The ratio of butter to graham crackers is way off. I've used other graham cracker crust recipes before with limited success and wanted to try a new one, probably should have kept looking. The butter is greasy and it's all soggy BEFORE you bake it, when I put it in the oven the sides slid down and just made one thick greasy bottom crust.

This is my favorite crust... I usually eat the actual cheesecake first and save the crust for last!

The sweetness goes really great with key lime pie. Sometimes I need to add a little more butter... less so when my graham crackers are older / moister.

1/4 cup of butter IS 4 tablespoons. Add 2 tablespoons to that 4 as the recipe states and that makes 6 tablespoons. I thought it turned out great.

I've used this recipe numerous times with great success. It could not be easier. I keep it taped to the inside of my cabinet for easy reference, although I should know it by heart by now!

This recipe should have been a cake walk to complete. I mean, it is only a graham cracker crust, right? And hey, don't you like the idea of having a ""fresh"" crust when you are making a homemade pie? I know I do. But the messurements were off. You need to use at least 6 tablespoons of butter to get the right texture for the crust mixture. And even then, I still think that it could have used more for more ease at pressing into the pie plate.