7 lg Plain graham wafers; ( each
-2 1/2″ X 5″)
3 tb Margarine; melted
Break graham wafers into small pieces, place in a plastic bag, fasten
opening with a bag tie, and press with a rolling pin or a large jar
to make crumbs. Continue until all crumbs are fine (total of 1 1/4
cups). Empty into bowl. Melt the margarine, add to crumbs, and mix
well with a fork. Set aside 2 tb to use later as the garnish on the
pie filling. Using the back of a spoon, press remainder of crumb
mixture evenly on bottom and sides of a 9″ pie plate. Chill in
refrigerator for 3 hours or longer before filling. Food Exchange per
serving: (crust only) 1 FAT EXCHANGE + 1/2 STARCH EXCHANGE; CAL: 86;
CHO: 9g; PRO: 1g; FAT: 5g; SOD: 108mg; CHO: 0mg; LOW-SODIUM DIETS:
Use unsalted margarine.
Yields
9 ” crust