The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 19, 2009
I have been baking and cooking since I was 10 years old. I have never gotten the knack for anything that has to be rolled out. This is a great recipe for those of us that are challenged in this way. Everything about this recipe was 5 star. Easy, quick and delicious! I made it for dessert for Easter Sunday. I made the Old Fashioned Coconut Cream Pie from this site. Everyone raved about the pie. My family considers me a good cook, but even I have to admit this pie was exceptional. It will be on the most requested list for our family holidays from now on. I wouldn't even think of any other pie crust for any cream pie from now on. The only thing I did differently from the recipe was to use it all for the crust on a 9" pie. I did not save any for the top as I had home made whipped cream with toasted coconut for the top of my pie. Please, please, please try this, you will not be disappointed! Thank you for a great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 21, 2009
A wonderful complement to a no bake cheesecake (try No Bake Cheesecake I on this site) that everyone raved about. I made no changes.
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Cooking Level: Expert

Home Town: Newark, Delaware, USA
Living In: Baltimore, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 7, 2008
This is so good, I could eat it plain. I used this with a cream cheese cake recipe, using cream cheese and condensed milk... It was excellent. Today, I'm making my mom's rhubarb bars with this crust for a variation!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 24, 2008
This is a fabulous crust. I used it with a custard pie and it added tremendously to the pie. I substituted the margarine with oil - something I'm normally leery to do with pie crusts - but it was fine.
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Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 19, 2008
Delicious and easy. I cannot roll a piecrust so this recipe is perfect for me. I used a little coconut along with the nuts.
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Cooking Level: Expert

Home Town: Bridgeport, Connecticut, USA
Living In: Dover, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 19, 2008
Absolutely delicious. I would make this crust again and again; I think it will go quite well with a pumpkin or sweet potato pie.
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Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 30, 2007
This crust was wonderful as a flan base. I pressed all the ingredients into a flan pan and after it was cooked and cooled, I filled it with a cool whip/cream cheese/sugar mixture and topped it with fresh peaches and raspberries. I let it chill in the fridge. So easy, delicious and different. I'll be using this recipe a lot!
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Cooking Level: Intermediate

Living In: Bolton, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 4, 2006
I almost rated this at four stars due to the crust sticking to the bottom of the pie pan but thought better of it as I might have left it cook too long, plus I used coconut instead of pecans. Sweet, but not too sweet, crunchy, and best yet, EASY. My kind of pie crust...a no-brainer for non-bakers! Thanks so much Sara!
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Cooking Level: Expert

Home Town: Choteau, Montana, USA
Living In: Las Cruces, New Mexico, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 20, 2005
If you're looking for a tastier alternative to a graham cracker crust, this is it. It's pretty yummy. I don't know how you could get enough out of this recipe to use half for the crust and half for topping. It has to be miswritten. My modifications: I toasted the pecans for a more intense flavor. I also toasted some coconut and ground it up in my food processor and added that in. The nuts and coconut came out to about 3/4 cup, so I decreased the flour by 1/4 cup. That was a good change, and was awesome with coconut cream pie.
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Cooking Level: Intermediate

Home Town: Carlsbad, California, USA
Living In: Thornton, Colorado, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 2, 2005
I was not impressed with this crust. It was certainly easy to make and it was sufficent with the custard pie that I made, but it just lacked the flavor needed for me to give it a 5. A tip: if using this crust with a cooked pie (as opposed to a bannana cream or something) DO NOT COOK THE CRUST SEPERATELY! It will be overcooked.
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Cooking Level: Intermediate

Home Town: West Jordan, Utah, USA
Living In: Antelope, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 16, 2005
It's very tasty. Very simple and is a snap to make. I had this crust paired up with chocolate pudding mixed with 1/2 a tub of coolwhip and used the other 1/2 for the topping. My friends raved about it at a party.
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Cooking Level: Intermediate

Home Town: Dallas, Texas, USA
Living In: Tulsa, Oklahoma, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 1, 2004
This rating is probably mostly my fault. I only had walnuts on hand, so used them instead. Would be much better with the pecans, I'm sure. Also, This didn't make much crust for me.....I only ended up with a bottom crust. Not sure how I could've messed that up. I might try this again, as it's easy enough, and maybe I can figure out where I went wrong.
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Cooking Level: Intermediate

Living In: Gordon, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 18, 2004
This was my first attempt at making crust from scratch and it was EXCELLENT!! I didn't have any pecans so I used almonds instead. My husband loved it and it couldn't have been easier or quicker. If you're like me and terrible at rolling things out then this recipe is definitely for you.
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Cooking Level: Expert

Home Town: Rosebud, Texas, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 15, 2004
Hmmm...this crust would have made a good cookie. I loved the fact that it only took me about 5 minutes to make and it used melted butter rather than room temp. I paired this with a French Silk Chocolate Pie which was a bad idea..(I should have used a more delicate crust). I think this would be good with maybe a pumpkin or lemon pie. I'm giving this 4 stars for the ease and taste..(it was like a pecan shortbread). Thanks for sharing.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 14, 2004
Excellent!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 21, 2003
I loved this crust! I used a ceramic pie plate and had difficulty getting the crust out intact. Next time I'll grease the pan.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 2, 2002
Yummy, this crust was good. Ironically though, I am not a fan of most nuts so I substituted with Grape Nuts cereal and that worked very well. Very easy to prepare. This is also excellent with cheesecake. Great variation from boring old graham crackers!!
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Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 17, 2002
This was the first pie crust I have ever made. I baked a perfect pie crust to compliment a coconut cream pie.
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Cooking Level: Expert

Home Town: Lubbock, Texas, USA
Living In: San Antonio, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 23, 2001
This was delicious. I surfed the net since I had extra pie filling but lacked pie crust. Perfect pumpkin pie (using walnuts). I'm not an avid cook and was very pleased how easy this was to make! Hopefully I will find more receipes like this one!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 6, 2001
This Recipe was fantastic, Highly recommend, except before baking I would suggest sticking the crust with a fork before baking to prevent any bubbles from forming. totally delicious, even my non-crust eating teenager gobbled it up..
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