Buttery Crunch Crust

Rating: 4.63 stars
35 Ratings
  • 5 star values: 25
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

This tasty crust can be made for any type of custard or cream pie. In fact, it goes well with anything. It can be made with coconut or chopped nuts. Pecans or walnuts work best. Delicious! A special treat!

By sal

Gallery

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
8
Yield:
1 - 9 inch crust
Nutrition Info
Advertisement

Ingredients

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

Directions

  • Preheat oven to 400 degrees F (200 degrees C).

    Advertisement

  • In a medium bowl, mix together pecans, sugar, and flour. Stir in melted butter or margarine. Reserve 1/2 of the mixture for topping the pie, then press the rest evenly into a 9 inch pie pan.

  • Bake in preheated oven for 12 to 15 minutes, until golden brown. Allow crust to cool before filling.

Nutrition Facts

Per Serving:
223 calories; protein 2.4g 5% DV; carbohydrates 17.3g 6% DV; fat 16.6g 26% DV; cholesterol 30.5mg 10% DV; sodium 83.3mg 3% DV. Full Nutrition
Advertisement

Reviews (29)

Read More Reviews

Most helpful positive review

SANDEEJO
Rating: 5 stars
11/10/2003
This Recipe was fantastic Highly recommend except before baking I would suggest sticking the crust with a fork before baking to prevent any bubbles from forming. totally delicious even my non-crust eating teenager gobbled it up.. Read More
Helpful
(21)

Most helpful critical review

Tara Thomas
Rating: 3 stars
09/02/2005
I was not impressed with this crust. It was certainly easy to make and it was sufficent with the custard pie that I made but it just lacked the flavor needed for me to give it a 5. A tip: if using this crust with a cooked pie (as opposed to a bannana cream or something) DO NOT COOK THE CRUST SEPERATELY! It will be overcooked. Read More
Helpful
(21)
35 Ratings
  • 5 star values: 25
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Tara Thomas
Rating: 3 stars
09/02/2005
I was not impressed with this crust. It was certainly easy to make and it was sufficent with the custard pie that I made but it just lacked the flavor needed for me to give it a 5. A tip: if using this crust with a cooked pie (as opposed to a bannana cream or something) DO NOT COOK THE CRUST SEPERATELY! It will be overcooked. Read More
Helpful
(21)
SANDEEJO
Rating: 5 stars
11/09/2003
This Recipe was fantastic Highly recommend except before baking I would suggest sticking the crust with a fork before baking to prevent any bubbles from forming. totally delicious even my non-crust eating teenager gobbled it up.. Read More
Helpful
(21)
amydoll
Rating: 4 stars
12/18/2004
Yummy, this crust was good. Ironically though, I am not a fan of most nuts so I substituted with Grape Nuts cereal and that worked very well. Very easy to prepare. This is also excellent with cheesecake. Great variation from boring old graham crackers!! Read More
Helpful
(18)
Advertisement
Mindy Perkins Carlson
Rating: 4 stars
11/20/2005
If you're looking for a tastier alternative to a graham cracker crust this is it. It's pretty yummy. I don't know how you could get enough out of this recipe to use half for the crust and half for topping. It has to be miswritten. My modifications: I toasted the pecans for a more intense flavor. I also toasted some coconut and ground it up in my food processor and added that in. The nuts and coconut came out to about 3/4 cup so I decreased the flour by 1/4 cup. That was a good change and was awesome with coconut cream pie. Read More
Helpful
(12)
METROPHOBIA
Rating: 5 stars
11/09/2003
This was the first pie crust I have ever made. I baked a perfect pie crust to compliment a coconut cream pie. Read More
Helpful
(10)
Peggy O
Rating: 5 stars
11/09/2003
I loved this crust! I used a ceramic pie plate and had difficulty getting the crust out intact. Next time I'll grease the pan. Read More
Helpful
(10)
Advertisement
JHENRY28
Rating: 4 stars
11/09/2003
This was delicious. I surfed the net since I had extra pie filling but lacked pie crust. Perfect pumpkin pie (using walnuts). I'm not an avid cook and was very pleased how easy this was to make! Hopefully I will find more receipes like this one!!! Read More
Helpful
(8)
MANDI-O
Rating: 5 stars
04/19/2004
This was my first attempt at making crust from scratch and it was EXCELLENT!! I didn't have any pecans so I used almonds instead. My husband loved it and it couldn't have been easier or quicker. If you're like me and terrible at rolling things out then this recipe is definitely for you. Read More
Helpful
(7)
JOSIE
Rating: 4 stars
02/15/2004
Hmmm...this crust would have made a good cookie. I loved the fact that it only took me about 5 minutes to make and it used melted butter rather than room temp. I paired this with a French Silk Chocolate Pie which was a bad idea..(I should have used a more delicate crust). I think this would be good with maybe a pumpkin or lemon pie. I'm giving this 4 stars for the ease and taste..(it was like a pecan shortbread). Thanks for sharing. Read More
Helpful
(6)
More Reviews
Advertisement
© Copyright 2020 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 11/25/2020