Serves: 8
1. Heat oven to 350°.
2. Mix all ingredients. Reserve 3 tablespoons crumb mixture for topping if desired. Press remaining mixture firmly against bottom and side of pie plate, 9 X 1 1/4 inches.
3. Bake about 10 minutes or until light brown cool.
*Spreads with at least 65% vegetable oil can be used.
NUTRITION FACTS: 1 Serving Calories 150 (Calories from Fat 80) Fat 9g (Saturated 5g) Cholesterol 20mg Sodium 140mg Carbohydrate 16g (Dietary Fiber 0g) Protein 1g % DAILY VALUE: Vitamin A 6% Vitamin C 0% Calcium 0% Iron 2% DIET EXCHANGES: 1 Starch 1 1/2 Fat
Cookie Crumb Crust: Substitute 1 1/2 cups finely crushed chocolate or vanilla wafer cookies or gingersnaps for the graham crackers. Decrease butter to 1/4 cup omit sugar.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Graham Cracker Crust recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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