Graham Cracker Pie Shell Recipe - Cooking Index
Graham Cracker Pie Shell Recipe - Cooking Index
| 7 teaspoons | 35ml | Graham wafers - (2 1/2" by 5") - see * Note (large) |
| 3 tablespoons | 45ml | Margarine - melted |
* Note: Do not use packaged graham cracker crumbs for this recipe because their carbohydrate content is higher than that of graham wafers. Fill this crust with your favorite sugar-free pudding or one of the recipes included.
Break graham wafers into small pieces, place in 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 a 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-inch pie plate. Chill in refrigerator for 3 hours or longer before filling.
This recipe yields 8 servings. Serving size: 1/8 pie shell.
Exchanges Per Serving: 1 Fat, 1/2 Starch.
Nutrition Facts: Carbohydrates 9g; Protein 1g; Fat 5g; Calories ??; Fiber 0.1g; Sodium 108mg; Cholesterol 0mg.
Note: Low-sodium diets: Use unsalted margarine.
Source:
The Art of Cooking for the Diabetic by Mary Abbott Hess
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