Total Time
Prep 30 mins
Cook 7 mins

Has a distinct nutty flavor that goes well with many pie fillings.

Ingredients Nutrition


  1. Lightly butter pie pan and set aside.
  2. Combine nuts, brown sugar, and flour in the container of a food processor; process in a number of long bursts until the nuts are very finely chopped.
  3. Transfer the mixture into a big bowl.
  4. Run your fingers through the mixture, breaking up any bigger pieces the machine may have missed.
  5. Stir in the graham cracker crumbs, cinnamon, and salt.
  6. Add in the butter and mix well.
  7. Mix first with a fork, then with your hands, and rub everything together thoroughly to form evenly dampened crumbs.
  8. Spread the crumbs evenly and loosely in the pie pan, pressing them into the bottom and up the side.
  9. Refrigerate 5-10 minutes.
  10. Place on the center oven rack in a 350° oven and bake 7 minutes.
  11. Let cool on wire rack before filling.
  12. For ice cream pies or other icebox pies, refrigerate the thoroughly cooled pie shell for 10 minutes before filling.


Most Helpful

This was delicious with a filling of butterscotch pudding, and chopped pecans on top. Will try it next with cheesecake (as a substitute for Zwieback crust--since Zwieback is no longer made by Nabisco.

Chef Carolyn H. May 07, 2010

This was very good. I added a little Graham crackers in with it. It got rave reviews.

KT~Lynn November 13, 2007

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a