Dairy Free Graham Cracker Crust Food
DAIRY FREE GRAHAM CRACKER PIE CRUST
This recipe uses soy margarine, instead of butter, and eliminates the sugar normally found in a graham cracker crumb pie crust recipe. I got this recipe from Kermit's Key West Key Lime Shoppe
Provided by Gina Rae Vinson
Categories Pie
Time 15m
Yield 1 pie crust, 8 serving(s)
Number Of Ingredients 2
Steps:
- Preheat the oven to 350 degrees Fahrenheit.
- Combine graham cracker crumbs & melted margarine.
- Press the mixture into the bottom and sides of a 9-inch pie pan.
- Bake the pie crust for 8 to 10 minutes.
- Cool completely before filling.
Nutrition Facts : Calories 131.6, Fat 9.8, SaturatedFat 2, Sodium 162.3, Carbohydrate 10.2, Fiber 0.4, Sugar 4.1, Protein 1
VEGAN GRAHAM CRACKER CRUST
Make this buttery vegan graham cracker crust as the base for your favorite creamy pies. You can serve it baked or non-baked. Either way it's a perfectly tasty crust!
Provided by Marly McMillen
Categories Dessert
Time 15m
Number Of Ingredients 3
Steps:
- Place graham crackers in a food processor and pulse until coarse crumbs form. If you don't have a food processor, place the crackers in a plastic bag and use a rolling pin the press and roll over the crackers until crumbs are formed.
- Add the melted vegan butter and sugar and pulse until combined. This mixture will be thick and have a sandy texture.
- Pour crumbs into a pie pan or springform pan (for a vegan cheesecake). Use the back of a measuring cup, a glass, or a rubber spatula to press crumbs into the pan and up the sides. This crust mixture will fit a 9 to 10-inch pan.
- To pre-bake, bake in a preheated oven set to 350°F/175°C for 8 to 9 minutes. If the crust is for a no-bake pie, refrigerate for 1 hour before filling.
Nutrition Facts : Calories 1233 kcal, Carbohydrate 150 g, Protein 9 g, Fat 67 g, SaturatedFat 16 g, Sodium 1388 mg, Fiber 4 g, Sugar 82 g, ServingSize 1 serving
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