Graham Cracker Pie Crust
Using egg white to help bind the crust lowers the fat in this popular graham crust. From 50 Splenda Recipes, by Marlene Koch.
- Ready In:
- 25mins
- Serves:
- Units:
1
Person talking
ingredients
- 1 cup graham cracker crumbs (about 16 squares)
- 2 tablespoons Splenda granular
- 1 tablespoon margarine or 1 tablespoon butter, melted
- 1 tablespoon canola oil
- 2 tablespoons egg whites
directions
- Preheat oven to 350 degrees.
- Lightly coat a 9-inch pie pan with nonstick cooking spray.
- Combine crumbs in a small bowl or food processor (pulse to make crumbs from crackers).
- Add Splenda, margarine, and oil, and stir or pulse.
- Add egg white and stir well, or pulse again. Pour crumb mixture into pie plate. With your fingers, the back of a spoon, or with a sheet of plastic wrap, press down on the crumbs until they coat the bottom and sides of the pie plate.
- Bake 8 to 10 minutes. Remove and cool.
MY PRIVATE NOTES
Add a Note
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by: