Graham Cracker (Or Vanilla Wafer) Pie Crust

Joanne Bryant's Note:

I found this recipe in the first issue of Cooking Light and it really is great. Adding the egg white is a brilliant idea! Holds together very well. I am diabetic so I love the reduced sugar and reduced fat content.

• Total Time: 18 mins
• Prep Time: 10 mins
• Cook Time: 8 mins

Ingredients:

Serves: 8

Yield: 1.0 pie crust

FOR GRAHAM CRACKER CRUST

• 1 ¼ cups graham cracker crumbs
• 3 tablespoons sugar (or Splenda)
• 3 tablespoons butter or 3 tablespoons margarine
• 1 egg white

FOR VANILLA WAFER CRUST

• 1 ¼ cups vanilla wafer crumbs
• 2 tablespoons sugar (or Splenda)
• 3 tablespoons butter or 3 tablespoons 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.

Reviews

[Happy Mom]

Combining the ingredients in a food processor makes all the difference! Even without adding sugar or an egg white, my crust came out with a solid, store-bought texture that kept its form when the pie was cut.

[Ty's Kitchen]

No rating because I didn't like the results of my tweaking ... used graham wafer crumbs and eggbeaters. The crust was too hard for me. I liked the low-fat but not convinced that adding egg works.