Friday, November 13, 2009


This recipe calls for graham crackers but you can easily substitute chocolate wafers or gingersnaps using the same amount called for in the recipe.

1 1/4 cups fine graham cracker crumbs
1/4 cup sugar (or Splenda granular for diabetics)
1/4 cup butter, melted

Combine the crumbs and the sugar; mix in the butter. Press firmly onto the bottom and sides of a 9-inch pie pan. For an unbaked pie crust, chill 1 hour before filling. For a baked crust, bake at 375 degrees for 8 minutes and cool thoroughly before filling.

Note: For an 8-inch pie pan, use only 1 cup of crumbs, 3 tablespoons of sugar, and 4 tablespoons of butter.

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