Oatmeal Nut Pie Crust

Submitted by MI Mitten

"I just found this recipe in an old band bosters cookbook and placing it here for sharing and later use. The recipe mentions that it is a good substitute for graham cracker crust. It sounds good to me and might be a good alternative for cream pies or maybe even dutch apple or cherry."

 

• Ready In: 15mins
• Ingredients: 6
• Yields: 1 9inch pie

ingredients

• 1 cup rolled oats
• 4 tablespoons brown sugar
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon vanilla
• 1⁄3 cup melted butter
• 2⁄3 cup finely minced walnuts

directions

1. Preheat oven to 350F.
2. Toast oatmeal in a shallow pan for 10 minutes to brown, watch carefully.
3. Remove from oven and in small mixing bowl combine oatmeal with remaining ingredients.
4. Press into 9-inch pie plate.
5. Fill with desired filling and bake or bake crust empty for later use.

Reviews

[One Happy Woman]

This is fabulous - I've been looking for a truly good non-wheat pie crust and this is the best so far. Just a few tiny changes: instead of toasting the oatmeal in the oven, I stirred the oats in a medium-hot iron skillet. No particular reason, it was just on the stove and ready to go. Used Splenda instead of sugar, as we're low-carbers - didn't miss the brown sugar at all, plenty of flavor. Mixed it all up in the food processor. What a snap to make. Thank you, thank you! This one's a keeper!

 

[Derek W.]

I used pecans, also used food processor on both after browning perfectly. Used Coconut Sugar and everything else the same. It worked out great, next time I'd process a bit more for a finer texture. Excellent recipe, thank you very much for sharing!

 

[indieintoledo]

Just what I was looking for to pair w/ lime curd for a tart! I opted to pulse in food processor after mixing all ingredients as I wanted a little finer texture on the oats. I forgot to time it since no bake time was given for an empty crust...I just pulled it out when it looked golden, and suspect it was about 15-20 min. in oven total in glass pie pan. Pressed into pan well, but would weight it down in the future baking it empty. I submitted a picture of what it looked like after baking. Great texture to compliment curd!