I'm making a banana cream pie. Every time I make this, the graham cracker crust sticks to the pie dish. Anyone have any ideas about how I can prevent this? Would a tart pan work?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
I always butter the pie dish or tart pan, before pressing in the graham cracker mixture. Also, baking the graham cracker crust in a 350 degree oven for 10 minutes usually sets the crust and ensures that it slices cleanly. Hope that helps!
Thank you! Made many pies in the past, not sure why I never thought of it?!
Alternatively, if you don't want to bake your graham cracker crust, freeze it for an hour.
These mosaic mats transform in a snap—but hurry, they sell out fast.
Get a New View
Great Depression Cooking
Don't Miss the Hits
Spiralized Hot Dogs
Chill All Day