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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (75g) Recipe makes 8 servings |
||
| Calories 334 | ||
| Calories from Fat 151 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.9g | 25% | |
| Saturated Fat 7.4g | 37% | |
| Monounsaturated Fat 6.7g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 22mg | 7% | |
| Sodium 262mg | 10% | |
| Potassium 71mg | 2% | |
| Total Carbohydrate 43.2g | 14% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 12.0g | ||
| Protein 3.4g | 6% | |
Graham Cracker (Or Vanilla Wafer) Pie Crust
SERVES 8 , 1 pie crust
Ingredients
FOR GRAHAM CRACKER CRUST
- 1 1/4 cups graham cracker crumbs
- 3 tablespoons sugar (or Splenda)
- 3 tablespoons butter or margarine
- 1 egg white
FOR VANILLA WAFER CRUST
- 1 1/4 cups vanilla wafer crumbs
- 2 tablespoons sugar (or Splenda)
- 3 tablespoons butter or margarine
- 1 egg white
Directions
1
In a food processor, combine crumbs (either graham cracker or vanilla wafer), sugar and butter.2
Pulse until blended.3
Add egg white and pulse until evenly moistened.4
Press into a 9" pie plate.5
Bake at 375 degrees for 8-10 minutes.6
Cool completely before using.
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- Course > Desserts > Pies & Tarts > Pies
- Course > Desserts > Pies & Tarts > Crusts/Pastry Dough
- Preparation > Time to Make > < 30 mins
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- Dietary > Diabetic
Featured Reviews for This Recipe
From: ILUVgoodfood
On Oct 22, 2009
Very, very good. I am not used to adding egg white so I left it out and the crust turned out great. I used this crust with Weight Watchers Pumpkin Delight Pumpkin Delight. Thanks for sharing!
From: kittykat #2
On Jun 5, 2008
I tried this recipe for use with blueberry pie. I doubled it, it was a little too sticky going into the pan, and it cooked up a little chewy. Almost as if the egg made it a little cakie. My husband loved the pie, but what man ever complains about pie? Thanks for the recipe I'll try it again!
From: Mamma Doc
On Mar 23, 2008
Very, very good but is best when recipe is doubled. It spreads out and holds together much better.
From: Irmgard
On Jan 4, 2007
I rated this 5 for taste but 1 for ease of preparation. The addition of the egg white makes the crumb mixture too sticky and I had a hard time spreading it in my pie plate. I had to sprinkle another 1/4 cup of crumbs over the bottom and work it in with my fingers so that the bottom would be sufficiently covered. Next time I will leave out the egg white.
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