Reviewed: Oct. 25, 2012

Great recipe! I use this a lot. I omit the cinnamon but keep the rest of the ingredients the same. Removing the cinnamon is just a personal preference I'm sure it is great with it.

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Cooking Level: Expert

Reviewed: Oct. 14, 2012

Maybe it was oven, but I would shorten the oven time to half :)

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ChristyCookies

Reviewed: Oct. 6, 2012

Simple, delicious, and spot on. Follow to a T, and you will have a perfect foundation for pies and cheesecakes!

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Reviewer:

RebeccaD

Cooking Level: Intermediate

Living In: Millerton, New York, USA

Reviewed: Oct. 5, 2012

This recipe works quite well for a basic graham cracker crust. I've used these measurements when preparing a chocolate crust as well, with the exception of reducing the sugar to about 1/8 cup.

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stephanie

Cooking Level: Expert

Reviewed: Sep. 17, 2012

This will now be my go to recipe for crust.

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cgm

Reviewed: Sep. 17, 2012

This was good!

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chef nas

Cooking Level: Expert

Reviewed: Aug. 22, 2012

I found after baking the crust, it came out way to hard. We could not cut through it. I would try the recipe again, but maybe cook it less or at a lower temp (I am also not sure the oven I used is accurate).

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ksmyers2004

Reviewed: Aug. 18, 2012

Thanks for the recipe. It worked really well. I used Honey Made Graham Crackers so cut down on the amount of sugar I added.

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NJSS2000

Reviewed: Aug. 16, 2012

I thought that the taste and texture of the crust was really good, however, I thought that the crust was too thick and could have been reduced by at least 1/3.

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horse-lover

Reviewed: Aug. 10, 2012

Super easy and very tasty. Used low fat honey grahams, which I crushed in a plastic bag with a rolling pin (I was surprised at how much work that actually required). I used about 12 full crackers (with 4 sections each) to get 1 1/2 cups of crumbs. Made a very nice shell for my Key Lime Pie.

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