Apologies for the whisper. I’ve lost my voice to a nasty head and chest cold. I’ll do my very best to annunciate and hopefully you can still hear me.
But definitely do not worry about me, because I’m going to be fine in no time. Because tonight is Passover dinner with the family. And Passover dinner means matzo ball soup. Which is Yiddish for magic whisper-voice potion.
And here’s another wonderful thing about Passover – it is filled with a lot of flavorful and useful sodium-free ingredients. Like horesradish, parsley, and of course, matzo.
But sweet dishes. Why, I have never dared.
Thinking of both Passover and key lime pie, I naturally began to wonder, could this low sodium, unleavened cracker successfully replace a higher sodium graham cracker crust?
Well, if Moses could part the Red Sea than I could certainly give this a try.
And here’s the best news. It worked. It totally, deliciously, crunchy sweetly crackly worked. It was a Passover miracle.
I chose to fill my crust with a standard lemon chiffon.
But with this graham cracker-like crust, you could go multiple pie directions.
My friend made a key lime pie. A S’more version, with a chocolate filling and marshmallow or meringue topping, would be bonkers. And you could even skip the pie altogether and simply use the batter to make sodium-free graham cracker cookies instead.
The possibilities are now endless.
So as a Passover surprise, here is the recipe for a low sodium Matzo Cracker crust.
Thou shalt eat pie.
- 1 1/4 cup ground matzo crackers or matzo meal (about 5 large crackers)
- 1/2 cup brown sugar
- 4 tablespoons cold butter, cubed
- 5 tablespoons ice cold water
- 2 teaspoons orange marmalade