MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Graham Cracker Pie Shell
  Categories: Diabetic, Pies
       Yield: 9 “ crust
  
       7 lg Plain graham wafers; ( each         3 tb Margarine; melted
            -2 1/2″ X 5”)                  
  
   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.
   
   Source: The Art of Cooking for the Diabetic by Mary Abbott
   Hess,R.D.,M.S. and Katharine Middleton
   Brought to you and yours via Nancy O'Brion and her Meal-Master.
  
 MMMMM

Plain Text Version of This Recipe for Printing or Saving