Let's document this once and for all: per Nabisco (Honey Maid), a SHEET of graham cracker

M

marilynfl

Moderator
is rectangle shaped, composed of FOUR attached crackers and weighs ~16.5 - 17 GRAMS (0.6 oz).

SHEET = 5" x 2.25" wide

One of the four crackers = `2.5" x 1.125"

Two sheets = 32-33 GRAMS

Four sheets = 64 GRAMS (2.25 oz)

The mason-jar lid recipe has an INCORRECT value in the recipe BOOK (Desserts for Two): she lists 4 sheets = 106 grams. Unless she is adding plutonium to her brand of graham crackers, it takes 6.5 sheets to = 106 grams.

I'm doing a test right now and none of her online versions give weights. I'm using 4 sheets with 2.5 TBL of melted butter and 2 tsp of sugar >> this is the most common recipe out there.

Just baked it 10 minutes.

Her recipe melts chocolate chips, but I'm going with quality chocolate bars and scaling down the ATK chocolate tart.

(edited a few days later) Darn! I should have put the crumbs into a measuring cup to give volume. That's the main problem. A recipe will typically say "1 cup of crumbs" and it's unclear how many sheets/crackers to use or how much weight that correlates to. If I remember--and it will be a crapshoot if I do--I'll break down some sheets into crumbs, measure them out and add the data.

 
I poked edges a bit with the tip of a thin knife and pressed base gently upward. Came out intact.

Being a crumbly graham cracker crust and the rim being so small, I really couldn't press the buttered crumbs into the sides much. I don't even own a shot glass, which is what the website recommends for pressing in the crumbs (I DO have a bartenders shot/jigger gizmo, but it's hollow, so basically useless for this purpose). Instead I used a tiny airplane booze bottle to press in the crumbs.

Baked the crumb crust for 10 minutes, then baked the filled pie for 20 minutes.

I cut the little guy (2 3/4" in diameter) into four pieces. Each piece was like eating a really good truffle with buttery crumbs. It was at room temperature, which I think was a good idea.

Haven't tried unlid-ing the larger size. It's in the refrigerator.

 
Has anyone tried using the old Maider Heatter trick--she says to line the pan...

with aluminum foil with a bit of overhang.

Then press the graham cracker mixture over the foil; bake; then freeze for at least one hour.

Carefully pull out the crust using the foil; peel it off and voila--a perfect crust.

Nice thing is that when you slice the pie you get a crust that is in no way stuck to the pan or at all crumbly.

Works great.

 
Correct. But that's what started the data search. I only had crumbs, but the recipe

called out *x* of crackers. I ended up fudging it and most of the crust for my cheesecake ended up crumbling away. Too little butter for too much crumbs.

It's the simple things in life that drive me to distraction.

 
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