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This makes a great crust! Sweet and a tiny bit crunchy. I used whole graham crackers that I crumbed using my blender. I'm using it for a jello and cool whip pie in a 9 inch shell. Thanks!
It is key to have a pie crust recipe,and this is it.SO easy,and just perfect! A+ Thanks a bunch for posting this! 8)
Its great for any type of pie. I would use a 9 inch pie pan.
just what I was looking for. FYI- I used a sleeve of graham crackers and then ground them up-I didn't have pre-ground ones to measure. It was exactly the right amount.
I used this crust but used smashed up Ginger Snaps. It was really really tasty but the only thing that bothered me was that the crust stuck really bad to the pie plate. I guess I should have sprayed it with cooking spray first. Will try again. Nice and easy though.
Great, simple crust. Not too sweet, not too coarse or soggy - just right in texture and taste.
Very good! I used this crust for a cheesecake and it came out perfect. The curst is very sweet, a little crispy and held up well. I will use this recipe again.
Perfect and simple.
Great! I made this as the bottom for Juniors Cheesecake (http://www.recipezaar.com/recipe/reviews.php?rid=17927) instead of the spongecake crust. Perfect! I only have to cook it for 8 minutes or it gets a bit scorched, btw.
All I can say is excellent, it was a great crust for my husbands Cherry Cheesecake (Cherry Cheesecake Pie)!!! We usually just buy the store bought graham cracker crust. We will be using this one again. Thanks for posting!!!