Just in time for the onslaught of autumn-spiced everything (i.e. pumpkin pie spice) Pecan Walnut Pie Crust is here. Simple and simply delicious, only 5 ingredients (if you use only one nut variety). This nutty wonder pie crust sizzles straight from the oven and didn’t crumble at all when served. My classic Pumpkin Pie Perfection filling loved its new pie crust home.
Using food processor or blender, pulse the nuts until fairly fine. I measure the nuts before I grind them, but I also buy the bulk nuts that come in “pieces.” I figure why not spend less money, and half the work is already done?
And, if you don’t like pecans, substitute walnuts; same goes if you are not a walnut fan. I have also done a combination with almonds, pecans, and walnuts; super tasty. My next nut crust adventure may be with Brazil nuts.
With the nuts ground, mix in the brown sugar and cinnamon. Stir in the softened (not melted) butter; as you stir the pecan walnut pie crust will come together like wet sand. Plop it into a 9 or 10-inch pie plate and press bottoms and sides. Bake @ 350 F for 10 minutes.
For cream pies, let cool completely and chill for about 1 hour before adding filling (Creamy Eggnog Pie, Pumpkin Spice Latte, Pumpkin Cream). For custard pies, like classic Pumpkin Pie or Spiced Butternut Yule-Nog, pour in the prepared filling and bake approximately 45 minutes at 350 F.
Waiting for the pie to cool so I wouldn’t scorch my tongue was torture. Beautifully delicious, perfectly spiced and definitely the tastiness combination I have experienced in a very long time. Enjoy pie peeps, and don’t leave your pie unattended in fridge if you want that last slice. At times I forget my own advice…no, I did not get that last slice; this time.
Pecan Walnut Pie Crust
Ingredients
Makes one 9-inch or 10-inch nut crust
- 1-1/4 cups pecan pieces*
- 1-1/4 cups walnut pieces*
- 1/2 teaspoon cinnamon
- 4 tablespoons brown sugar
- 1/4 teaspoon salt
- 4 tablespoons butter, softened (not melted)**
Instructions
Pecan Walnut Crust – Assembly & Baking
- 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.
One more question: can this be frozen?
Yes!! I froze mine for six months, baked up PERFECT!
I did the crust and it is great.
This always makes me happy! You are Pie-Tabulous!
I’m Trying to use a Diamond brand walnut pie crust. Can you use a nut crust for a mixed berry pie. If yes would I bake it first and then fill with my berry filling and bake again.? I love the idea of nut crusts! I feel if we make the nut crusts more mainstream we won’t have to use those ‘not so great at all’ store bought flour crusts. We make our own flour crusts and they are much much better than store bought ones. No one I know bakes with nut crusts.
I have not tried a berry pie with a nut crust. If I was to try, I would bake the crust first. Then I would pre-cook the berry filling on stove top, place filling in nut crust & make a crumble topping. Bake for 20 to 30 minutes instead of a traditional 60 minutes, as you only need to bake topping.
I’m excited to try this but wanted clarification I’m doing a cheese cake with this crust do I bake it then pour my batter and bake again or can I bake all at once? I also if I wanted to make ahead how long will they keep. Christmas is less than two weeks away so it wouldn’t be for long
For a cheesecake you can bake it all at once! I made myself a couple extra nut crusts into metal pans and popped them in the freezer. They can be baked from a frozen state, it thaws very quickly.
Has anyone ever tried blending some of the nuts into nut butter and omitting the butter?
The nut butter substitute is a great idea, but if the nut butter is on the thick/dry side I would add 1 tablespoon of melted coconut oil or vegetable oil.