How sweet it is! This light version has only about half the fat of a traditional graham cracker crust, but all of the flavor.
- 1-1/4 cups graham cracker crumbs
- 3 tablespoons sugar
- 3 tablespoons butter, melted
- 1 egg white
- In a food processor, combine cracker crumbs, sugar and butter; pulse until blended. Add egg white; pulse until moistened. Press mixture onto the bottom and up the sides of a 9-in. pie plate. Bake at 375° for 8-10 minutes or until lightly browned. Cool completely before filling. Yield: 8 servings.
Originally published as Graham Cracker Crust in Light & Tasty February/March 2001, p19
Reviews for Graham Cracker Crust
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Feb. 15, 2011
"The biggest problem was that this crust REALLY sticks to the pan...tasted fine, dough handled nicely. If I tried it again, I'd make it in a nonstick pan."