sheets.
  • PLACE 1 1/2 heaping tablespoons of pineapple/coconut mixture in center of each empanada disc. Brush edges with egg; fold in half and crimp edges with fork to seal. Place empanadas on prepared baking sheets; brush with egg.
  • BAKE for 15 minutes or until golden. Serve warm.



  • 1 (15 ounce) can pumpkin
  • 1 (14 ounce) can sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 (9 inch) unbaked pie crust


  1. Preheat oven to 425ºF. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
  2. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired.


Holidays are full of joy and warming moments. One of these warming moments is to share meals with family and friends. Express your love and caring for them with this colorful and delicious pie and a glass of Sutter Home Moscato.


6 ounces semi-sweet chocolate, melted

2 packages (8 ounces each) cream cheese, softened

1/3 cup Karo Light Corn Syrup

2 eggs

1/3 cup whipping cream

1 -1/2 teaspoons vanilla extract

1 (9-inch) graham cracker crust

1 can  (21 ounces) cherry pie filling

  1. Preheat oven 325ºF
  2. Melt chocolate in small saucepan over low heat, stirring until completely smooth. Set aside.
  3. Beat cream cheese in large bowl with electric mixer until creamy, then blend in melted chocolate. Gradually add corn syrup. beating until well blended. Add eggs one at a time, beating just until blended. Mix in cream and vanilla extract; pour into pie crust.
  4. Bake for 40 to 45 minutes until center is almost set. Cool on wire rack. Cover and refrigerate for at least 3 hours. Top with cherry pie filling.

Makes 10 servings.