Buttery Crunch Crust Recipe - Allrecipes.com
Buttery Crunch Crust Recipe
  • READY IN 25 mins

Buttery Crunch Crust

Recipe by  

"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! "

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch crust Change Servings
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  • PREP

    10 mins
  • COOK

    15 mins
  • READY IN

    25 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  3. Bake in preheated oven for 12 to 15 minutes, until golden brown. Allow crust to cool before filling.
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Reviews More Reviews

Most Helpful Positive Review
Nov 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..

 
Most Helpful Critical Review
Sep 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.

 

34 Ratings

Dec 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!!

 
Nov 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.

 
Nov 09, 2003

This was the first pie crust I have ever made. I baked a perfect pie crust to compliment a coconut cream pie.

 
Nov 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.

 
Apr 18, 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.

 
Nov 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!!!

 

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Nutrition

  • Calories
  • 223 kcal
  • 11%
  • Carbohydrates
  • 17.3 g
  • 6%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 16.6 g
  • 25%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 83 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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