Graham cracker crust?

What else can you do with graham cracker crust besides cheesecake? There is one leftover and gathering dust in the pantry...

Bird food?

Make a five minute "pie" and fill it with ice cream..your fav. flavor top with fave toppings...

key lime. pineapple/coconut filling..

Chocolate pie.

Chocolate pie.

How?

Just make a standard chocolate custard filling for it. Here's the recipe I use:

2 large eggs
1/4 cup unsweetened baking cocoa
3 tbsp cornstarch
3 cups milk, divided
2/3 cup sugar
a pinch of salt
2 3-ounce bars of bittersweet chocolate, grated
2 tbsp unsalted butter
1 tsp vanilla

Have ready near the stove a mesh strainer set over a bowl.

In a small bowl, whisk together the eggs, cocoa, cornstarch, and 1/4 cup milk until smooth.

In a medium stainless steel saucepan, mix together the remaining 2 3/4 cups milk, the sugar, and salt. Over medium heat bring the mixture to a full boil. Whisk 1/4 cup of this hot mixture into the egg mixture to temper it. Whisk the egg mixture into the milk mixture in the saucepan. Continue to cook, whisking continuously until the mixture thickens.

Remove from heat and whisk in the chocolate and butter. Continue whisking until the chocolate has melted and it is very smooth. Whisk in the vanilla.

Immediately press the smooth custard through the strainer with a rubber spatula into the bowl beneath. Cover the custard with plastic warp touching the surface to prevent a skin from forming. Cool to room temperature, or refrigerate until cold.

Pour the chocolate custard into the graham cracker crust. Place a piece of greased plastic wrap directly on the surface and refrigerate at least 3 hours.

Top with whipped cream to serve if desired.

I vote for the key lime pie. Here's my recipe.

Key Lime Pie

1/3 Cup + 2 Tbsp. Key West Lime Juice
1 Can Sweetened Condensed Milk (Eagle Brand)
8 Oz. Sour Cream
1 Cup Cool Whip
1 Graham Cracker Pie Crust

Mix ingredients together and pour into a graham cracker pie crust. Refrigerate for two to
three hours or overnight.

My notes: I use any kind of lime juice I have on hand. I also use fat-free sweetened condensed milk, reduced fat sour cream, light cool whip and a reduced fat pie crust.

Chocolate pie.

I "second" that nomination. In a pinch, I would use a a box of cooked pudding mix made in the microwave. I figure as long as the crust isn't homemade, why not?

I vote for the key lime pie. Here's my recipe.

Key Lime Pie

1/3 Cup + 2 Tbsp. Key West Lime Juice
1 Can Sweetened Condensed Milk (Eagle Brand)
8 Oz. Sour Cream
1 Cup Cool Whip
1 Graham Cracker Pie Crust

Mix ingredients together and pour into a graham cracker pie crust. Refrigerate for two to
three hours or overnight.

My notes: I use any kind of lime juice I have on hand. I also use fat-free sweetened condensed milk, reduced fat sour cream, light cool whip and a reduced fat pie crust.

Linda, this sounds interesting. My Key Lime Pie recipe is only 4 oz Key Lime Juice, one can sweetened condensed milk, and four egg yolks. (I know it by heart.) I always make a meringue out of the whites for the top. Is yours more of a Key Lime "mousse" pie? I'm wondering about the flavors of the lime juice and the sour cream together because one is tart and the other is sour, obviously...

I vote for the key lime pie. Here's my recipe.

Key Lime Pie

1/3 Cup + 2 Tbsp. Key West Lime Juice
1 Can Sweetened Condensed Milk (Eagle Brand)
8 Oz. Sour Cream
1 Cup Cool Whip
1 Graham Cracker Pie Crust

Mix ingredients together and pour into a graham cracker pie crust. Refrigerate for two to
three hours or overnight.

My notes: I use any kind of lime juice I have on hand. I also use fat-free sweetened condensed milk, reduced fat sour cream, light cool whip and a reduced fat pie crust.

Linda, this sounds interesting. My Key Lime Pie recipe is only 4 oz Key Lime Juice, one can sweetened condensed milk, and four egg yolks. (I know it by heart.) I always make a meringue out of the whites for the top. Is yours more of a Key Lime "mousse" pie? I'm wondering about the flavors of the lime juice and the sour cream together because one is tart and the other is sour, obviously...

Regarding the sour cream and lime juice, all the flavors blend and the "sour factor" of the sour cream does not stand out. The texture is slightly different from a traditional baked pie. I don't know if it is exactly what you would call a mousse or not. I am assuming because of the eggs and your use of meringue, yours is baked. I used whipped cream as a topping on mine (being one of the rare people who don't like meringue).

Fresh key limes are fairly easy to find in supermarkets in New Hampshire these days, fortunately. I used to love my mother's key lime pie, which had a graham cracker crust. She used bottled key lime juice to make the lime mousse filling, and topped it with meringue. It was baked. Now that i have access to key limes, I've been considering trying to make this pie myself.

-Paul W.