Graham Cracker Pie Shell
Yield
1 piePrep
45 minCook
0 minReady
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | large |
graham crackers/wafers
2 1/2 x 5 inches each |
*
|
| 3 | tablespoons |
margarine
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | large |
graham crackers/wafers
2 1/2 x 5 inches each |
*
|
| 45 | ml |
margarine
melted |
|
Directions
Break graham wafers into small pieces, place in a plastic bag, fasten opening with a bag tie, and press with a rolling pin or a large jar to make crumbs.
Continue until all crumbs are fine (total of 1¼ cups).
Empty into bowl.
Melt the margarine, add to crumbs, and mix well with a fork.
Set aside 2 tablespoons to use later as the garnish on the pie filling.
Using the back of a spoon, press remainder of crumb mixture evenly on bottom and sides of a 9" pie plate.
Chill in refrigerator for 3 hours or longer before filling.
