41 Reviews of Graham Cracker Crust

From: Jane from Ohio

On Apr 29, 2005

This crust is delicious. I used a clear glass pie dish and baked it at 325 degrees for 10 minutes. I came out perfect. I made this crust with the Butterfinger Pie #29478. This is a keeper. Thanks so much for sharing.

From: Juleskees

On Dec 6, 2007

Terrific pie crust!! I used it for a banana cream pie, Granny's Banana Cream Pie, twice now and it is delicious! I used the white sugar so it wouldn't be overly sweet and it was great. Just a note to you novice cooks like myself, only press the crumbs in lightly, otherwise it will be too hard and almost impossible to cut into. Thanks for a great recipe MommyMakes!

From: KC_Cooker

On Aug 20, 2005

This was so incredibly easy to make and it makes a delicious, sweet crust. I only baked it for 7 minutes in a white glass pan because the cheesecake I'm making requires 45 minutes of bake time. I didn't want the crust to get overdone. The brown sugar really adds a unique taste to the crust! Much better than store bought and almost just as easy! Thanks MommyMakes!

From: ~*Miss Diggy*~

On Apr 17, 2005

This crust tastes like toffee, and it is super sweet. It turned out really nice, and I did make it with The Best Ever Cheesecake recipe you suggested, and it was so good. I will try this one with a different pie, maybe a apple something or other. If you arent wanting a really sweet crust, then do not use this recipe, but if you like really sweet stuff, then this is for you. THANKS!

From: Brandyberry

On Sep 13, 2007

I had always thought I should be able to whip up a graham cracker crust from scratch without a recipe but they never turned out quite right. So I decided to find a "recipe" for it and tried this one. I had to make 12 pies for an event I catered and every one of them turned out magnificent (thats better than 5 stars)! MommyMakes has the perfect ratios to make a crust that doesn't crumble when cut. 1 cup was plenty to fill my 9" pyrex pie plates. I add the sugar to the blender as I am crushing the crackers to make sure it gets distributed throughout. I will definitely use this recipe a lot in the future. Thank you for posting!

From: Marg (CaymanDesigns)

On May 9, 2007

I used this crust for Vanilla Cream Pie. I thought the sound of the brown sugar in a graham cracker crust sounded intriguing. We did think the variation of flavor was good, but it was way too sweet for our taste. I also had a lot of trouble with it sticking to my glass pie plate. If I make it again, I'll spray the pie plate and reduce the brown sugar to only a few Tablespoons. Thanks for posting!

From: ZJDad

On Oct 22, 2006

I've used this crust many times to make Libby's Famous Pumpkin Pie (Libby's Famous Pumpkin Pie). My recommendation with that recipe is not to cook the crust before filling it. I've found that the pie crust tends to burn at the edges if I use it then. That would probably be true with any recipe where the starting temperature is 425, but that's just a guess. The recipe is great, has a great flavor, and is really simple. I do find it turns out better if I break up the graham crackers myself rather than buying graham cracker crumbs. It comes out much fresher that way.

From: oilpatchjo

On Jun 24, 2008

I have made this crust many, many times always consistent holds especially well for my cheesecakes, as I always leave them to ripen in the spring form pan for 2 days in my refrigerator and they slide off the bottom form easily. I like the sweetness and the crunchiness for my cheesecakes and pies. I also will add finely chopped pecans to taste especially for my DH who loves them. I prefer the brown sugar demerara it is crunchy and not so sweet. Sorry, I took so long to post the review MommyMakes!

From: Lainey6605

On Aug 8, 2007

This is a delicious crust and so very easy to make. I made it with "Easy Key West Key Lime Pie" and it came out perfectly. I love the addition of the brown sugar. I made one in a silver pan and I wouldn't recommend baking at 350 degrees because mine got a little browner than I wanted it. The other crust was done in a lighter pie pan for 10 minutes at 300 degrees and that was just right. Thanks for sharing!

From: Lori Mama

On Jan 20, 2006

This works equaly well with a chocolate crumb using the brown sugar. I used it with So Easy Banana Caramel Cream Pie (No Bake) So Easy Banana Caramel Cream Pie (No Bake). Perfect combination.