Reviewed: Nov. 26, 2009

Very yummy. I used 4 WHOLE rectangle sheets per 1/4 cup of butter. It tasted great and held together; however, if you're using it for a cheesecake or other recipe involving baking, don't bake it beforehand.

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HorseCrazyBaker

Cooking Level: Beginning

Home Town: Seattle, Washington, USA

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Reviewed: Nov. 6, 2009

****I give this 4 stars. It's an easy recipe and I liked the fact that I didnt have to add any sugar. I read the reviews first and greased my pan. I did not bake it for the 8 mins in the oven. I just added my pumpkin cheesecake mixture in and baked it that way. I was able to get 2 pie crust out of it. For the 2nd pie crust I did add a little more butter and that one came out better. It was a nice easy recipe and i will be using it again. Thanks!

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Lpbusiness

Cooking Level: Intermediate

Living In: Bethlehem, Pennsylvania, USA

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Reviewed: Oct. 12, 2009

in Canada the crackers come as just a square you don't have to break them so I used about 27 and 1/4 cup plus a tbsp of margrine and stayed together really well

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Evaline

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Reviewed: Sep. 26, 2009

I also made this to go with Key Lime Pie VII. I wanted to clarify on the whole graham cracker confusion. Depending on what brand graham crackers you buy, they may or may not come in square form. The one I bought was a generic brand from the store, and the sleeves contained squares of graham crackers. They were approximately 2inx2in and worked great in the recipe. If you are using the HoneyMaid brand, I believe each sheet of graham cracker you get in there contains 2 squares/4 rectangles. Therefore if you are using something like this, use only 8 whole sheets. Hope this helps clear up things a bit. This was a simple, no fuss recipe which made a great crust. I also used my food processor to make the crumbs.

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bakegal83

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Reviewed: Aug. 24, 2009

Went great with Key Lime Pie VII.

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Teresa

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Reviewed: Jul. 28, 2009

Okay, I have absolutely no idea who is correct on the amount of the graham crackers. The first two reviews (listed as most helpful) completely disagree. I used 16 small pieces and I think it could use a bit more, but I don't think you need 16 crackers. that seems too much. What do I know, though? I'm really confused about the cracker amount too. Anyway, it was easy and quick. A little crumbly but that's easily solved with a bit more butter and/or more bake time. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: May 30, 2009

Simple, great with key lime. Will use again.

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welldone

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Reviewed: May 19, 2009

Simple and yummy. Used this for a lemon meringue pie!

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HONEYKITTEN

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Jan. 23, 2009

Quick and easy to make if you don't have a store bought crust or if you are making the rust in a larger pan. I picked this recipe over the others - as the extra sugar is not necessary for the crust that will have a sweet topping on top... I used the crust for a frozen mousse cake and also for frozen mousse cupcakes. Worked out well for both of them.

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Jan. 16, 2009

I tried this recipe because it didn't have any extra sugar. I ended up using 6 whole crackers (24 sections) and 6 tbsp. butter (1.5x the recipe) to cover a 10-inch pie pan, and the result was quite buttery and crumbly. Half the crust wanted to stay in the pan, in spite of being greased. More crackers or less butter may help, but I haven't tried that yet.

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Tuaoi

Cooking Level: Beginning

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Reviewed: Dec. 28, 2008

Despite the amount of graham crackers being vague, I used some of the previous reviewers advice and used 16 squares of graham crackers. This crust was used in substitution instead of a pretzel crust for the Strawberry Pretzel Salad.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Dec. 1, 2008

Perfect for those really rich desserts you don't want to overwhelm with a sweet crust. Thanks for sharing.

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M. Howland

Cooking Level: Expert

Home Town: Allenton, Wisconsin, USA

Living In: Menomonee Falls, Wisconsin, USA

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Reviewed: Nov. 27, 2008

The perfect crust for my pumpkin pie. I added a little cinnamon to mine. It was wonderful. Thanks for sharing.

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Mandy

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Reviewed: Sep. 21, 2008

I'm giving this recipe only 4 stars since it doesn't give enough information, otherwise it's a good crust. If you're using a deep dish pie plate, you'll need to increase the recipe. Also, if you're using Graham Cracker crumbs, then you'll need actual measurements. Therefore, for a deep dish pie crust, use 2 cups crumbs and 1/2 cup butter/margarine. And make sure you press down firmly all over the pie plate.

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NIAGARACHERYL

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

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Reviewed: Jun. 19, 2008

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.

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Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

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Reviewed: Jun. 14, 2008

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.

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Jessica

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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Reviewed: May 18, 2008

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.

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Cookin' Mama

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Jan. 18, 2008

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.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Dec. 20, 2007

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!

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Christine

Cooking Level: Beginning

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Reviewed: Dec. 1, 2007

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.

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Desiree

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Graham Cracker Crust II

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