Title: Graham Cracker Pie Shell
Categories: Diabetic Pie
Yield: 9 " crust

7	lg	Plain graham wafers; ( each 2 1/2" X 5")
3	tb	Margarine; melted

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.

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