Ingredients
Method
- Preheat the oven to 350 °F.
- Add the Catalina Crunch Honey Graham cereal to a food processor or blender.
- Pulse until the cereal forms fine crumbs with a few slightly larger pieces.
- Transfer the crumbs to a medium mixing bowl.
- Add the Splenda granulated sweetener and stir until evenly combined.
- Pour the melted butter over the crumb mixture.
- Stir until all crumbs are evenly moistened and the mixture holds together when pinched.
- Pour the mixture into a standard 9 inch pie plate.
- Press the crumbs firmly and evenly over the bottom and up the sides of the pie plate.
- Place the pie plate on the center rack of the oven.
- Bake for 10 minutes, or until the crust is fragrant and lightly golden at the edges.
- Remove from the oven and place on a cooling rack.
- Let the crust cool completely before adding any filling.
Notes
- For a firmer, crunchier crust, bake for 2 to 3 extra minutes, watching closely so it does not overbrown.
- You can make the crust ahead, cool it completely, then cover and store at room temperature for up to 2 days or refrigerate for up to 4 days.
- If the mixture seems too dry to hold together, add 1 to 2 teaspoons more melted butter and stir again.
- This crust works well for no bake cheesecakes, cream pies, and other sugar free chilled pie fillings.
- You can make the crust ahead, cool it completely, then cover and store at room temperature for up to 2 days or refrigerate for up to 4 days.
- If the mixture seems too dry to hold together, add 1 to 2 teaspoons more melted butter and stir again.
- This crust works well for no bake cheesecakes, cream pies, and other sugar free chilled pie fillings.