Reviewer:

CATHIMELVIN

Reviewed: Aug. 27, 2003

Not too sweet.

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4 users found this review helpful

Reviewer:

CASSIA

Reviewed: Apr. 22, 2004

this crust is awesome! I made it with key lime pie & it's perfect.

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1 user found this review helpful

Reviewer:

SONIBUDA

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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18 users found this review helpful

Reviewer:

Kristine

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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17 users found this review helpful

Reviewer:

The Way To His Heart

Cooking Level: Expert

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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5 users found this review helpful

Reviewer:

STARS4BEA

Cooking Level: Intermediate

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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68 users found this review helpful

Reviewer:

Nadia

Reviewed: Apr. 14, 2005

Thia came out too crumbly. It would not hold together even after baking. And then once I filled and baked per pie instructions, my crust smelled burnt. I must have done something wrong. If I make again, I will use more butter and I will not bake until I fill the crust.

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8 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Cumming, Georgia, USA

Reviewed: Sep. 7, 2005

This is the best recipe if you are looking for something yummy and fast.

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1 user found this review helpful

Reviewer:

Gonkers

Reviewed: Sep. 20, 2005

follow this recipe exactly as written & you won't be disappointed. sure it requires patience but hang in there, the results are superb! i made our crust for a bourbon ice cream (my boyfriend got the recipe from maker's mark). thank you sara!

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2 users found this review helpful