Reviewed: Nov. 25, 2009

We add 1/4 cup of chopped pecans and it's delicious.

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Reviewed: Sep. 26, 2009

Pretty good crust. Used it in making Key Lime Pie VII. Would like to make it next time using less sugar as the whole pie turned out pretty rich.

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SnL

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Reviewed: Aug. 16, 2009

Very Sweet- I used this crust for a key lime pie and it countered the tartness nicely, but for a sweet pie, I'd recommend less sugar. Measurement wise- one sleeve of graham crackers is perfect.

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Michelle Clay

Cooking Level: Intermediate

Home Town: Suffolk, Virginia, USA

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Reviewed: Aug. 13, 2009

This is an easy crust. It has a good balance of grahams, sugar and butter. I will use this again.

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homeschooler3

Cooking Level: Intermediate

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Reviewed: Aug. 6, 2009

Great crust! Works out every time!

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mommypie

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Reviewed: Aug. 1, 2009

Yummy, quick & easy!

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Katie

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Reviewed: Jul. 18, 2009

Accidentally put 1/3 cup sugar but still pretty awesome. Just like Mom makes.

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supernovanator

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Reviewed: Jun. 26, 2009

Awesome! I even could do this very easily! Thank you for sharing!

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Laurel

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Reviewed: Jun. 20, 2009

Excellent, simple, basic graham cracker crust. I used this for the Toll House Pie I recipe here and it was perfect. I didn't prebake as my pie had to bake anyway. So I just popped it in the fridge for 30 min before filling. OH! Fabulous!

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pam

Cooking Level: Intermediate

Living In: Thompson, Connecticut, USA

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Reviewed: Apr. 30, 2009

This is a really great crust. The reason I'm giving it a four instead of a five is because when I baked it (to use for my coconut cream pie) it got puffy. I don't know if it was supposed to look that way, but I ended up putting it the fridge so that the crust could 'deflate'. It wasn't enough to cover my 8.5" diameter pie plate, but I could have always made another batch. At least the crust came out DELICIOUS.

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Hazel

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Reviewed: Mar. 23, 2009

this crust is perfect for my pumpkin pie. My family loves it!

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Ms. Scarlet

Home Town: San Francisco, California, USA

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Reviewed: Mar. 20, 2009

Great basic graham cracker crust!! Thanks!!

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Heather

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Reviewed: Feb. 20, 2009

This was so easy, it makes me wonder why I bothered to buy crust before. Will definitely be making it again.

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Monica

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

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Reviewed: Jan. 26, 2009

I was looking for a tasty crust for the Easy Sour Cream Cheesecake also on this site and this one fit the bill. I did add more butter as the amount here was not enough to moisten the crumbs. I opted for the cinnamon grahams so I had to cut the sugar down quite a bit. It came out plenty sweet. The crust was very tasty and sure beats the store-bought ones.

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AZ Levant

Cooking Level: Expert

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Reviewed: Jan. 22, 2009

I used this crust recipe to make a Jello Strawberry cheese pie. It was perfect and very easy for this novice baker.

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shaaronie

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Reviewed: Jan. 11, 2009

Homemade crusts are always better!

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Nicole

Cooking Level: Intermediate

Home Town: Danville, Virginia, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Nov. 27, 2008

Very good crust, I used it for a cheesecake and everyone loved it!!

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luvthosebabies

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2008

great great great don't mess with perfection

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kenanddeb

Cooking Level: Expert

Home Town: Skowhegan, Maine, USA

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Reviewed: Oct. 29, 2008

Excellent and so easy! Tastes so much better than a prepared crust.

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Meg Rose

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Reviewed: Sep. 28, 2008

I used the graham cracker crumbs by honey maid that are already made...it was very gummy, sweet and very hard to cut because it came out hard...would not make again. I used 1 1/4 cups of the crumbs.

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