Alright, let’s get this straight. You wanna make a banana puddin’ with them graham crackers, huh? Not them wafer things. Okay, okay, I got ya. It ain’t rocket science, I tell ya. Just gotta listen up.
First off, you gotta get your stuff together. You need them graham crackers, the kind you buy in the store. Don’t go tryin’ to make your own, ain’t nobody got time for that. And butter, yeah, the real stuff, not that fake margarine junk. Sugar, the white kind, and a pinch of salt. That’s it for the crust, see? Simple as pie, only it ain’t pie, it’s puddin’.
Now, crush them crackers up. You can put ‘em in a bag and whack ‘em with a rollin’ pin, or use one of them fancy food choppers, whatever you got. Just make sure they ain’t too big, but not too small neither. Like, you know, crumbly, but not dust. Crumbly is key, y’all.
Melt your butter. Don’t burn it, now! Just melt it nice and slow in a pan or the microwave. Then, pour that melted butter over your cracker crumbs. Add your sugar and salt, and mix it all up good. Use your hands, it’s the best way. Get them crumbs all coated with that buttery goodness. Your hands might get a little sticky, but that’s alright. Wash ‘em later.
- Graham crackers (about 1 and 1/2 cups crushed)
- Butter (1/2 cup, melted)
- Sugar (1/4 cup)
- Salt (pinch)
Okay, now you gotta press that crumb mixture into a pie plate. Don’t just dump it in, press it down good and even. Use the back of a spoon or your fingers again, whatever works. Make sure it goes up the sides a bit, too, so your puddin’ don’t spill out. You want a good, solid crust, not some flimsy thing that falls apart.
Now, some folks, they don’t bake their crust. They just pour the puddin’ right in. But I ain’t one of them folks. Baking makes it better, makes it hold together. So, you stick that crust in the oven, ’bout 350 degrees, maybe eight minutes or so. Just until it’s a little bit golden brown, you know? Don’t overbake it, or it’ll get too hard. Nobody wants a hard crust, we want it just right. A golden brown crust makes all the difference.
If you’re gonna bake your puddin’ in the crust too, then just bake the crust a little less. If you’re just gonna put the cold puddin’ in after, then bake it a little longer, maybe twelve, fifteen minutes. It’s all about how you’re gonna do it, see? Just gotta use your head.
Now, some folks say their crust gets too hard. That’s ‘cause they press it too hard, see? Don’t be pressin’ it like you’re tryin’ to make diamonds. Just firm enough to hold its shape. And don’t go bakin’ it too long neither. It’s a fine line, you gotta learn it.
And here’s a little trick I learned. If you want to make sure your puddin’ don’t make your crust soggy, you brush it with a little bit of egg white before you put the puddin’ in. Just a little bit, and bake it for a few minutes more, just ‘til it dries. That’s the ticket, y’all. Makes it nice and crisp.
So, there you have it. A graham cracker crust for your banana puddin’. Easy peasy, lemon squeezy. Now go on and make your puddin’. Your family will thank ya. And don’t forget to put plenty of bananas in there, that’s the best part. And the most important thing is to make it with love. That’s what makes it taste good. Now get outta here and get cookin’!
This banana puddin’ recipe with graham cracker crust is a real crowd pleaser. It’s easy to make and it’s perfect for family gatherings or potlucks. It’s an easy dessert recipe that everyone loves. You can find all sorts of variations online, but this basic recipe is a good place to start. You can add whipped cream, extra bananas, or even some vanilla wafers if you like, but this recipe is just good old fashioned banana puddin’. And that graham cracker crust makes it extra special. So go ahead and give it a try! It’s the perfect dessert for any occasion.
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