Graham Cracker Crust II Recipe Reviews - Allrecipes.com (Pg. 8)
Reviewed: Apr. 8, 2005
Great! I used this for cheesecake and didn't prebake it beforehand. I used 1 1/2 cups of graham cracker crumbs. Delish!
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Reviewed: Mar. 19, 2005
The crust was wonderful. It wasn't too sweet and was the perfect crust for key lime pie. It seemed really crumbly, but once it's firmly pressed down and baked it stays together very well.
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Cooking Level: Intermediate

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Reviewed: Nov. 12, 2004
I have made this crust many times from this recipe and it always turns out great. I usually double it and put it in a casserole dish for a larger dessert. Be sure to press it firmly. That is the key to success.
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Cooking Level: Expert

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Reviewed: Sep. 1, 2004
As far as taste goes, I would give this a 5 *****, but it was just a pain to make. I needed about another tablespoon or so of butter (don't expect it to clump so much). It just takes some time to get used to it, get working with it in the pie pan to stick and hold a good shape. After baking, however, it keeps together perfectly.
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Reviewed: Apr. 22, 2004
this crust is awesome! I made it with key lime pie & it's perfect.
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Reviewed: Aug. 27, 2003
Not too sweet.
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Reviewed: Jul. 13, 2003
thanks! Came out PERFECT!
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Displaying results 71-77 (of 77) reviews

 
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