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Graham Cracker Pie Shell by www.country-cooking.com
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.
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