I was pretty stupid with this one: When I read "16 graham crackers" I thought the WHOLE cracker (with the 4 separations in it) was 1 cracker, when it was actually 4!!! So I ended up using 64 crackers (4X the number needed), which of course resulted in there not being enough butter to moisten them. After I realized this, I removed 1/2 the crackers and added another 1/4 cup of butter, and it turned out fine even though the proportions were off! Make sure you know that 1 cracker is 1/4 of a "sheet" as it comes in the package!
4*'s because the recipe needs an alteration. Sorry, but some of these reviews are just dead wrong in terms of what is meant by "16 crackers." The only way to fill up the pie plate (I used a 9 inch) substantially enough to get a sturdy crust is to use 16 WHOLE graham crackers: that's 16 of the large rectangles. Otherwise your crust will be flimsy & very difficult to spread evenly. However, in using 16 whole crackers you have to increase the butter to a 1/2 CUP. With those indications it's a great crust. I made it with Key Lime Pie VII so the no-sugar-needed aspect of this crust was a perfect compliment. I did not pre-bake (only baked the time necessary for the pie) and I greased the pie plate w/ the butter wrapper. The pie slices slipped right out.
Great! I used this for cheesecake and didn't prebake it beforehand. I used 1 1/2 cups of graham cracker crumbs. Delish!
A perfect pie crust. All that added sugar in other crusts is unnecessary! This works well with either butter or margarine and it's an easy start to a super-quick recipe - a pudding pie!:) Although you might want to spray a little non-stick spray into the pie plate before adding the crumb-butter mixture I've had problems trying to get the crust to come loose from the pan. A little Pam spray and it's so much easier. Thanks Sara!!
I'm giving this recipe only 4 stars since it doesn't give enough information otherwise it's a good crust. If you're using a deep dish pie plate you'll need to increase the recipe. Also if you're using Graham Cracker crumbs then you'll need actual measurements. Therefore for a deep dish pie crust use 2 cups crumbs and 1/2 cup butter/margarine. And make sure you press down firmly all over the pie plate.
I've always made this crust by eyeing the proportions - it's great to finally have an exact recipe! It looks like 1 tbsp butter per 'sheet' of 4 graham crackers. Crushed the graham crackers in a ziplock bag with a rolling pin. Works great with margarine also thanks!
I have made this crust many times from this recipe and it always turns out great. I usually double it and put it in a casserole dish for a larger dessert. Be sure to press it firmly. That is the key to success.
As far as taste goes I would give this a 5 but it was just a pain to make. I needed about another tablespoon or so of butter (don't expect it to clump so much). It just takes some time to get used to it get working with it in the pie pan to stick and hold a good shape. After baking however it keeps together perfectly.
Shame on me for not reading the reviews before making this crust! I always get confused about what makes up "1" cracker - I guessed wrong and figured 2 crackers per sheet and had WAY too many crumbs and a crust that fell apart. Otherwise this is a nice simple graham cracker crust recipe.
Thia came out too crumbly. It would not hold together even after baking. And then once I filled and baked per pie instructions my crust smelled burnt. I must have done something wrong. If I make again I will use more butter and I will not bake until I fill the crust.
