I chose this recipe since it had no sugar. Perfect for the Key Lime Pie VII that I made. I used one sleeve of crackers (18 sq.), also measures to 1 1/2 C.

Easy, and with much more flavor than store-bought crusts. A little thick for icebox pies, the crust gets hard to bite through when it's cold, but otherwise it's perfect.

This recipe is wonderful - I was worried my crust wouldn't hold together, but it did. The only reason I'm docking 1 star is because to cover a pie plate, I do need at least 20 crackers. Also I find the cracker to butter ratio a little bit off, I had to add quite a bit more butter than called for.

I made this in my food processor. I used Trader Joe's cinnamon grahams, and I wasn't sure on how many to use, because they are a much different texture than regular grahams. Anyway, I used way too many, I guess, because I had enough for one 9-inch pie crust and 4 mini pie crusts! Tasted great, and really firmed up in the oven. I was afraid it would be crumbly, but it wasn't. I needed a graham pie crust without trans fats, and this was a great recipe! (TJ's doesn't use trans fats in their graham crackers, and they're really yummy too.) I like how this recipe doesn't have extra sugar.

I used 16 whole graham crackers (meaning 16 sheets, 4 rectangles per sheet) graham crackers and 1/2 cup (1 stick) of butter. Make sure to finely crush them!

I used this recipe and found I needed to double the recipe to have enough of a crumb crust to fill the springform pan. I do love how easy it is do though.

Good recipe. Had to use crushed macaroons ( and a few misc cookies + Ritz crackers) since I didn't have graham crackers, and I think I added a bit more butter, but it turned out great. I shortened my baking time by 2 minutes, then when I baked my cheesecake, I made sure to cover the tops so it wouldn't burn (it was my first time and I didn't want anything to burn. Thanks!

Didn't look very pretty. I'll mash the crackers better next time, maybe proccess them.

This recipe tasted okay, but the crust only covered the bottom of the pan when I used four whole graham crackers per another review. I'm still unsure if you should count each section or each cracker as "one," but I'll probably try this recipe again sometime and play around with the ingredients until it looks right.

Perfect and simple! I used organic graham crackers (no hydrogenated stuff or shortenings) and it came out great!! Used with Joey's Cheesecake recipe from this site!!!! Fab!!!

I liked this recipe. I used cinnamon sugar covered graham crackers and doubled the recipe for a 10 inch pie pan, and even then I could have used a bit more! I sprayed the pan with no stick spray and as it baked, the crust on the sides kinda slid back down to the bottom, so next time I might try it without the spray. It tasted good though!

4*'s because the recipe needs an alteration. Sorry, but some of these reviews are just dead wrong in terms of what is meant by "16 crackers." The only way to fill up the pie plate (I used a 9 inch) substantially enough to get a sturdy crust is to use 16 WHOLE graham crackers: that's 16 of the large rectangles. Otherwise your crust will be flimsy & very difficult to spread evenly. However, in using 16 whole crackers you have to increase the butter to a 1/2 CUP. With those indications it's a great crust. I made it with Key Lime Pie VII so the no-sugar-needed aspect of this crust was a perfect compliment. I did not pre-bake (only baked the time necessary for the pie) and I greased the pie plate w/ the butter wrapper. The pie slices slipped right out.

Very good. Happy to find one without the gobs of sugar.

Good recipe and easy. After reading the reviews, I decided to crush the graham crackers in my food processor (which worked very well). I added a extra tsp of butter after reading that other reviewers suggested that. My crumb mixture turned out very wet.... I should have skipped the extra butter but was in a hurry and dumped it all in. I was able to fix this by adding more graham crumbs. Next time I will skip the extra butter. Also, if you are hoping for a crust that will cover the sides of a 9-inch pie pan, you will need to make extra. This recipe just covers the bottom of the pan, with a little extra onto the sides.

This pie crust is great! Easy to make and tastes much better than the store kind or the homemade with sugar added. I would add a little bit more melted butter to make it easier to form to pie pan.

I love this crust for my key lime pies! I like to use the honey graham cracker crumbs.

The crust was a little buttery but in the end it still taste delicious. I used this recipe for my cheesecake and my boyfriend left me one slice of cheesecake. That says alot.