The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 1, 2009
LOVED IT! I subbed 1 Tbs. honey for the sugar and used margarine instead of butter. It would make a really good granola too.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 14, 2009
Seeing this recipe spurred me to make a nut crust for a tart instead of pastry. I use brown sugar, and probbly a little less of it, instead of white, plus I bake it a bit longer than called for in the recipe. Otherwise, it is pretty much the same. Very delicious with the chocolate mousse filling I was using at the time, also great for cheesecake instead of regular raham cracker crust for a little more crunch.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Mar. 19, 2009
I needed a crust for a friend that can't have gluten, and this worked well. I filled it with a mix of apples, spices, and honey and it tasted good. I marked it down strictly because it didn't hold together as well as I had hoped.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Jan. 6, 2009
I used this for pumpkin pie last fall, using pecans instead of walnuts, and it worked very well! I was afraid it would crumble when cut, but it was actually quite crunchy and held together. Will definitely try this again, with different pies.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Aug. 12, 2008
i'm new to baking and this is the first time i have ever made pie crust. this recipe is so good and easy! i used 1 3/4cup of walnuts ground up in my blender. i also added a tablespoon of brown sugar in addition to the white sugar. i used a cheesecake filling and topped it with all kinds of fruit. YUM!
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Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 11, 2008
This is a great recipe for those who want to avoid gluten. It tastes great and holds up to a lot of pie fillings. Thank you.
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Cooking Level: Expert

Home Town: Salmon, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Mar. 24, 2008
Easy and fast.
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Cooking Level: Intermediate

Home Town: Eureka, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jan. 2, 2008
Wow! Really tasty - I will use this one again when I want a change from graham cracker or regular pie crust. I used brown sugar to try to replicate a Raspberry Walnut Tart I had at a restaurant, and the crust was dead on. (Need to work on the filling though!) Pecans would do nicely also. Thanks for sharing!
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Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA
Living In: Holden, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 22, 2007
Very Nice! Used this at the bottom of a spring form pan for a no-bake apple cheesecake. Wasn't sure if the butter should be cold or melted, so I just used some softened room temperature butter & it was perfect.
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Cooking Level: Expert

Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 5, 2007
Great with Fudge pie! EXCELLENT! I had this at a restaurant in Texas with a fudgey pie and it was so memorable that I went looking for the recipe. FOUND IT!
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Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Poznan, Greater Poland, Poland

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Dec. 22, 2006
This was very good. My husband wanted me to use the salted mixed nuts he ground up so I did. Very rich but so good. I didn't make a pie crust but used it for tiny tarts. Time consuming but worth it. Now he wants me to try it with ground cashews.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Sep. 23, 2006
Instead of ground walnuts, I used chopped walnuts instead. And it turns out really crunchy. Great for chocolate fudge pie!
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Cooking Level: Intermediate

Home Town: Toa Payoh, Central Region, Singapore
Living In: Grand Junction, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Jan. 25, 2006
I may have put in more butter, but this crust was a little greasy. Next time I will be more careful. The crust did taste great though. Goes well with a light pie.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Mar. 31, 2005
EXCELLENT pie crust! I substituted splenda for the equivalent of 2 tbsp of sugar and put SF Chocolate fudge pudding in it. YUMMMM! Thank you for a wonderful pie crust!
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Cooking Level: Expert

Home Town: Buffalo, New York, USA
Living In: Kenosha, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Feb. 23, 2005
Very good with Banana Pineapple Delight from this site. I didn't have any ground nuts on hand, so I food processed some walnuts and pecans together. It worked fine. I saved some of the sugary, buttery pieces to sprinkle on top for decoration.
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Cooking Level: Expert

Home Town: Paintsville, Kentucky, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.58 star rating.
Reviewed: Sep. 27, 2004
Interesting recipe. It was quite greasy but the flavor was very good. I used brown sugar instead of white and I added some nutmeg.
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Cooking Level: Expert

Living In: Overland Park, Kansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 8, 2004
I have only tried this once and I used it with a tripleberry pie filling (I would not suggest this crust for that). It is a great crust and I want to use it again with a chocolate pie filling or maybe even apple... I like the nuts!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 14, 2003
Wonderful and easy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 7, 2003
Oh my gosh was this a yummy twist for cheesecake! I had pecans on hand so that is what I used and it turned out AWESOME. People were expected the usual graham cracker crust and were pleasantly surprised! I will use this one again without a doubt!!
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Cooking Level: Intermediate

Living In: Naples, Florida, USA

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