Graham Cracker Pie Crust
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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
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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.
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Thank you for sharing this lovely recipe Lazyme. It is wonderful. I've never made pie crust with egg whites before, they worked really well. The pie crust tasted lovely and was nice and firm. Served with a lowfat strawberry cream pie filling. Made for What's on the Menu? tag game - 2020.Reply
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Using egg white to help bind the crust lowers the fat in this popular graham crust. From 50 Splenda Recipes, by Marlene Koch.
