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Preparation Time: 5 minutes
Cook Time: Varies
This is a very quick and still equally tasty version of a regular graham cracker crust, minus the fat and calories of the butter traditionally used in graham cracker crusts. Keep in mind that this is still by no means a reduced calorie crust - it's just replacing the bad saturated fats with healthy ones.
- 1 1/2 cups reduced fat graham cracker crumbs (about 10 - 11 sheets' worth)
- 3 tbsp. canola oil (or other neutrally flavored oil)
- 3 tbsp. pure maple syrup (Grade A recommended)
Use a food processor to pulverize the graham crackers into crumbs. In a small bowl, mix the crumbs with the canola oil and maple syrup.
There should be enough crumbs to thoroughly press into a deep 9" pie pan - make sure that you press the crumbs in evenly along the bottom and the sides; if the crust is too thick, you will have a harder time cutting it.
Bake the crust according to your recipe's directions (usually about 10 minutes at 350 degrees), or refrigerate if you're using the crust as part of a no-bake recipe.