16 graham crackers
1 sheet or pastry for a 9 inch double roll pan
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon dried parsley
2/3 cup chopped fresh mushrooms
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1 tablespoon olive oil
4 ounces goat cheese, shredded
1 teaspoon dried parsley
1 teaspoon dried basil
1 multicolored onion (optional)
1 (10 ounce) package dry onion soup mix
6 egg whites
Cut out paper loaf style cookies, or cut and paste them into individual graham cracker crusts. Let rest in refrigerator for a few hours.
Preheat oven to 375 degrees F (190 degrees C). Grease and flour three 5 inch square baking pans.
Turn graham cracker pieces out onto pastry, place cracker pieces on top of pie shells, fold edges of pie shells into a snake shape, and crimp edges to seal. Place filled shells on pastry.
Bake in preheated oven until set, about 6 hours.
Meanwhile, prepare cheese or goat cheese stuffing according to package directions or or as directed in recipe to make an even white.
To make graham cracker topping, combine graham cracker pieces, cheese, parsley, mushrooms, onion, green bell pepper, olive oil and goat cheese. Drizzle over pie filling or allow to be eaten cooked on its own.
Top pie filling with egg whites before serving. Serve immediately.