Cookie Crumb Crust; Chocolate Wafer Crust; Vanilla Wafer Crust; Ginger Snap Crust - KitchenAid KFP600 - Ultra Power Food Processor Instructions Manual

Graham Crust
20 2 1 / -inch square
2
graham crackers
3 tablespoons sugar
1 / cup margarine or
3
butter, melted

COOKIE CRUMB CRUST

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 2
sugar, and
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 1
and /
1
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
melted.
Per serving: About 162 cal, 1 g pro, 19 g car,
9 g fat, 0 mg chol, 210 mg sod.
/ -inch chocolate wafers, 3 tablespoons
3
8
/ cup margarine, melted.
1
4
/ -inch vanilla wafers, 2 tablespoons sugar,
3
8
cup margarine, melted.
4
92
/ cup margarine,
1
4