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

While the temperatures are still warm in some areas, summer is over and fall is upon us, which means it is pumpkin time. We are sure, like every year, you will try your hands once again at pumpkin pie ...

Making an icebox cake, cheesecake or pie that needs a graham cracker crust? Chef Mike Raskin from Oakland’s Edith’s Pie is sharing the secret to elevating the classic crust into something special: ...

A thin layer of crushed graham crackers under fruit filling keeps the pie crust from getting soggy. Graham crackers soak up juices, thicken the filling and add a warm, sweet flavor to every bite. This ...

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Graham’s original recipe used a coarse-ground unsifted wheat flour (the style would eventually come to bear his name). He likely also used yeast with just enough molasses to activate it, making them ...