Healthier Graham Cracker Crust

Thanksgiving is next week!! I can't believe how fast this month as gone by. I wanted to share with you this pie crust. Even though it is made from graham crackers it is a very yummy crust and would be great with pumpkin or any other pie because you bake it. It really isn't like the normal graham cracker crust you make for pudding pies. It's easy to make gluten free and fat free, minus the fat from the crackers of course. :] Try it you'll be pleasantly surprised!

Healthier Graham Cracker Crust

Ingredients

2 cups gluten free graham cracker crumbs

3 1/2 tablespoons nonfat vanilla yogurt

1 1/2 tablespoons organic brown sugar

Directions

Preheat oven to 350*F. Spray a 9 inch pie pan with non stick cooking spray. In a medium bowl, mix together graham cracker crumbs, yogurt, and organic brown sugar. Wet your hands and press mixture firmly into the pie pan. Bake in preheated oven for 15 minutes or until crust sets up firm in center. Cool and add your favorite pie filling.

Carob Pudding Pie

On this first day of November I thought I would share with you a pie recipe. It's never too early to start getting your recipes ready for Thanksgiving! I loved this carob pudding pie! It was a huge hit at Canadian Thanksgiving last month. My one son was worried that there wasn't going to be any leftovers to take home so he piled a second plate really high just for him to take home. This is a gluten free pie, and you wouldn't know it by eating it. The carob powder is the best that I've come across. It has a really nice flavor to it. I'll share what brand it is with you on Friday. Happy November Baking, or non baking too! :]

Carob Pudding Pie

Ingredients

1/2 teaspoon salt

2/3 cup evaporated cane juice

1/4 carob powder

4 tablespoons cornstarch

2 1/4 cup rice milk

1 teaspoon vanilla

Directions

Mix together salt, evaporated cane juice, and carob powder in a pot on stove top. Turn heat to medium. Gradually add 2 cups of the rice milk stirring until everything is dissolved. While you are waiting for that to come to a boil, mix 1/4 cup rice milk with the cornstarch until completely dissolved. When the carob mixture starts to boil add rice milk to mixture and whisk continually. Once it comes back to a boil, boil for one minute. Then remove and add vanilla. Let cool a little before adding to pie crust. Then add and place in fridge until completely cool. Serve cool with whip cream.

Gluten Free Graham Cracker Crust

Ingredients

1 1/2 cup gluten free graham crackers, crushed

1/4 cup evaporated cane juice

2 tablespoons butter, melted

Directions

In a bowl combine graham crackers and cane juice. Transfer to a 9 inch pie pan. Add butter and mix well. Use the back of a spoon to smash crust evenly on the bottom and slightly up the sides of the pie pan. You might need to get your spoon a little wet to help smooth it out. Fill with carob pudding and put in fridge until ready to eat!