Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: version B 2.10 5/3/83; site tekig1.UUCP
Path: utzoo!linus!decvax!tektronix!tekid!tekig1!barbaral
From: barbaral@tekig1.UUCP
Newsgroups: net.cooks
Subject: need help-gr. cracker crust
Message-ID: <1387@tekig1.UUCP>
Date: Mon, 26-Sep-83 12:41:58 EDT
Article-I.D.: tekig1.1387
Posted: Mon Sep 26 12:41:58 1983
Date-Received: Wed, 28-Sep-83 02:30:35 EDT
Organization: Tektronix, Beaverton OR
Lines: 22

I have some questions about graham cracker crusts.
 Do you have to bake them, or can you use them without baking (after all
 the graham crackers aren't raw)?
  
 Sometimes when I make a graham cracker crust, it sticks to the pie pan
 and I can hardly get the piece of cheesecake/pie out without making a
 big mess.  I can't figure out why this happens some of the time, and
 other times I have no problem.  
 By the way, I usually melt the butter right in the pie pan, and mix
 the crust right in the pie pan.  Perhaps I need to mix the crust
 elsewhere, and grease the pie pan?  I think I have less of a crust-
 sticking problem with my pyrex pie pan than with a metal one, but I'm
 not sure.
  
 Has anyone tried cooking the crust in the microwave oven?  I have, but
 it doesn't turn out the same as baking the crust.

 I made an Oreo Ice Cream pie last nite.  It was delicious, but I had
 trouble serving it because the oreo crust stuck to the pan.  If 
 anyone is interested in the recipe, let me know and I'll post it.
 It was in the FOOD DAY newspaper insert last week.