Before using, the pie crust can be prepared and frozen for up to two months.
| Servings: | 8 |
| Yield: | 1 to 9 inch pie |
Ingredients
- 1 ½ cups ground walnuts
- 3 tablespoons butter
- 2 tablespoons white sugar
Instructions
- In a medium mixing bowl, combine all ingredients. Press the nut mixture firmly into bottom and sides of a 9 inch pie plate.
- Bake at 325 degrees F (165 degrees C) for about 10 minutes, or until the edge is golden brown. Cool.
Nutrition Facts
| Calories | 148 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 31 mg |
| Sugars | 4 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Thank you for sharing this recipe. Made it but did not have enough to go up the sides of the pan. I’ll have to double it the next time. Otherwise this was a great crust that is better than the traditional graham cracker one.
Perfect for Keto if you use Swerve or any of the sugar substitutes. I used swerve brown sugar and used a food processor to ground the chopped walnuts. I made this for an easy blender lemon pie… excellent!
Used this for pumpkin pie for my gluten free boyfriend. We liked it better than regular crust!
Most excellent! I made a chocolate pudding pie and heaped it with whipped cream, covered it with toasted coconut and finished with a caramel drizzle! And it was too rich! But sol good! Banana Dream Pie next!
I’m getting ready to make this crust for my cheesecake. Super excited to let yall know how it turns out.
Made it as written for my Thanksgiving Apple pie. It was an unqualified hit! Thanks!
I baked the crust and the center was soggy so I baked it another 20 minutes before giving up and putting my filling in. I’m not terribly happy with the results.
I used swerve to make it keto style and it came out ok
Yes. I made it as part of a pumpkin pie and because the crust was baked twice it did get a little brown. I will try it for a no bake pie next.
Great taste, too much butter!
This was good but I needed to add some almond Flour. It was very moist and without the added flour I couldn’t cover the bottom of my pie plate.
Easy and excellent! I’m going to use almonds today. I used agave instead of sugar.
I made this as a gluten free alternative to other pie crusts for Thanksgiving this year! I made it with Pink Leomonade Pie filling and it was to DIE for. I will never make a graham cracker crust again.
Gluten free!
I made this recipe as a gluten free alternative for the graham cracker crust called for in a key lime pie recipe from this site. The crust was easy to make, tasted good and held together well (all things that can be hard to find in gluten free cooking!). My only “problem” with the recipe was that I had to bake it for longer than the suggested 10 minutes. I used a 10 inch Le Cresuet stoneware pie dish and had to bake it for 20 minutes. Also, I was suprised at the amount of “grease” in the crust when it was done baking. I used paper towels to blot it while it was cooling. I did notice that it dried more while it cooled. I cooled it for about 45 minutes and then filled it with the key lime pie and baked an additional 10 minutes. I can’t wait to try this with my great-grandmother’s dark chocolate pie recipe!! This is definitely a keeper for me!
I’m planning to use this recipe as the base for my sweet potatoes for Thanksgiving dinner. It was my son’s idea. The crust is in the oven right now & I can’t wait to taste the finished product tomorrow.
Came out a little gooey but tasted good, and held together. It was sweet but not overly so. Good lower carb option. Complemented the Sweet Potato Pie VII from this site and would make a good Thanksgiving dish.
I use this crust every time I make a pie! It’s delicious!
Mine turned out very greasy. Next time I’ll add a bit more walnuts. Very, very good though. This recipe will be used frequently.
Great way to make a diabetic treat! I used Splenda for the sugar & a mix of pecan/walnut. Topped it with Splenda Sweet Potato Pie. Really good, thanks!
This crust is awesome. I have made it with walnuts and also with almonds and pecans. I may try it with macadamia nuts with a French Silk pie. Today I’m using walnuts and making a pumpkin cheesecake from this site.