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Back Blackberry Pie Murder Save as PDF
Chapters (36)
  1. Books by Joanne Fluke
  2. Title Page
  3. Dedication
  4. Acknowledgments
  5. Chapter One
  6. Chapter Two
  7. Chapter Three
  8. Chapter Four
  9. Chapter Five
  10. Chapter Six
  11. Chapter Seven
  12. Chapter Eight
  13. Chapter Nine
  14. Chapter Ten
  15. Chapter Eleven
  16. Chapter Twelve
  17. Chapter Thirteen
  18. Chapter Fourteen
  19. Chapter Fifteen
  20. Chapter Sixteen
  21. Chapter Seventeen
  22. Chapter Eighteen
  23. Chapter Nineteen
  24. Chapter Twenty
  25. Chapter Twenty-one
  26. Chapter Twenty-two
  27. Chapter Twenty-three
  28. Chapter Twenty-four
  29. Chapter Twenty-five
  30. Chapter Twenty-six
  31. Chapter Twenty-seven
  32. Chapter Twenty-eight
  33. BLACKBERRY PIE MURDER RECIPE INDEX
  34. Baking Conversion Chart
  35. A Letter From Joanne Fluke
  36. Copyright Page

Preheat oven to 350 degrees F., rack in the middle position.

½ cup salted butter, softened (1 stick, 4 ounces, ¼ pound)

¾ cup white (granulated) sugar

1 teaspoon vanilla extract

2 large eggs

2 teaspoons baking powder

¼ teaspoon salt

2 and ¼ cups graham cracker crumbs

1 cup whole milk

1 cup chopped nuts (measure after chopping—I used walnuts)

8 and ¾ ounce can crushed pineapple WITH juice

¼ cup white (granulated) sugar

Hannah’s Note: You can either crush your own graham cracker crumbs by placing graham crackers in a bag and rolling the bag with a rolling pin, crushing them in the food processor by using the steel blade, or you can buy ready-made graham cracker crumbs at the store.

Spray a 9-inch square baking pan with Pam or another nonstick cooking spray and sprinkle the inside with flour. Shake out excess flour. You may also use Pam spray for baking, which contains a coating of flour. Both will work well.

In an electric mixer, cream the butter and the sugar, adding the sugar gradually with the mixer on MEDIUM speed.

Add the vanilla extract and mix it in thoroughly.

Beat in the eggs, one at a time, incorporating the first egg before you add the second.

Add the baking powder and the salt, beating until they’re thoroughly mixed.

Mix in half of the graham cracker crumbs with half of the milk. Beat well.

Mix in the other half of the graham cracker crumbs with the remaining half of the milk.

Remove the bowl from the mixer and fold in the chopped nuts by hand.

Pour the Graham Cracker Cake batter into the prepared pan and smooth the top with a rubber spatula.

Bake your cake at 350 degrees F. for 30 minutes.

Take your cake out of the oven, turn off the oven, and place the cake on a wire rack to await its topping.

In a saucepan on the stovetop, combine the contents of the can of crushed pineapple and juice with the white sugar.

Cook the pineapple mixture over MEDIUM HIGH heat, stirring constantly until it boils.

Turn the burner down to LOW and cook the pineapple mixture for an additional 10 minutes, stirring frequently.

Pour the hot pineapple sauce over the hot cake. Cool in the pan.

Serve the Graham Cracker Cake with sweetened whipped cream or vanilla ice cream.

Chapter Eighteen

Chapter Eighteen

When Hannah walked back into the kitchen at The Cookie Jar, she was feeling much better. Winnie’s fried chicken had been wonderful, her biscuits were as light as a feather, the helping of mashed potatoes and chicken pan gravy she’d indulged in despite her resolve had been goodness itself. Then there was the Graham Cracker Cake. It had been nothing short of incredible. But the good lunch she’d enjoyed wasn’t the only reason she was in a good mood. Mike had discussed the quest for the dead man’s identity with her and he’d come up with some great tactics.