Bryanna’s Low-Fat Cookie or Graham Cracker Crumb Crust

Recipe by: Bryanna Clark Grogan

makes one 9″ crust

One caution, — this crust (since it contains no fat) tends to get soggy the day after baking if they are filled, so plan to serve them the same day, or bake but don’t fill them the day before serving.

1 and 1/2 c. vegan (no-fat, if you like) plain vanilla cookie or graham cracker crumbs
3 T. maple, brown rice or other syrup
OPTIONAL: 1/4 tsp. coconut or pure almond extract

Mix the ingredients together well and press onto the bottom and sides of a nonstick or lightly-oiled or sprayed 9″ pie pan, leaving no holes. Bake at 350 degrees F for 5 minutes OR microwave on HI for 2 minutes, then fill and bake as directly, OR cool thoroughly before filling with a no-bake filling.

CHOCOLATE CRUMB CRUST: Use no-fat chocolate cookie crumbs instead of vanilla or graham cracker cookie crumbs, OR add 1 T. unsweetened cocoa powder to the basic crust.

From the Beginner Board at

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