Path: utzoo!utgpu!news-server.csri.toronto.edu!cs.utexas.edu!asuvax!ncar!news.miami.edu!mthvax!recipes
From: jmf@cs.brown.edu (Justin Ferrari)
Newsgroups: rec.food.recipes
Subject: REQUEST: Light Graham Cracker Crust
Summary: orig. subject: REQUEST: Graham Cracker Pie Crust
Keywords: recipe REQUEST
Message-ID: <1991Apr16.213442.6732@mthvax.cs.miami.edu>
Date: 14 Apr 91 23:47:05 GMT
Reply-To: jmf@cs.brown.edu (Justin Ferrari)
Followup-To: rec.food.recipes
Organization: Brown University Department of Computer Science
Lines: 7
Approved: aem@mthvax.cs.miami.edu


I recently made a pie with a graham cracker crust.  The recipe that I
used for the crust called for 1/2 cup of butter.  (I don't eat dairy
products, so I used margarine instead.  Does this matter?) Anyway, the
crust was too rich, and its flavor nearly overpowered the flavor of the
filling.  Does anyone have a recipe for a lighter graham cracker
crust?