Reviewer:

Cooking Level: Intermediate

Home Town: Beaverton, Oregon, USA

Reviewed: Jun. 18, 2013

Great recipe. I omitted the cinnamon and used it with Key Lime Pie VII from this site. I wasn't sure if I was supposed to bake it beforehand or not, so I did anyway (I was impatient and didn't want to wait an hour, honestly), and it doesn't appear to have done any damage. Easy to make, easy to form, is keeping its shape, and tastes great. All in all, I was pleases to discover that my fear of graham cracker crusts is unfounded. I'll be keeping this one.

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Reviewer:

KrystalH

Reviewed: Jun. 6, 2013

Great crust, no changes made other than leaving out the cinnamon. thanks Carol!

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Reviewer:

Farwa

Cooking Level: Intermediate

Living In: Bothell, Washington, USA

Reviewed: May 28, 2013

Perfect and easy. I made key lime pie so I did not use cinnamon

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Reviewer:

Mrsterawebb

Reviewed: May 16, 2013

Rally good flavor. I usually don't like graham cracker crust. I did double the cinnamon and add vanilla. It's definitely way too much butter. I used it for tart shells, and I kept having to press it down during baking because the butter would puff it up, and I am not sure the bottom will firm up like I want, but the sides were browning so I didn't want them to be too crispy.

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Reviewer:

Lynne23

Reviewed: May 7, 2013

I made this recipe and I don't know what 433 people were thinking!!! I was so disappointed, it was crumbling! Mind you, the graham crackers were finely destroyed to dust to get this right and yet what I pulled out of the oven seven minutes later was definitely not a crust.

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Reviewer:

MangoLimeZest

Cooking Level: Beginning

Reviewed: Mar. 23, 2013

Very simple to make! Turned out great great. I did use cinnamon graham crackers, and cut out a little sugar & cinnamon in the recipe, we everyone loved it!

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