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.

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

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!

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.

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

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 :(

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.

Loved it. One box of graham crakers made 2 crusts (as I recall). I did not add the cocoa. Much better than the flour/lard traditional pie crusts.

Very nice crust. I used it for a pumpkin pie and it turned out great. I omitted the cocoa and sugar but added 1/2 tsp salt. I chilled the pie shell in the refrigerator before filling it. Thanks Joane for the healthy recipe.

yummy! I made this crust for the Crumble Apple pie...I must admit I was a little worried about how this crust would turn out since I had a 9.5" pan and had to tweak things...but it turned out great! I used lowfat vanilla yogurt and I didn't find it too hard to work into the pan, just press it with the bottom of a glass and you're good to go! Great crust, thanks for sharing, will def use again! ^^

Tasted pretty good (I omitted the cocoa) but did not quite make enough to go up the sides completely of the pie plate, so it was a bit crumbly. As crusts go, decent, but nothing to rave about. I do like that it's healthy though! :)

Doesn't have exactly the same taste or texture as the real thing, but if what's on top is good you really may not know the difference. An excellent substitution in most recipes, just be careful with ones that bake a long time, like real cheesecake, as it may become very hard. With recipes like that I've had luck with mostly yogurt and some olivio to the same measure.

I give this recipe 3 stars for taste and an extra for ingenuity and calorie-cutting. I had graham crackers so I just crushed them instead of buying crumbs (though the former is a bit more time-consuming). I will definitely be using this recipe from now on instead of buying pie crusts. A note to those who complained of the stickyness. I find as long as you wet whatever tool you're pressing the crust into the pan with (be it spoon, spatula or hands), there isn't a problem. I dip a spoon in water and then press the crust into the pan and have no problems with stickyness.

This was a little sticky, but very easy to make and an EXCELLENT substitute when you want to reduce the fat in your crust. I used it for a strawberry mousse, it was a little sweet, but delicious!

Hurray for healthier! I made this without the cocoa powder and used flavored (soy) yogurt for a pumpkin pie. You couldn't tell. Tip: mix the yogurt in really well because it sticks to the utensil at wet spots when pressing it into pie dish.

I was surprised how wonderful this crust was!! I too left out the cocoa, and made this crust for a pumpkin pie. Using vanilla yogurt added a nice touch (the possibilities are endless with the flavors of yogurt!). I brought one pie made with this crust to a gathering, and everyone loved the crust, because it was different. Word of caution: I used this on a bigger pie plate (deep dish), and the dough was spread a little thin, so ended up a little on the hard and crunchy side (not my favorite). I'd add an extra few graham crackers and a bit more yogurt if making a larger pie. Crust should be fairly thick for ultimate taste.

I made this crust without the cocoa and with vanilla yogurt. It turned out great and no one could believe it was actually healthier. I topped it with vanilla pudding, and I bet it would taste great with some fruit on top of that. Quick and easy and tasted great too!

WONDERFUL! I just lvoed this crust, and it's healthy!