Cream cream cheese, sugar and vanilla at medium speed until well blended.
Add eggs and mix well. Pour batter into graham cracker pie crust (no spring-form pan needed).
Bake at 350\u00b0 for 40 minutes or until center is almost set.
Cool for 3 hours.
Blend milk, juice and egg yolks.
Pour into Graham Cracker Pie Crust.
Whip egg whites with 6 tablespoons sugar, pinch of salt and a small amount of baking powder.
The baking powder will give you an extra high meringue.
Place margarine in a 9 or 10-inch microwave-safe pie plate. Microwave for 40 to 60 seconds or until melted.
Stir in graham cracker crumbs and sugar.
Press firmly against bottom and sides of pie plate.
Microwave for 1 to 1 1/2 minutes at Medium-high (70%) or until pie crust is heated through.
Press gently with back of spoon to shape further.
Cool completely.
Fill with desired filling.
Preheat the oven to 350 degrees Fahrenheit.
Combine graham cracker crumbs & melted margarine.
Press the mixture into the bottom and sides of a 9-inch pie pan.
Bake the pie crust for 8 to 10 minutes.
Cool completely before filling.
Mix all ingredients together.
Pour into a graham cracker crust.
Chill for several hours before serving.
Beat egg whites, baking powder, vanilla and sugar until stiff. Fold in graham cracker crumbs and pecans.
Spread mixture in a 9-inch buttered pie plate.
Bake for 25 minutes (no longer) at 325\u00b0.
Serve with whipped cream, sweetened with vanilla and sugar. Easiest to spoon out of pie plate rather than cutting pie-shaped wedges.
Mix sugar and graham cracker crumbs.
Add melted butter.
Press mixture in a pie plate.
Bake at 375\u00b0 for 6 to 8 minutes.
Cool.
Preheat the oven to 375\u00b0. In the bowl of a food processor fitted with the metal blade, process the graham crackers and sugar to fine crumbs. With the motor running, add the butter and process until the crumbs are moist and stick together. Press the graham cracker mixture into the bottom and sides of a 9-inch pie pan. Bake in the center of the oven for 8 minutes or until the edges are slightly brown. Makes a single 9-inch crust.
Unwrap caramels.
Combine caramels and milk in a heavy saucepan; cook over low heat until melted, stirring often.
Pour over graham cracker crust.
Sprinkle toasted pecans evenly over caramel layer and set aside.
Crust:.
Heat the oven to
Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.
Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.
Put caramels and milk in top of double boiler (or use microwave).
Let melt and then set aside.
Dissolve gelatine in the water.
Whip cream and add to gelatine.
Fold into caramel mixture. Pour into graham cracker pie crust and trim with pecans.
Crust:
Combine the 1 1/4 cups graham cracker crumbs, melted butter, and
Preheat oven to 375\u00b0F.
Combine 1st 3 ingredients. Add melted butter & mix very well.
Put in pie pan or bottom of springform pan & bake for 5 minutes.
Use in your favorite recipe calling for a graham cracker crust.
Preheat oven to 350\u00b0. With mixer, beat cheese until smooth and fluffy; gradually beat in sweetened condensed milk until smooth. Add egg and vanilla; mix well. Toss morsels with flour; stir into cheese mixture. Pour into graham cracker pie crust. Bake 35 minutes or until center springs back when lightly touched. Cool and top with glaze. Serve chilled. Refrigerate leftovers.
Prepare Graham Cracker Crust as follows: Mix crumbs, butter,
Process 6 or 7 graham crackers in blender or food
Make your favorite 9 inch graham cracker pie crust. Bake & cool.
Mix together
rocessor, finely grind pistachios with graham-cracker crumbs, sugar and zest. Blend
In a food processor, combine crumbs (either graham cracker or vanilla wafer), sugar and butter.
Pulse until blended.
Add egg white and pulse until evenly moistened.
Press into a 9\" pie plate.
Bake at 375 degrees for 8-10 minutes.
Cool completely before using.