The delicious looking shell came out of the oven as a pie pan of hot greasy goop!
I found that you needed to add a little more butter to get it to stick together properly, BUT... then it tasted a little too buttery. I was Very Impressed though... first time I made graham cracker crust and i thought it turned out great
There was too much butter for the amount of graham cracker crumbs, so I mixed in about another half cup. I did not add the cinnamon but I'm sure it would be delicious. It was fanastic under my pumpkin pie!
Not only did I love this recipe, but I also loved reading the negative reviews! LOL If this graham cracker crust doesn't work for you, then you weren't looking for a graham cracker crust. :)
simple, and absolutely delicious. it's super buttery, goes so well with a simple cheesecake
Great crust! Use the cinnamon, it's great when it fits the filling (i.e., most fruit pies).
Way too much butter. It was like spreading a thick paste into the pie plate. I didn't find it too sweet like many others commented, but if I make it again I'll cut down on the butter.
Great recipe! Used coconut oil instead of butter which probably made it a little more rich. Used 1/4 tsp cinnamon.
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.
This was the best graham cracker crust I ever made! It was buttery and sweet and perfect with the cheesecake I made! I will defintley make again!! Thanks! I used Keebler's Graham cracker crumbs with this.
1 box of Graham crackers made a double recipe. Used these for the crust for Mini Cheesecakes . 1 tbsp of mix per cupcake paper & pressed down with a juice glass. They were a hit
This recipe did not work out for me at all, my pie crust turned into graham cracker crust. I did another recipe with 1 1/4c graham crackers and 1/4c butter which turned out marvelously.
This is a really good graham cracker crust recipe. I also used a little less sugar and it was wonderful. I used it for a cheesecake recipe.
Very good graham cracker crust. I used it for the Marbled Pumpkin Cheesecake. I had to increase the ingredients for 12 servings and found that it had to bake for at least 15 minutes extra, just because it wasn't very crisp yet. The overall flavor complimented the cheesecake very well, maybe even a little bland but sometimes that works well with pies. ALSO, i added about half an egg to the mixture to make sure that it would stick together well and not crumble too much. A very reliable and simple crust :)
I omitted the cinnamon because I did not think it would compliment my filling. The crust was good, but didn't pack down as hard as I would have liked. My filling required some spreading and I had some of the crust start to pull up while spreading.
I love this crust with Lemon Icebox Pie III. I cut back on the sugar and butter and use my cuisinart food processor to whip this up in about 30 seconds!!
This recipe was the best graham cracker crust ever! I used graham wafer crumbs and didnt change any of the ingredients. I added the cinnamon like the recipe suggests and you could definetly taste it and it tastes really yummy! I used it with a chocolate pudding pie and the chocolate and cinnamon went together nicely.
Baked as instructed. Nice flavor, but it was harder to cut than I expect from a graham cracker crust.
i used this for the white berry pie also on this site, a perfect crust! will stick with this one ....manythanks.
Easy, yet delicious! I will never buy a pre-made crust again! Thanks for sharing!
This was a bit too buttery. I'm going to try it with only 4 tbsp of butter next time.
So easy and delicious. Does not even compare to store bought! hint--combine graham crackers and sugar before you add the butter. The first time I made it I added everything all at once, and it didn't combine as well. I used one paper pkg of graham crackers and it was just right.
I always make my own and this recipe works well. If you always have bought store bought ones, try a homemade one and you will never buy one in the store again. These have a lot of flavor and the store ones are always so bland.
Great recipe and fast! Try omitting the cinnamon, adding 2 Tbs peanuts and 1/2 teaspoon kosher salt and mix in a food processor or ninja... Nice variation for lemon or lime pies..
Super simple, super easy, super versatile. I will certainly be returning to this recipe!
This one works all the time. Good one to rely on.
This is the best GC recipe that I've ver tried! Even my father who is very picky just loved it! I added a full tablespoon of cinnamon and it was even better!
Very good, although I did have to double the recipe to get enough to make a cheesecake in a standard springform pan. Had some leftover, but wouldn't have had enough with just one recipe.
Very good. Needed a little more butter than called for to make it good and solid.
I normally can't stand Graham cracker crusts... But this may have changed my mind! I needed the recipe for a key lime pie and this was perfect. Super simple, super easy, super quick, and super yummy!!
A simple, but excellent graham cracker crust. I find that 9 full crackers is just about 1 1/2 cups. This crust comes out perfect every time I make it. Thank you for such an easy and delicious recipe!
Very easy to make. I used it to make mini cheesecakes in cupcake papers.
I would have rather had a store-bought crust, then to have wasted my time making this crust.
This is a wonderful, basic recipe. I also use the Honey graham crackers and use abou 1//4 c. sugar which is perfect. I try to vary the size of my crumbs, some chunky, some finer. It is funny, but that little change causes people to rave about it!
Very good, I used crushed animal crackers instead-the plain,not so sweet ones and it turned out very tasty!
I tried this crust & my family LOVED it! It was quick & easy. I found it to be too sweet but next time I'll just use less sugar.
My recipe didn't call for a pre-baked crust, so I baked this with my filling for the time on the pie recipe. It turned HARD AS A ROCK (even with a juicy filling!) Maybe this would be better with unbaked, cream pies.
I broke my store bought crust and had to make my own. I'm so glad I broke that store bought crust. This turned out so better! Thanks for saving my pie!
This recipe was too soggy. It tasted great, but the texture was chewy and the crust wouldn't go up the sides of the pan to form a full crust since the mixture had so much butter and made the crust too heavy to stay up.
So good! Followed the recipe exactly & baked it in the oven - it was delicious! The perfect crust for my Nutella cheesecake.
Made this yesterday for the Strawberry Pina Colada Pie on the website. It turned out great, will definitely use it again.
Simply and delicious! It was almost the same recipe that I use for my cheesecake. I use an extra 1/2 cup of graham crackers and no cinnamon in that recipe. One sleeve of graham crackers will give you the 1 1/2 cups. It made just enough to fill my 9 inch pie dish. I used the bottom of a glass to help press it down.
This recipe is pretty much the same as all other graham cracker crust recipes, and for good reason, it works! Quick, easy, & tasty!
Great flavor, but too much for 9" pie plate. Very thick. Maybe I didn't press it down hard enough. Thanks
This was my first attempt at a graham cracker crust. It was very easy, and very fast. I added the optional cinnamon. The amount of cinnamon was just enough to give the crust a special flavor without overpowering. Thanks Carol.
Could use less sugar and I don't think it would taste any less tasty... also this makes a really thick crust if used in a normal pie pan (which I like, but it was REALLY thick). But it was really good & I see no reason to look any further for a go-to crust recipe. I omitted the cinnamon due to the type of pie I was making (peanut butter) but think it would be good depending on the flavor.
Filled this crust with ice cream ('very good pie' recipe). I'll use less sugar next time.
This is a great, easy homemade graham cracker crust that you can use for any dessert!
Very easy. This is almost a fool-proof recipe. Just be careful not to use too much butter.
This was great! I used to make a crust for cheesecake and it was so good - instead of the crust being an afterthought, it stood on it's own!
Buttery goodness. My boyfriends favorite pie crust ever. Sometimes I add another 1/4 to the recipe simply to have it thicker. Also, if you think you would rather just go the pre-made route DONT because you can avoid hydrogenated oils this way. Just make sure the graham crackers you choose to get dont have them in it.
Made the recipe with the same measurements, but I didn't have any white sugar, so I used lt. brown. Still tasted great with the key lime pie. Much better than store bought and if you have a food processor it is lickety-split easy.
too crumbly and doesnt hold together that well. Also the crust burned a little bit...i've used pre-made graham cracker crust for the same pie recipe and that didn't burn at all. I'll keep looking for a better homemade graham cracker crust
Good crust recipe. Took advise from others and added more butter and left out the cinnamon this time. Thank you for sharing!
Simple to make, had all the ingredients on hand. Held together nicely after baking....what's not to love??? :)
This was an excellent recipe,however the temperature on ovens may vary.I put my oven on 375 as told by the recipe and it nearly burned the graham cracker to ruin so when cooking these please watch how long and the temperature that its set to.They came out very delicious and what a tasty alternative to regular pie crust,thanks again.
excellent and easy. I bought the already crushed gram crackers so i didn't have to crush them myself, and it worked wonderfully! I was afraid the center would be soggy, but it wasnt! also-make sure to put it in the fridge for about an hour. It helped alot!
Crushed 1 section of a box of graham crackers. Added 4T melted butter and 1/4 cup sugar. Baked as directed for 5 mins. Next time will melt 5T butter. Perfect compliment to the cherry cheesecake recipe from this site.
Easy and yummy!!
Yes, I bought the wrong kind of graham crackers and got Honey instead. I added less sugar and put in cinnamon with a pinch of ground cloves. My boyfriend loved it. Complemented me on the crust instead of the pie... lol
Have used this twice in last couple weeks for various fruit pies (goes great with key lime) - perfect each time!
I made the recipe exactly as written (except for using crushed digestive biscuits instead of graham crackers, which we don't have here in Spain). I made it to use with a no-bake cheesecake and it turned out fine. The crust held up and didn't crumble when filled, cut, etc. and the taste is also good (although I will definitely leave out the optional cinnamon next time).
Good basic graham cracker crust recipe. Try throwing in a handful of coconut flakes to make it extra special.
DO NOT follow this recipe. go back to the standard recipe on the back of the box. It baked out flat, like a pancake...and was Very greasy. No banana cream pie for dessert tonight.
Delicious! I used about 5tbsp of butter instead of 6 and slightly more than 1/4 cup of sugar (brown or white). I baked the crust at 375F for about 8 minutes for my pumpkin pie, because I used homemade pumpkin puree for the pie filling and it had more moisture than the canned stuff. Delicious! This will be my go-to graham cracker crust from now on!
this was only ok, very sweet and not very good with lemon pie. My crust was way to thick, this recipie could make 2 pie pans full.
Delicious and easy! I pulverized the graham crackers into super fine crumbs in my food processor and the result was the consistency of the store-bought but much better tasting.
the taste was exceptional... usually i don't bake my graham cracker crusts but decided to give it a try this time. the result was DEE-lish! it almost tastes like a toffee candy my grandmother makes with graham crackers (YUM!). my only complaint is that when cut the crust seemed more crumbly. oh! forgot to mention that i followed the recipe exactly (minus the cinnamon). :)
I will never buy a graham cracker crust again! this took less time than going to the store, was cheaper, and was 100 times better than the store bought kind! My boyfriend said it was better than his granny's...now THAT is a compliment!
I love this crust recipe. It's simple and holds up well. I use it for all my cheesecakes, and for various cheesecake flavors, it is easy to substitute other cookies/crackers for different crusts (chocolate grahams, gingersnaps, etc). If you keep the crumbs roughly at 1.5 cups, the recipe works well with these substitutions. I also use this recipe for "pre-baked" crusts, for Lemon Meringue or cream pies (which I think taste much better with graham crusts!). Thanks for this recipe!
Easy! Excellent when baked. I used for a cheesecake crust and it was very well received by my family.
GREAT recipe! I was hesitant to add cinnamon but it was a great touch! The recipe made plenty for my 9" pie plate and had some leftover. I used one package of Honey Keebler graham crackers.
This is definitely a keeper recipe! It's so tasty, and so much better than store bought. As graham crackers aren't available in the UK, I used digestive biscuits, but the taste is just the same. Thanks!
This was a really quick crust. I used it (w/out the cinnamon) for my daughter's chocolate cheesecake birthday cake. It was a hit!
