This is a simple pie crust to make — and it tastes much better than one bought from the store. You can easily 100% veganize it by using graham crackers without honey. Use this crust with our lemon cheesecake or chocolate cheesecake recipes.
| Servings |
1 slice
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 151 | 0mg | 2g | 17g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
2.1 | Water saved (gallons) [animal consumption only] |
 |
8.2 | Manure (pounds) not deposited into the environment |
 |
9.2 | Grains / feed (pounds) not consumed by animals |
 |
20.1 | Methane (gallons) not created by animals |
 |
246.4 | CO2 (pounds) not released into the atmosphere |
| Recipe Chef | Pamela Kurp |
| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
Ingredients
- 1 1/2 C graham crackers (crumbled)
- 3 Tbsp granulated sugar
- 1/3 C buttery spread (melted)
Ingredients
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Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- Prepare the graham crackers.
- In a medium bowl, combine the graham cracker crumbs, melted buttery spread and granulated sugar.
- Press the graham cracker mixture into a 9-inch pie plate; fill, and bake at 350 degrees for 10 minutes (or pre-bake, cook, and fill later, depending on the pie filling recipe instructions).
Recipe Notes
Cover and store for up to one week in the refrigerator, or freeze for up to six months.
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