Nancy Young wrote on 10 Apr 2007 in rec.food.cooking

>
> "biig" > wrote
>
> > Nancy Young wrote:
> >>
> >> I know, what could be simpler? Well, the couple I've made, while
> >> successful tastewise, are a failure at coming out of the pan.
> >>
> >> I use 1 1/2 cups graham cracker crumbs (crushed myself),
> >> 6 ounces of butter and 2 tablespoons of sugar.
> >>
> >> Glass Pyrex deepdish pan, unbuttered. Baked before filling.
> >>
> >> I made Stan's Weight Watchers lemon cream pie again, and again
> >> the crust marries itself to the pan. What am I doing wrong?
>
> > I saw Ellie Krieger making a graham cracker crust on tv and she
> > sprayed the pie dish first....hth.....Sharon
>
> Thanks, Sharon. I'd looked at so many recipes, no one seems to need
> to spray the pan but me. There is a lot of butter in the crust. Just
> thought
> maybe I was missing some graham cracker crust secret. From now on
> I'll just spray, a sign of failure. heh
>
> nancy
>
>
>

Don't you season your crumb crusts? What I mean is add stuff like cinnamon
nutmeg or apple pie type spices?..."The Cake Bible" Author turned me on to
that. ...Also don't you add almond crumbs or say shredded Coconut to them?
This is also I thing I like.