Graham Cracker Crust Recipe

2 1 1
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Graham Cracker Crust Recipe

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2 1 1
Publisher Photo
How sweet it is! This light version has only about half the fat of a traditional graham cracker crust, but all of the flavor.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1-1/4 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 3 tablespoons butter, melted
  • 1 egg white

Directions

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

Nutritional Facts

1/8 each: 130 calories, 5g fat (3g saturated fat), 12mg cholesterol, 122mg sodium, 19g carbohydrate (0 sugars, 1g fiber), 2g protein.

  • 1-1/4 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 3 tablespoons butter, melted
  • 1 egg white
  1. 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

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STollefson User ID: 3333254 77738
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."

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