Easy Digestive Base

    • < />

    Easy Digestive Base

    Easy Digestive Base

    (125)
    13min


    204 people made this

    About this recipe: Use this simple recipe anytime you need a foolproof digestive base for a cheesecake, banoffee pie or tart.

    Ingredients
    Serves: 8 

    • 225g digestive biscuits, crushed
    • 60g butter, melted

    Method
    Prep:5min  ›  Cook:8min  ›  Ready in:13min 

    1. Preheat oven to 180 C / Gas mark 4.
    2. In a medium bowl, mix together the crushed digestives and melted butter. Place mixture in a 23cm tart or springform tin and press firmly into bottom and sides of tin.
    3. Bake in preheated oven for 8 minutes.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (125)

    Reviews in English (121)

    tjnice
    by
    0

    well needed to find a recipe quick for a cheesecake and ths did the job top one easy to do and fool proof loved it great thanks. sal  -  17 May 2016

    by
    358

    I was pretty stupid with this one: When I read "16 graham crackers" I thought the WHOLE cracker (with the 4 separations in it) was 1 cracker, when it was actually 4!!! So I ended up using 64 crackers (4X the number needed), which of course resulted in there not being enough butter to moisten them. After I realized this, I removed 1/2 the crackers and added another 1/4 cup of butter, and it turned out fine even though the proportions were off! Make sure you know that 1 cracker is 1/4 of a "sheet" as it comes in the package!  -  13 Feb 2006  (Review from Allrecipes US | Canada)

    by
    200

    4*'s because the recipe needs an alteration. Sorry, but some of these reviews are just dead wrong in terms of what is meant by "16 crackers." The only way to fill up the pie plate (I used a 9 inch) substantially enough to get a sturdy crust is to use 16 WHOLE graham crackers: that's 16 of the large rectangles. Otherwise your crust will be flimsy & very difficult to spread evenly. However, in using 16 whole crackers you have to increase the butter to a 1/2 CUP. With those indications it's a great crust. I made it with Key Lime Pie VII so the no-sugar-needed aspect of this crust was a perfect compliment. I did not pre-bake (only baked the time necessary for the pie) and I greased the pie plate w/ the butter wrapper. The pie slices slipped right out.  -  16 Sep 2007  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate