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How to make the best lower calorie, lower fat Graham Cracker Pie Crust - easily!

How to Make a lower calorie, lower fat Graham Cracker Pie Crust - Easily!

Yes, I know there are ready made Graham Cracker pie crusts in the frozen section at the store, but they really are stale, dry and bland.  And loaded with fat an, sugar and calories. A moist, tasty crust with far fewer calories, sugar and fat is easy to make, just follow these simple, illustrated instructions!

For those unfamiliar with a Graham Cracker pie crust; you see them often on the bottom of cheesecakes.  Unlike a dough pie crust, they have a sweeter flavor, a hint of honey, and a nice crumbly texture.  You never find Graham cracker crust left on the plate.

For those in the British Isles, you may simply substitute "Digestives" for graham crackers.  They are very similar, although I think they lack the faint flavor of honey in the Graham Crackers.

Directions for Making a lower calorie, lower fat Graham Cracker Pie Crust - Easily!

Ingredients for a 9 inch deep dish pie dish

  • 1.5 cups of crushed Graham Crackers. Note: in England, Australia, N.Z., you may not have Graham crackers, but "digestives"  are almost the same! It takes about 12 of the crackers to make 1.5 cups crushed.
    Equipment
  • 3 tablespoon of melted butter or margarine.  Each stick of butter is marked on the side of the wrapper in both tablespoons and cups, so it's easy to measure.
  • 1 Tablespoon canola oil or sunflower oil (or another unsaturated vegetable or fruit oil of your choice)
  • 2 egg whites

Recipe and Directions

Step 1 - Crush the Graham Crackers.

The easiest way, of course, is to buy them already crushed.  Some years ago, Nabisco started selling them crushed, just for this purpose.  If all you have is the crackers, put them in a plastic bag and roll over it with a rolling pin, or the bottom of a large heavy jar (like a full quart jar of spaghetti sauce). crush away until they are just crumbs!.

 

Note that is much faster and easier to just put the graham crackers in a food processor, chopper or blender and turn them into crumbs in a few seconds.

 

 

graham cracker crumbs and sugar 

Step 2 - Mix the cracker crumbs and stevia

Mix the crumbs and 1/8 cup stevia. Stir it up! 

 

Step 3 - Melt the butter

1 Tablespoon of butter or margarine usually melts without splattering in about 12 seconds in my microwave set on medium. Yours may vary! Or you can use a stove on very low heat.  Either way, be sure to cover the container while you melt it.

 

 

 
graham cracker crumb pie crust 

Step 4 - Mix the melted butter, oil, and egg whites with the crumbs and sugar mixture

Stir them together to get the butter evenly spread among the crumbs. Try to work without delay, as the crumbs will stick together better when the butter is warfm.

 

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Step 5 - Press the mixture into the pie plate

Try to make it about 1/8 inch (1/3 cm) evenly all around. The bottom of a soup spoon is ideal for this.  The crumbs should stick pretty well, without being wet.  If they won't stick where you press them, just add another tablespoon of water to the mix.

 

 

 

Step 6 - Finishing up

Even the crumbs up and make sure there are no gaps or holes.  That's all there is to it.  Now, you're ready to add the pie filling!

TIP: For those wanting to make a "no bake" pie, such as lemon meringue, you need to bake the crust first. A 375 degree (F) oven for 4-5 minutes or until the crust is lightly browned. Cool before filling.  If you chill the crust for an hour before you use it or bake it, it will prevent crumbling when you want to serve it. (as does the baking).

 
See here for related tools, equipment, supplies on Amazon See here for related tools, equipment, supplies on Amazon

Home Canning Kits

See the seller's website for features, pricing and user reviews!

This is the same type of  standard canner that my grandmother used to make everything from pumpkinauce to jams and jellies to tomato and spaghetti sauce. This complete kit includes everything you need: the canner, jar rack, Jar grabber tongs, lid lifting wand, a plastic funnel, labels, bubble freer, and the bible of canning, the Ball Blue Book. You will never need anything else except more jars and lids!
Features:

 


 

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