10 Reviews of Graham Cracker-Coconut Pie Crust

From: Barb Witherspoon

On Oct 3, 2006

Yummy! I made this with Low Fat Low Calorie Cool 'n Easy Pie!, Low Fat Low Calorie Cool 'n Easy Pie, using this crust instead of the pre-prepared one called for in the recipe. I also used regular Jello. As good as the pie filling was, this crust stole the show; it was absolutely delicious! Mmmmmmmm!! I can't wait to make this again, and next time I'm going to try a coconut cream pie. This recipe was a snap to make, too. Thanks for posting. Recipes like this show me yet again why I love the 'zaar so much.

From: onlyme

On Jul 23, 2004

If I could give you 5 stars 3x over I would. You and LDJ (LDJ recommended this recipe for Easy Blueberry Cream Pie #43215.) I made it and two other pies one with raspberries, added some pecans to the crust; and the other was with pineapple topping all 3 with the cream cheese filling and your so yummy pie crust.

From: LizAnn

On May 11, 2005

Yummy! I used this for my tofu pie recipe and used unsweetened coconut from the health food store adding a little sugar to the recipe. It is a delicious crust. Thanks for sharing!

From: Creation in Hope

On Nov 27, 2009

I was making a coconut pie for Thanksgiving, and I wanted to add a little something, something to it. I wasn't sure what so I found this. I used Chocolate Graham Crackers. OH man was it the extra kick that it needed. I did have to add quite a bit more butter to it to get it to hold together, yet it was just what the pie needed.

From: 1TexasLizard

On Dec 28, 2005

Absolutely FABULOUS! Simple to make and mighty tasty if you enjoy coconut. Thank you for such a wonderful recipe. Oh, I used it with Nummy Easy Key Lime Pie Nummy Easy Key Lime Pie. The best combination!

From: xpnsve

On Apr 10, 2005

In one word: PERFECT! This is exactly what I was searching for!! I wanted something other than an ordinary graham cracker crust for my banana cream pie and I FOUND IT!! This pie crust was superb, I am very impressed with this! Extremely easy; I did, however, add a little more butter to the mix to moisten a bit. This is the ONLY graham cracker pie crust I will use

From: mich26

On May 9, 2008

I had to keep adding butter to get it sticky enough to press into the pan. I think I ended up using a little less than 1/4 c, but I think I should have used more, as it was still pretty dry. I baked it longer than it said and it was still just soft. I like my crusts on the crunchy side. My husband liked it though, because of the coconut...

From: somethyme

On Oct 5, 2009

Good crust! I toasted the coconut a little bit before adding it, and I also had to add more butter- probably about 4-5T total, and it was still a little dry, but it tasted great. I made it for the Key Lime Pie recipe that's on the bottle of Joe and Nellie's Key Lime juice. Topped that w/ whipped cream that I'd added 3T of instant vanilla pudding to... turned out really delicious!

From: LARavenscroft

On Feb 15, 2009

I was making Super Easy Coconut Cream Pie for our Valentine's Day dinner at church and was having an awful time with my regular pie crust recipe so I decided that I needed a graham cracker crust for the second pie. Because I can't have wheat, I substituted crushed up cookie crumbs for the graham crackers and like another reviewer did need additional butter to make the crust stick together a little better. But all, in all this was a good crust and I will use it again. Thanks for posting this.

From: Julie F

On Feb 17, 2008

I used this when I made a recipe calling for a coconut macaroon pie crust. I couldn't find coconut macaroons that I wanted to use in their recipe, so I used this recipe instead. It was a raspberry cheesecake pie, and it turned out pretty good. The crust was much better than the cheesecake!