Nutty Graham Cracker Crust

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

• Ready In: 37 mins
• Yields: 1 9-inch standard or 9 1/2-inch deep-dish pie shell

Ingredients

• 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

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.