"Mr Libido Incognito" > wrote

> 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

> 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.

I would like those things, also. But no, I don't. Something to
consider, next time I try. Especially the almonds. Thanks.

nancy