Reviewed: May 16, 2012

I loved this crust. Since it's not sweet, it worked wonderfully for key lime pie. If you're going to use it for a baked pie, don't prebake this crust. I think all the confusion this recipe has created comes from not all graham crackers being the same size between brands. I used 16 Christie Honey Maid graham wafers which measure 2.25" each. with the 1/4 butter I had a crust that was thoroughly moist and held together well. There wasn't enough of it to go very high up the sides of the pan though, so if you want full sides to your crust, you'll probably have to make more.

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Reviewer:

jennleegordon

Cooking Level: Expert

Living In: Kingston, Ontario, Canada

Reviewed: Jan. 7, 2012

This is a great recipe if you do not want the extra sweetness in the standard recipe. I use the boxed Honey Maid Cracker Crumbs (hey-anything to save time!) There is a tip on the box that says "dip bottom of pie plate in hot water for a few seconds before serving". This works great-makes removing the pieces lots easier.

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Reviewer:

RecipeMaven

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Reviewed: Aug. 29, 2011

Time and aggravation saving tips ... exact measurements should be as follows: 2 cups of graham cracker CRUMBS 1/2 cup of butter (organic coconut oil is far healthier) 1 teaspoon of cinnamon (optional) If you're breaking up whole graham crackers, you can save yourself TONS of time by throwing them in a food processor with the optional cinnamon if you have one. Else, as another user mentioned, put them in a ziplock and mash them up with a kitchen hammer or just by hand.

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Reviewer:

arias

Living In: Seattle, Washington, USA

Reviewed: Jul. 11, 2011

I added an 1/8 cup sugar.

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Reviewer:

Nadine

Reviewed: Jun. 18, 2011

Great taste, but please grease the bottom first otherwise all the crust will remain in the pan.

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Reviewer:

lbarbee

Cooking Level: Expert

Home Town: Ayden, North Carolina, USA

Living In: Greensboro, North Carolina, USA

Reviewed: Aug. 20, 2010

Pretty good crust. I use regularly, however its good and average.

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Reviewer:

Kellie

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Hershey, Pennsylvania, USA

Reviewed: May 11, 2010

I'm giving it four stars because I put in 2 tablespoons of sugar and 2 extra tablespoons of butter. (It needed the butter.) Otherwise, it was really good!

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Reviewer:

Lillypurrs23

Reviewed: Apr. 11, 2010

This did not turn out well for me at all. There was barely enough crust to cover the pie plate and it was very very thin and I haven't even cut into it yet, but I can see thin crumbly spots so I can already tell it is going to fall part in places. I think the amounts should be doubled for this size pie. I don't think I will make this again, I had too much difficulty with it. Thanks anyway, this just hasn't worked out for me.

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Reviewer:

~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

Reviewed: Apr. 5, 2010

I liked that this didn't have added sugar, but it was a bit crumbly for me. Next time I will try more butter.

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Reviewer:

Brook

Cooking Level: Intermediate

Living In: Sacramento, California, USA

Reviewed: Jan. 23, 2010

Easy - To make it easier I put crackers in zip lock (not zipped) and crush with rolling pin. Less messy. I make this crust for my cherry/blueberry delight that I am always forced to make (grandkids) on special occasions.

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