LITE GRAHAM CRACKER PIE CRUST
Steps:
- 1. Break the crackers into pieces, and place in the bowl of a food processor. Process into fine crumbs. Measure the crumbs. There should be 1 C. 2. Return the crumbs to the food processor, add the sugar, and process for a few seconds to mix well. Add the margarine and egg substitute, and process for about 20 seconds, or until the mixture is moist (but not wet) and crumbly, and hold together when pinched. If the mixture seems too dry, mix in more margarine, 1/2 t at a time until the proper consistency is reached. Add the wheat germ, and process for a few seconds to mix well. 3. Coat a 9" pie pan w/ nonstick cooking spray, and use the back of a spoon to press the mixture against the bottom and side of then pan, forming an even crust. (Periodically dip the spoon in sugar, if necessary to prevent sticking) Then use your fingers to finish pressing the crust firmly against the bottom and side of the pan. 4. Bake at 350 for 9 minutes, or until the edges feel firm and dry. Cool to room temperature before filling.
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