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Graham Cracker Pie Crust
Graham Cracker Pie Crust
1 Review
From: EatingWell Magazine, July/August 2014
This easy graham cracker crust recipe—made with heart-healthy oil instead of butter—is the perfect base for meringue pies, ice cream pies, cream pies and more. For a different flavor, try crumbled gingersnaps or chocolate snaps instead of the graham crackers.
- By: EatingWell Test Kitchen
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 2 cups coarsely crumbled graham crackers
- 3 tablespoons canola oil
Preparation
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Active
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Ready In
- Preheat oven to 350°F. Coat a 9-inch pie pan with cooking spray.
- Process graham crackers in a food processor until finely ground. Add oil and process until well combined. Using your fingertips or the back of a spoon, press the crumb mixture into the bottom and up the sides of the prepared pan. Bake until just set, 10 to 12 minutes. Transfer to a wire rack to cool.
- Make Ahead Tip:
- Equipment: 9-inch pie pan (not deep dish)
- Serving size: ⅛ crust
- Per serving: 107 calories; 7 g fat(1 g sat); 0 g fiber; 11 g carbohydrates; 1 g protein; 20 mcg folate; 0 mg cholesterol; 4 g sugars; 4 g added sugars; 0 IU vitamin A; 0 mg vitamin C; 11 mg calcium; 1 mg iron; 65 mg sodium; 24 mg potassium
- Carbohydrate Servings: ½
Reviews 1
February 18, 2015
By: EatingWell User
might as well just throw some crumbs over a slice of pie filling
There's not enough liquid to hold the crumbs together. Lift out a slice of pie, and you wind up with mound of crumbs at the bottom of the pan. I'd make this with real melted butter, maybe 6T of it. After all, it's DESSERT, not a penance!
Pros: low-fat
Cons: doesn't hold together at all
