Nutty Graham Cracker Crust
Has a distinct nutty flavor that goes well with many pie fillings.
Steps
Lightly butter pie pan and set aside.
Combine nuts , brown sugar , and flour in the container of a food processor.
Process in a number of long bursts until the nuts are very finely chopped.
Transfer the mixture into a big bowl.
Run your fingers through the mixture , breaking up any bigger pieces the machine may have missed.
Stir in the graham cracker crumbs , cinnamon , and salt.
Add in the butter and mix well.
Mix first with a fork , then with your hands , and rub everything together thoroughly to form evenly dampened crumbs.
Spread the crumbs evenly and loosely in the pie pan , pressing them into the bottom and up the side.
Refrigerate 5-10 minutes.
Place on the center oven rack in a 350 oven and bake 7 minutes.
Let cool on wire rack before filling.
For ice cream pies or other icebox pies , refrigerate the thoroughly cooled pie shell for 10 minutes before filling.
Ingredients
walnuts, light brown sugar, all-purpose flour, graham cracker crumbs, ground cinnamon, salt, unsalted butter