RECIPE: graham cracker crust
A few days ago I made a graham cracker crust by using the whole graham crackers and crushing them. I think it actually tasted better than the bought graham cracker crumbs but maybe it was my imagination. I did this because I wanted it in a 9x13 pan. The crust was very hard to get out of the pan and broke all up. I'm going to make a banana split pie and I don't want the same thing to happen. I want to be able to get it out in whole pieces with the pie intact. I hope this makes sense. Anyone have any suggestions. Butter versus margarine, would that make a difference?