Rating: 4.5 stars
51 Ratings
  • 5 star values: 38
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

This crust is especially good as a base for Eggnog Pie with Rum, but can be used with almost any custard pie.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir together ground nuts, cinnamon, and sugar. Mix in melted butter.

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  • Press the mixture into the bottom and up the sides of a 9 inch, deep-dish style, pie pan. Chill the unbaked crust in the refrigerator for about 30 to 45 minutes.

  • Place pie crust on a cookie sheet, and position on the middle rack of a preheated 350 degree F (175 degree C) oven. Bake for 12 to 15 minutes, or until lightly browned. WATCH it carefully, as nut crusts burn easily; they DON'T have to turn black to taste burnt! Cool completely before filling.

Nutrition Facts

264 calories; protein 2.5g; carbohydrates 12g; fat 24.6g; cholesterol 15.3mg; sodium 0.8mg. Full Nutrition
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