Low Cal Graham Crust

This lighter graham cracker crust cuts back on both fat and sugar compared to a standard recipe. Just 3 tablespoons of melted margarine and 2 tablespoons of sugar bind 8 crushed graham crackers into a crust that holds its shape without all the extra richness.

The mix-in-the-pan method keeps things simple. No separate bowl needed. Crush the crackers, add the margarine and sugar directly into the pie tin, and work everything together with a fork. Press the crumbs firmly up the sides and across the bottom using the flat base of a measuring cup for an even layer.

Six minutes in the oven is all this needs. Overbaking turns a graham crust bitter and too dark. You want it just lightly golden and fragrant, then cool it completely before adding any filling.

Kitchen Tips

• Crush the graham crackers in a zip-top bag with a rolling pin for even crumbs. Big chunks won’t press together and leave gaps in the crust.
• Press the crumbs firmly. A loose crust crumbles when you cut slices. Really pack it in, especially where the sides meet the bottom.
• Cool the crust completely before filling, especially for no-bake fillings like pudding or mousse. Warm crust softens fillings and prevents proper setting.