Graham crackers are dry

Graham cracker crusts are easy to use, whether you bake them yourself or buy them at the store, because they take a lot less prep time and quite a bit less baking time than more traditional pastry crusts do. The drawback to them is that they got soggy very easily, a problem that is usually only made worse by the fact that the fillings placed in graham cracker shells tend to be custards, puddings and creams.

Fortunately, there are a couple of quick fixes that can prevent a graham cracker crust from getting soggy. When you have a no-bake filling, such as the one on this Caramel Banana Cream Pie or this Fresh Strawberry Pie, you can line the inside of the graham cracker crust with melted chocolate. This creates a waterproof barrier between the crust and filling, and will keep the crust in perfect condition even after the pie is sliced. You can use any kind of chocolate, simply brush it on with a pastry brush (or spread it very thinly) the chill it for a few minutes to set before filling.

If you have a pie that doesn’t go well with chocolate, or one that needs to be baked with its filling already in place, there is another trick to use. This time, brush the inside of an already baked (or store bought) graham cracker crust with a lightly beaten egg white and pop it into the oven at about 350F 3-5 minutes to let it dry. The crust has to be cool before you brush in the egg white to ensure that it is firm enough to allow you to brush it. The egg white has the same effect as the melted chocolate (although chocolate is sturdier overall), keeping moisture out of the crust.

They are. Everytime I eat one, I have to drink like 5 gallons of water. Same with chocolate.

Explanation:

so if you eat a 2000-calorie diet, you should aim for about 225 to 325 grams of carbs per day.

but if you need to lose weight, you will get much faster results eating around 50 to 150 grams of carbs.

in fact, a popular alternative called the low-carb diet has been shown to be much more effective for weight loss than the high-carb diet that has been recommended for the past few decades.

this diet restricts your intake of carbohydrates like sugars and starches (breads, pasta, etc.) and replaces them with protein, fat and healthy vegetables.

studies show that low-carb diets reduce your appetite and make you eat fewer calories and lose weight pretty much effortlessly, as long as you manage to keep the carbs down (1trusted source).

in studies where low-carb and low-fat diets are compared, the researchers need to actively restrict calories in the low-fat groups to make the results comparable, but the low-carb groups still usually win (2trusted source, 3trusted source).

low-carb diets also have benefits that go way beyond just weight loss. they lower blood sugar, blood pressure and triglycerides. they raise hdl (the good) and improve the pattern of ldl (the bad) cholesterol (4trusted source, 5trusted source).

low-carb diets cause more weight loss and improve health more than the calorie restricted, low-fat diet still recommended by many people. this is pretty much a scientific fact at this point (6, 7, 8trusted source).

explanation:

there are many studies showing that low-carb diets are more effective and healthier than the low-fat diet that is still recommended by many people.

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