---------- Recipe via Meal-Master (tm) v8.02
  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.
   Source: The Art of Cooking for the Diabetic by Mary
   Abbott Hess,R.D.,M.S. and Katharine Middleton
   Brought to you and yours via Nancy O'Brion and her