Nutty Graham Cracker Crust




  • 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.