jmf@cs.brown.edu (Justin Ferrari) (04/15/91)
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?