Prep 10 mins
Cook 0 mins
A neat twist on crumb crust perfect for chiffon or cream pies. Sub pecans, walnuts or almonds, if you wish. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- Mix ground nuts with sugar in an 8" pie plate.
- Press this mixture against the pie plate.
- Fill with chiffon or cream pie filling.