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Graham Cracker Crumb Crust |
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Serves: 8 Print this RecipeThis crumb crust has a wonderful flavor and, after prebaking, a delightful crispness that holds up to creamy fillings. Just a touch of butter adds a lot of flavor, but you can use all oil if you prefer. 20 2 1/2 inch-square reduced-fat graham crackers 1 egg white, slightly beaten 1 tablespoon unsalted buteer or stick margarine, melted 1 tablespoon canola oil 1/4 teaspoon cinnamon 1. Spray an 8-inch pie plate with nonstick cooking spray. If prebaking the crust, preheat the oven to 350°F. 2. In a food processor or blender, finely crumble the crackers; you should have about 1 1/4 cups. Add the egg white, butter, oil, and cinnamon; pulse until evenly moistened. With a cup or glass, firmly press the crumb mixture into the pie plate (do not cover the lip of the pan with crumbs). 3. If you’ll be using the crust with an unbaked pie filling, bake the shell for 10 minutes in the preheated oven. Cool completely before filling. 4. If the crust will be baked after filling it, cover the crust with plastic and chill until firm, about 1 hour. Proceed as the recipe directs. EXCHANGES Starch 1 Fat 1/2 NUTRITION FACTS Calories 97(Calories from Fat 36) Total Fat 4 g Saturated Fat 1 g Cholesterol 4 mg Sodium 124 mg Carbohydrate 14 g Dietary Fiber 0 g Sugars 5 g Protein 2 g This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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