Graham cracker pie shell

1. Break graham wafers into small pieces, place in a plastic bag, fasten opening with a bag tie, and press with a rolling pin or a large jar to make crumbs.
2. Continue until all crumbs are fine (total of 1 ¼ cups).
3. Empty into bowl.
4. Melt the margarine, add to crumbs, and mix well with a fork.
5. Set aside 2 tb to use later as the garnish on the pie filling.
6. Using the back of a spoon, press remainder of crumb mixture evenly on bottom and sides of a 9" pie plate.
7. Chill in refrigerator for 3 hours or longer before filling.
8. Food exchange per serving: (crust only) 1 fat exchange + ½ starch exchange; cal: 86; cho: 9g; pro: 1g; fat: 5g; sod: 108mg; cho: 0mg; low-sodium diets: use unsalted margarine.