I'd like to try this but I notice a few out of the ordinary ingredients like graham flour, clear jel (which I happen to have) and fat free half which I have never heard of. And I don't understand the combination of HEAVY cream and FAT FREE half and half. What's up with that? Anyway, I'd be inclined to try it with a simple graham cracker crust to which no one would object, I'm sure. The beauty of baking at home is the ability to adapt or adjust a recipe to fit your personal preference or pantry inventory. The blend of ingredients is selected to produce a smooth velvety filling. To do that the amount of fat in the recipe is critcal. If you use all heavy cream, there is a real danger of the filling breaking/dashing out butter when mixed. That is the reason to use non-fat to finish out the amount needed. Frank @ KAF.

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