4 Ratings
  • 1 star values: 1
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 1

I used to wonder why I disliked cheesecake and key lime pie, since I like cream cheese pastry and lemon pie. Then I tried a key lime pie in a shortbread crust and realized it was the graham cracker crust I disliked. Both these desserts need a darker than usual crust, however.

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Cream the cheese and butter together with the sugar. Work in the flour a tablespoon at a time until the dough has the grainy consistency of a graham cracker crust. (May take a little more or a little less than 1 cup of flour.)

    Advertisement
  • Roll up into a ball, wrap in plastic wrap, and put in refrigerator for 15 to 30 minutes to develop some body. Put in pie plate and pat down to cover bottom and sides.

  • If your pie filling is pre-cooked, you will want to bake the crust. Preheat the oven to 325 degrees F (165 degrees C). Bake for 15 to 20 minutes, or until edges start to darken.

Nutrition Facts

225 calories; 15.4 g total fat; 41 mg cholesterol; 110 mg sodium. 19 g carbohydrates; 3.4 g protein; Full Nutrition


Reviews (2)

Read All Reviews

Most helpful positive review

Rating: 5 stars
05/25/2005
Good Crust! Easy recipe!
(15)

Most helpful critical review

Rating: 4 stars
03/29/2010
Very nice. I'd definitely suggest coating the pie plate with cooking spray though. My crust stuck like crazy to the pie pan and I use a glass pie pan. I don't have high protein wheat flour so I just used regular ww flour. I'm not sure if that made any difference or not but it really didn't get crumbly. I added wheat germ to get a bit of the texture of a graham cracker crust--about 2 tablespoons and I added about 3 tablespoons more flour than it called for. It also took longer to bake--about 5 minutes more but that tends to depend on your oven. I ended up with extra almost enough to make another pie so I'll find something to do with that. Thanks for the recipe!
(13)
4 Ratings
  • 1 star values: 1
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 1
Rating: 5 stars
05/25/2005
Good Crust! Easy recipe!
(15)
Rating: 4 stars
03/29/2010
Very nice. I'd definitely suggest coating the pie plate with cooking spray though. My crust stuck like crazy to the pie pan and I use a glass pie pan. I don't have high protein wheat flour so I just used regular ww flour. I'm not sure if that made any difference or not but it really didn't get crumbly. I added wheat germ to get a bit of the texture of a graham cracker crust--about 2 tablespoons and I added about 3 tablespoons more flour than it called for. It also took longer to bake--about 5 minutes more but that tends to depend on your oven. I ended up with extra almost enough to make another pie so I'll find something to do with that. Thanks for the recipe!
(13)