Welcome to DU! The truly grassroots left-of-center political community where regular people, not algorithms, drive the discussions and set the standards. Join the community: Create a free account Support DU (and get rid of ads!): Become a Star Member Latest Breaking News Editorials & Other Articles General Discussion The DU Lounge All Forums Issue Forums Culture Forums Alliance Forums Region Forums Support Forums Help & Search

Cooking & Baking

Warpy

(114,266 posts)

6. You could do a classic pate sucree

Reply to Hotler (Original post)

Sat Nov 22, 2025, 04:35 PM

Saturday

https://www.masterclass.com/articles/how-to-make-pate-sucree

It would give you the same subtle sweetness of the graham crackrs but not the flavor profile of the graham flour, itself. It also might not make that huge a difference.

If I were stuck in a blizzard with everything for th pie but the graham crackers, that's what I'd do.

Edit history

Please sign in to view edit histories.

Recommendations

0 members have recommended this reply (displayed in chronological order):

9 replies

= new reply since forum marked as read

Highlight:

Key lime pie with a standard pastry crust instead of graham cracker. [View all] Hotler Saturday OP

With an amazing pie crust any pie filling will be spectacular. Tikki Saturday #1

Sounds like a great idea Jilly_in_VA Saturday #2

perhaps these crusts? justaprogressive Saturday #3

Thank you!!! mahina 8 min ago #8

You're Welcome! justaprogressive 2 min ago #9

it will be fine, don't bother with the extra sugar Kali Saturday #4

i always make my crust darker. more flavor + never a soggy bottom. pansypoo53219 Saturday #5

You could do a classic pate sucree Warpy Saturday #6

I had a key lime pie recipe Marthe48 Sunday #7