Great taste with lower sugar and fat than my old recipe. Three ideas: I microwaved Imperial margarine (lowest fat margarine)in the pie plate to butter the pan; then used fingers/back of spoon to spread the crumbs so it made the butter disperse and stay together; Hints from Heloise's tip that I use for all pies: use a whole egg, lightly beaten, and apply with a pastry brush to the bottom only though for this, I followed the recipe and covered the sides as well. This crust was used for a fudge pie...a winning combination of fudge chocolate and a buttery crust. My family raved!
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Great taste with lower sugar and fat than my old recipe. Three ideas: I microwaved Imperial...