Title: GRAHAM CRACKER PIE SHELL
Categories: Diabetic, Pies
Yield: 9 " crust
7 lg Plain graham wafers; ( each
-2 1/2" X 5")
3 tb Margarine; melted
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 1 1/4
cups). Empty into bowl. Melt the margarine, add to
crumbs, and mix well with a fork. Set aside 2 tb 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.
Food Exchange per serving: (crust only) 1 FAT EXCHANGE
+ 1/2 STARCH EXCHANGE; CAL: 86; CHO: 9g; PRO: 1g; FAT:
5g; SOD: 108mg; CHO: 0mg; LOW-SODIUM DIETS: Use
unsalted margarine.
Source: The Art of Cooking for the Diabetic by Mary
Abbott Hess,R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy O'Brion and her
Meal-Master.
