Recipe by ratherbeswimmin'
Has a distinct nutty flavor that goes well with many pie fillings.
Top Review by Chef Carolyn H.
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.
- 3⁄4 cup coarsely chopped walnuts or 3⁄4 cup pecans or 3⁄4 cup dry roasted peanuts or 3⁄4 cup undyed pistachios
- 2 tablespoons firmly packed light brown sugar
- 2 tablespoons all-purpose flour
- 1 cup graham cracker crumbs
- 2 tablespoons graham cracker crumbs
- 1⁄4 teaspoon ground cinnamon
- 1 pinch salt (big pinch)
- 1⁄4 cup unsalted butter, melted
Directions See How It's Made
- Lightly butter pie pan and set aside.
- 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.
- Transfer the mixture into a big bowl.
- Run your fingers through the mixture, breaking up any bigger pieces the machine may have missed.
- Stir in the graham cracker crumbs, cinnamon, and salt.
- Add in the butter and mix well.
- Mix first with a fork, then with your hands, and rub everything together thoroughly to form evenly dampened crumbs.
- Spread the crumbs evenly and loosely in the pie pan, pressing them into the bottom and up the side.
- Refrigerate 5-10 minutes.
- Place on the center oven rack in a 350° oven and bake 7 minutes.
- Let cool on wire rack before filling.
- For ice cream pies or other icebox pies, refrigerate the thoroughly cooled pie shell for 10 minutes before filling.