Gluten/Sugar Free Pie Crust (graham crust type)

This is delicious and makes a crust much like the graham cracker crusts.

1 cup peanut butter, creamy or crunchy

1 2/3 cups baking sugar replacement (recommended: Splenda)
1 egg

1 teaspoon vanilla extract (McCormick pure vanilla is gluten free)

Preheat the oven to 350 degrees F.

Prepare your pie dish by coating with non-stick spray. (I use the wrapper from Promise sticks and it does a great job.)

In a mixing bowl, combine the peanut butter, 1 1/3 c. sugar replacement (reserve 1/3 c), egg, and vanilla, and stir well with a spoon. Consistency should be a little stiff, like cookie dough. Add in more sugar replacement, a little at a time till you get the consistency needed.

Put mixture into pie dish and form into crust. You can use the bottom of a glass or jar to help with this part.

Bake for 12-15 minutes. Remove from oven and let cool. The cooling is important, otherwise the crust is too soft.

This is great for pudding/cool whip type fillings, but can be used for any filling you like.

:-)