Reviewed: Dec. 2, 2008

This worked out well and was easy to make. The cinnamon was not good because I used it with chocolate pie filling. Also mine turned out a little wet after the filling sat in the pie shell for 2 days. Not sure if that was normal or if it was just the filling I used.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Sweet Melissa

Cooking Level: Expert

Home Town: Southwest, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 28, 2008

This crust is SO good! I used it for key lime pie and I will NEVER use graham cracker crust again! However, I do think there's a bit too much butter in this recipe... it made the crust a little greasy and when it cooled it was kind of hard like candy. I will DEFINATLY make this again but I'm going to try it with less butter to see what happens.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Leasweetie

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 31, 2008

Great, basic and easy to make crust recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ms.lisac

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Henderson, Nevada, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 15, 2008

Love this crust.I have never been a big fan of graham crackers so this crust is the perfect alternative. Made this with key lime pie VII for a simple, delicious desert. Thanks for the recipe

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

cheryl

Cooking Level: Intermediate

Home Town: Rochester, New Hampshire, USA

Living In: Dover, New Hampshire, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 10, 2008

This was a great recipe for using up leftover vanilla wafers. I used it to make oatmeal pie IV (from this website) and everything turned out well!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 27, 2005

I make this one all the time. With one change I do not add the cinnamon. I have found that I do not particularly likes spies in pie crust(as in graham cracker crust).

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

SEE NU

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 8, 2003

Easy and very good

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

k. treat

Cooking Level: Intermediate

Home Town: Johnsburg, Illinois, USA

Living In: Sarasota, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 8, 2002

This is a tasty and easy crust. I used it for banana cream pie and it was wonderful. I added some chopped macadamia nuts (I got this from a favorite restaurants banana pie) and omited the cinnamon. It was wonderfully crispy and the nuts added a crunch. Yummy!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

KATESTROFE

Cooking Level: Intermediate

Home Town: Rathdrum, Idaho, USA

Living In: Ramona, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 19, 2002

A nice change from graham cracker crust. It held together nicely for my French Silk pie. My daughter had a blast crushing the cookies (enclosed in a heavy duty zip lock bag) with a rolling pin. Thanks for sharing, Nona.

Was this review helpful? [ YES ]
7 users found this review helpful