- Looking to work ahead? The the graham cracker dough can be made 2 days in advance and a baked shell filled with ganache can last up to a week. Both should be refrigerated.
- Graham cracker dough is too dry: Sometimes this dough winds up a little dry. If that happens to you, you can easily fix this by dampening your hands with water and knead that little bit of moisture into the dough. The dough has reached the right consistency when it forms one cohesive ball without being sticky.
- Easily transfer the dough: The secret to easily transferring the graham cracker crust to the pan is to roll it out on a piece of parchment. Pick up the parchment paper and gently turn it out over the pan.
- Baking an empty tart or pie shell: Whenever you’re baking an empty pie or shell tart, be sure to use a pie weight of some sort. This will keep the dough from rising, pulling way from the pan and/or forming air pockets. Pie weights are available to purchase or you can make your own by placing parchment paper on your crust and covering it with uncooked rice or dry beans.
- Meringue won’t whip up: Sometimes, no matter what you do, your meringue won’t whip up to stiff, billowy peaks. The most common culprit: Grease. Any bit of grease in your mixing bowl, no matter how miniscule, can keep your meringue from reaching stiff peaks. To avoid this, make sure to give your mixing bowl a fresh clean before making the meringue.
- Browning the meringue without a torch: If you don’t have a culinary torch on hand, you can brown your meringue in the oven under the broiler. Just be sure to keep an eye on it so it doesn’t burn.
Graham cracker crust recipe adapted from Miette (2011), pg. 150