Graham Cracker Crust
Prep time: | Cook time: | Total time:
Sadly, the graham cracker crusts at the store are usually loaded with fat and aren't whole-wheat. I've tried making my own crust at home a few ways, and this is my favorite method. It firms up and stays hard without getting soggy even as it lingers in the fridge for days.
Recipe added on February 6, 2010 by
Preheat oven to 350F. Grease a 9" shallow pie dish and set aside. Place graham crackers into food processor and pulse until crumble reach the consistency of coarse sand or sea salt. Transfer mixture to a large bowl and whisk in cinnamon. Add applesauce and stir until evenly wet and large chunks form. Using your fingers, press mixture into prepared pie dish to form a crust. Pack the crust down tightly and bake for 8 minutes. Transfer to a cooling wrack and allow to completely cool before using.
Chef's Note: Substitute any flavored graham crackers you like: chocolate, vanilla, or ginger.
- Serving Size: 1
- Servings Per Batch: 9
- Amount Per Serving
- Calories 107
- Fat 2.50g
- Carbohydrate 19.90g
- Dietary Fiber2.70g