Reviewed: Nov. 12, 2009

This was really quite good, even though I cut the sugar and the cocoa. I needed 4 tbsp of yogurt, and it turned out perfect! I used this crust for pumpkin pie. Yum!

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mms09

Cooking Level: Beginning

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Reviewed: Oct. 2, 2009

Not too bad. Was a little chewy but I think I got too much yogurt in it.

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Brandie

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Reviewed: Aug. 4, 2009

I tried this without the cocoa powder for Key Lime Pie VII. A nice lower fat alternative to other crusts.

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COOKIN4MYFAMILY

Cooking Level: Intermediate

Living In: Conifer, Colorado, USA

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Reviewed: Jul. 25, 2009

great alternative! i didn't really notice any difference between this crust and a regular graham cracker crust - so if the calories are less then i say "yes please"!

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mrsmaggiehunter

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Reviewed: Jul. 14, 2009

This is quite good. I used vanilla yogurt and omitted the coco as I was using for a pumpkin recipe. The crust is a little sticky and didn't want to adhear to the sides of the pie plate but it wouldn't stop me from using it again. Over all, great alternative!

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MizMary

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Reviewed: Jul. 5, 2009

It tastes good and is low-fat, but I found a few problems: it doesn't make *quite* enough for a standard 9" pie pan, it was too soft, and it became soggy after sitting in the fridge for a day. BUT I think I would use this recipe again if I were to make a pie that I know can be finished at one meal.

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DetectiveL

Home Town: Toronto, Ontario, Canada

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Reviewed: Jul. 1, 2009

The crust was dense but fairly good, especially for being a healthier crust. I made this for the Coconut (Haupia) and Chocolate Pie recipe from this site.

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Meg

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Reviewed: Apr. 30, 2009

Crust wasn't very crust-like. Very soft and took away from the flavor of the dish as a whole (I used this for a peanut butter cheesecake). I think it's b/c of the yogurty twang. I imagine this would work best for a chocolate pudding type of pie.

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taralynne

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

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Reviewed: Mar. 16, 2009

Made it without cocoa for a lemon meringue pie, it was very good.

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ruth

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Reviewed: Feb. 13, 2009

I loved how this crust turned out. I was curious if the crust would turn out as well without butter, but I was very impressed. I don't think I'll made a graham cracker crust again with butter.

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HYGEIA

Cooking Level: Intermediate

Living In: Kansas City, Kansas, USA

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Reviewed: Jan. 4, 2009

easy to make and tasty. my only complaint is that it never gets crispy and gets kind of mushy the next day. i'm guessing that is due to the lack of butter. oh well. you can't have it all :)

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Keilypie

Cooking Level: Expert

Living In: Richmond, California, USA

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Reviewed: Dec. 24, 2008

This crust was okay. Rather dense, but good tasting. Mine cracked as it cooled and subsequently fell apart when it was served. Great solution for calorie watchers.

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Momi

Cooking Level: Intermediate

Home Town: Mount Vernon, Washington, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Nov. 7, 2008

I used 4 tbsp of vanilla yogurt and I did use the coco. It was great with sugar free vinilla pudding pie. It's a keeper!

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rosey

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Reviewed: Apr. 20, 2008

3 for cutting calories and creativity, but taste was pretty bland. wasn't good like a real graham cracker crust. could've been better, but can't ask for more with the calorie-cutting.

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cookinginsd1984

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Reviewed: Apr. 15, 2008

I give this 4 stars because it was slightly chewy. That said, this is a VERY good alternative to the high fat crusts. I did not add the cocoa powder but otherwise made it the same. Besides the texture, the crust was very good. An awesome subsitute if your trying to eat healthier. I made this with No Bake Cheesecake I from this site. YUM! P.S: i found this was FAR less chewy and held together way more if you make it at least a day in advance. It gets better over time

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*Lisa*

Cooking Level: Intermediate

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Reviewed: Nov. 26, 2007

I am giving this 5 stars even though mine turned out chewy. I misread my directions and had the oven at 400, so I think it was my fault. It tasted good to me even though it was chewy, I will try it again!

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MaryAnne aka Anne's daughter

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Clinton, Connecticut, USA

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Reviewed: Nov. 23, 2007

Not inedible, but nothing to rave about. All my fat lusting family didn't care for this crust when used with my pumpkin pie, but since I personally don't even care for a buttery flaky crust anyways, I thought it was fine. I made it with the Perfect Pumpkin Pie and Easy Chocolate Tofu Pie recipes from the site. I think it's decent for a healthy crust. Maybe mine was less appealing to others because I took the extra step of using whole wheat graham crackers. ;) I can't help my health consciousness. To sum it up, it was okay, but it lacked much flavor and also burned a little when baked with fillings.

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CaityCait

Cooking Level: Beginning

Home Town: Martha's Vineyard, Massachusetts, USA

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Reviewed: Nov. 3, 2007

I really liked this pie crust. The only change I made was I used four tablespoons of yogurt instead of three. Otherwise, great recipe!!

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Jenn

Cooking Level: Intermediate

Living In: West Chester, Pennsylvania, USA

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Reviewed: Feb. 28, 2007

this doesnt taste too bad but in order to make it a "pressable" consistency I had to add way more yogurt than called for and the result was a gummy weirdness. after baking it felt like rubber to the touch. sorry, no go :(

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LittleCahoona

Cooking Level: Intermediate

Home Town: Aylmer, Quebec, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Jan. 6, 2007

Made this without the cocoa with gingerbread graham crackers for a sweet potato pie. It was very tasty and much lower in calories than regular pie crust. Will definitely make crusts this way any time I need a graham cracker crust.

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vo0do0

Cooking Level: Intermediate

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Healthier Graham Cracker Crust

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