Graham cracker crusts are the perfect base for a myriad of pies. From fruit pies to chocolate pies and everything in between ...

Even though it's not as intricate or finicky as a traditional flaky pie crust, that doesn't mean graham cracker crust is foolproof. In fact, there's one step that's often overlooked when preparing the ...

Bring an inch or two of water to a low simmer (not a boil—you are going for gentle heat) in a medium saucepan or pot. Place a ...

Makes 6 to 8 servings. Recipe is by Teresa B. Day. 1 package graham crackers, finely ground ⅛ teaspoon salt 3 tablespoons unsalted butter, melted 2 cups ripe peaches, diced ½ cup light brown sugar 1 ...

Read more: Graham Cracker Crust 8x8 [feast_advanced_jump_to] When you're making dessert bars, whether S'mores Bars or Lemon Bars with Sweetened Condensed Milk or Key Lime Pie bars, you need a solid, ...

Preheat the oven to 350°F. In a food processor, combine the graham crackers and sugar. Pulse until fine crumbs form. Pour in the butter and pulse until the crumbs are well coated and stick together ...