7 Reviews of Plain Graham Cracker Crust

From: Katherine!

On Feb 2, 2008

So good, holds together nicely but isn't rock-solid. Yummy, yummy, yummy!

From: Kaarin

On Jul 25, 2006

A very easy recipe that holds together well. I baked this in a 9 inch pie pan-for about 10 minutes-and filled the shell with raspberry chiffon. It was delicious! Thanks!

From: newspapergal

On Mar 14, 2005

Great. I used this to make a key lime pie. I didn't crush the crackers as finely as pre-packaged crusts, but guests raved over the crunchy & buttery crust. I used reduced-fat honey grahams. This would also work with vanilla wafers.

From: shells75

On Mar 5, 2005

Thanks for posting. I won't have to look all over the place when I want to use it. I use this for Juniors Cheescake instead of their scant almost no crust recipe.

From: *Pixie*

On Aug 3, 2005

Quick and easy. The ratio of butter to graham cracker crumbs seemed perfect. I'm cutting way back on sugar these days, so insteading of adding sugar to the graham cracker crumbs, I just added 1/4 cup more crumbs to make up the volume. I used the back of a fork to press it up the sides of the deep dish pan I was using and tap down the bottom. I baked for 7 minutes. Thanks, CookingMonster.

From: Kelsey*

On Jan 26, 2008

I loved this! There was a little too much to press into my tart pan, but that was no problem. 3 ingredients, and the result was fantastic! Thanks!

From: Kim D.

On Apr 16, 2005

This graham cracker crust had a wonderful flavor, but the recipe didn't quite make enough to go all the way up the sides of my 9-inch Pampered Chef pie stone. Next time I will make 1 1/2 the recipe to make sure it covers the sides. The recipe was nice and easy, and I will be making it again. Thanks CookingMonster!