KitchenAid 670 Cookie Crumb Crust, Chocolate Wafer Crust, Vanilla Wafer Crust, Ginger Snap Crust

Cookie Crumb Crust

Graham Crust

2021⁄2-inch square graham crackers

3 tablespoons sugar

1⁄3 cup margarine or

butter, melted

Position multipurpose blade in work bowl. Add crackers or cookies and sugar. Process until fine, about 35 to 50 seconds. With processor running, add melted margarine through feed tube. Process until blended, about 10 to 20 seconds.

Press crumbs firmly into 9-inch pie plate to line bottom and sides. Bake at 350°F for 7 to 9 minutes, until set. Cool completely. Fill.

Yield: 1 pie crust (8 servings).

Per serving: About 159 cal, 1 g pro, 18 g car, 9 g fat, 1 mg chol, 200 mg sod.

VARIATIONS:

Chocolate Wafer Crust

Use 20 23⁄8-inch chocolate wafers, 3 tablespoons sugar, and 1⁄4 cup margarine, melted.

Per serving: About 117 cal, 0 g pro, 12 g car, 8 g fat, 0 mg chol, 116 mg sod.

Vanilla Wafer Crust

Use 25 13⁄8-inch vanilla wafers, 2 tablespoons sugar, and 1⁄4 cup margarine, melted.

Per serving: About 162 cal, 1 g pro, 16 g car, 10 g fat, 8 mg chol, 125 mg sod.

Ginger Snap Crust

Use 24 2-inch ginger snaps and 1⁄4 cup margarine, melted.

Per serving: About 162 cal, 1 g pro, 19 g car, 9 g fat, 0 mg chol, 210 mg sod.

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