Title: Graham cracker pie shell
 Categories: Diabetic, Pies
      Yield: 9 " crust
 
      7 lg Plain graham wafers; ( each
           -2 1/2" X 5")
      3 tb Margarine; melted
 
  Break graham wafers into small pieces, place in a plastic bag, fasten
  opening with a bag tie, and press with a rolling pin or a large jar
  to make crumbs.  Continue until all crumbs are fine (total of 1 1/4
  cups). Empty into bowl. Melt the margarine, add to crumbs, and mix
  well with a fork. Set aside 2 tb to use later as the garnish on the
  pie filling. Using the back of a spoon, press remainder of crumb
  mixture evenly on bottom and sides of a 9" pie plate. Chill in
  refrigerator for 3 hours or longer before filling. Food Exchange per
  serving: (crust only) 1 FAT EXCHANGE + 1/2 STARCH EXCHANGE; CAL: 86;
  CHO: 9g; PRO: 1g; FAT: 5g; SOD: 108mg; CHO: 0mg; LOW-SODIUM DIETS:
  Use unsalted margarine.