1/2cupwhole milk or evaporated milk(cashew or almond milk for dairy free)
Pecan Walnut Crust - makes one 9 or 10-inch nut crust
1-1/4 cups pecan pieces*
1-1/4 cupswalnut pieces*
1/2teaspooncinnamon
4tablespoonsbrown sugar
1/4teaspoonsalt
4tablespoonsbutter, softened (not melted)**
Instructions
Pecan Walnut Pie Crust
Preheat the oven to 350 F.
Use a food processor or blender to grind the nuts fairly fine. Careful when using blender, it can turn the nuts into "paste" quickly if over processed.
Add ground nuts to a medium sized bowl and stir in the brown sugar, salt, and cinnamon.
Add the softened butter and stir the mixture together, it will come together like wet sand.
Press the mixture on bottom and sides into a 9-inch or 10-inch pie plate. Bake for 10 minutes at 350 F.
Remove from oven. Let cool completely before adding cream fillings. If baking a custard pie (as in pumpkin) add custard filling and bake as directed below.
Filling, Assembly & Baking
Preheat oven to 350 F.
With whisk or electric mixer, mix the pumpkin and spices together. Beat in eggs and milk until thoroughly combined and smooth.
Pour into prepared nut crust. Bake at 350 for 40 to 45 minutes.
The last 5 to 7 minutes of baking, turn off oven and crack the oven door open to let heat escape and pie to set (the middle will look ever so slightly wet and will wobble, not runny). This helps the middle of the custard to not crack from over baking.
Remove from oven and place on counter top to cool. Serve cold with whipped topping!
Notes
* you may substitute almonds, hazelnuts, brazil nuts, etc. ** for vegan, use Earth Balance butter spread straight from the tub (sold in refrigerator section with regular butter at grocer).