Nut Crust 4 Ingredients Recipes

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NUT CRUST

If you have a recipe that calls for a graham-cracker crust, and you don't have the ingredients to make one or just want to try something that's not only simpler but much tastier--try this. Straight from Joy of Cooking, I found this recipe when I made Million Dollar Pie because I didn't feel like crushing graham crackers. It's simple and to die for and requires zero baking. My personal preference is pecans, but you may use walnuts or what the heck--try any nut out for size.

Provided by AmyZoe

Categories     Dessert

Time 10m

Yield 1 pie crust, 6-8 serving(s)

Number Of Ingredients 4



Nut Crust image

Steps:

  • Chop walnuts or pecans (I did mine in the blender).
  • Melt butter and mix with the nuts in a pie plate.
  • Add sugar and salt and pat into bottom of pie pan.
  • Oila! Cooking is done, and you're ready to fill your crust.

2 cups walnuts or 2 cups pecans
1/4 cup unsalted butter
3 tablespoons granulated sugar
1/4 teaspoon salt

PECAN NUT CRUST

This crust is especially good as a base for Eggnog Pie with Rum, but can be used with almost any custard pie.

Provided by Julie Pastore

Categories     Desserts     Pies     100+ Pie Crust Recipes     Crumb Crusts

Yield 8

Number Of Ingredients 4



Pecan Nut Crust image

Steps:

  • Stir together ground nuts, cinnamon, and sugar. Mix in melted butter.
  • Press the mixture into the bottom and up the sides of a 9 inch, deep-dish style, pie pan. Chill the unbaked crust in the refrigerator for about 30 to 45 minutes.
  • Place pie crust on a cookie sheet, and position on the middle rack of a preheated 350 degree F (175 degree C) oven. Bake for 12 to 15 minutes, or until lightly browned. WATCH it carefully, as nut crusts burn easily; they DON'T have to turn black to taste burnt! Cool completely before filling.

Nutrition Facts : Calories 263.9 calories, Carbohydrate 12 g, Cholesterol 15.3 mg, Fat 24.6 g, Fiber 2.5 g, Protein 2.5 g, SaturatedFat 5.3 g, Sodium 0.8 mg, Sugar 9.4 g

2 ½ cups ground pecans
¼ teaspoon ground cinnamon
⅓ cup white sugar
4 tablespoons unsalted butter, melted

PASSOVER NUT CRUST

This recipe is originally found in the 'I Can't Believe It's Kosher' cookbook and is being posted in response to a request.

Provided by Ducky

Categories     Dessert

Time 12m

Yield 1 crust

Number Of Ingredients 5



Passover Nut Crust image

Steps:

  • Preheat oven to 375 degrees F.
  • Mix all ingredients in food processor.
  • Pat mixture into a 10-inch springform pan.
  • Bake for 7 minutes.

Nutrition Facts : Calories 1479.1, Fat 140.4, SaturatedFat 14.1, Sodium 266, Carbohydrate 60.8, Fiber 15.8, Sugar 44.3, Protein 15.2

1 1/2 cups pecans
3 tablespoons sugar
2 tablespoons margarine
1/4 cup cake crumbs
1 dash cinnamon

PERFECT NUT CRUST

This recipe makes a great base for Martha's Buttermilk-Blueberry Tart with Walnut Crust or Nut-Crusted Cranberry Tart.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 10-inch tart or one 8-by-11-inch tart

Number Of Ingredients 6



Perfect Nut Crust image

Steps:

  • Preheat oven to 375 degrees.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine walnuts, butter, sugar, flour, salt, yolk, and vanilla. Beat until well combined. Firmly press into the bottom and up the sides of a 10-inch or 11-by-8-inch fluted tart pan with a removable bottom. Freeze until firm, about 30 minutes. Bake until edges are set and golden, about 40 minutes. Remove from oven and let cool completely on a wire rack.

3 1/2 ounces walnuts, finely chopped
6 tablespoons unsalted butter, room temperature
2 tablespoons sugar
1 teaspoon coarse salt
1 large egg yolk
1 teaspoon pure vanilla extract

NUT CRUST

Provided by The New York Times

Categories     easy, quick, dessert

Time 5m

Yield 1 11-inch pie crust

Number Of Ingredients 3



Nut Crust image

Steps:

  • Combine pecans with egg white and brown sugar and use to line bottom and sides of an 11-inch pie plate.

2 cups toasted, coarsely ground pecans
1 egg white, beaten to form soft peaks
1 tablespoon brown sugar

PAT IN A PAN NUT CRUST

This is a great crust for a cheesecake, pudding pie or as a base for bar cookies. You can use any nut to suit your recipe, from walnuts and pecans to almonds and pine nuts.

Provided by KelBel

Categories     Dessert

Time 20m

Yield 2 crusts, 18 serving(s)

Number Of Ingredients 4



Pat in a Pan Nut Crust image

Steps:

  • Mix all ingredients together.
  • Press firmly into 2 ungreased 9" pie plates or a 9x13 pan.
  • Bake at 350°F for 10-15 minutes, until golden and toasty.

Nutrition Facts : Calories 146.4, Fat 8.9, SaturatedFat 4.6, Cholesterol 18.1, Sodium 74.2, Carbohydrate 14.9, Fiber 0.7, Sugar 3.5, Protein 2.2

2 cups flour
2/3 cup butter, softened
1/2 cup nuts, chopped
1/2 cup powdered sugar

PINE NUT CRUST

Categories     Nut     Dessert     Pine Nut     Chill     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes enough dough for 3 crusts

Number Of Ingredients 6



Pine Nut Crust image

Steps:

  • Place the pine nuts in a food processor and pulse a few times. Add the sugar and flour and continue to pulse until the nuts are finely ground. Transfer the mixture to a large bowl.
  • Add the butter, egg, and vanilla extract and mix to incorporate all the ingredients (the dough can be mixed by hand or in a mixer fitted with the paddle attachment). Divide the dough into three equal parts. Wrap each piece in plastic wrap and refrigerate for at least 10 minutes before using. (The extra dough can be frozen, wrapped well, for up to 1 month.

10 ounces (2 cups) pine nuts
1/3 cup sugar
1 pound (3 cups) all-purpose flour
8 ounces unsalted butter, at room temperature
1 large egg
1 teaspoon pure vanilla extract

BUTTERY CRUNCH CRUST

This tasty crust can be made for any type of custard or cream pie. In fact, it goes well with anything. It can be made with coconut or chopped nuts. Pecans or walnuts work best. Delicious! A special treat!

Provided by sal

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 25m

Yield 8

Number Of Ingredients 4



Buttery Crunch Crust image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a medium bowl, mix together pecans, sugar, and flour. Stir in melted butter or margarine. Reserve 1/2 of the mixture for topping the pie, then press the rest evenly into a 9 inch pie pan.
  • Bake in preheated oven for 12 to 15 minutes, until golden brown. Allow crust to cool before filling.

Nutrition Facts : Calories 222.9 calories, Carbohydrate 17.3 g, Cholesterol 30.5 mg, Fat 16.6 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 7.7 g, Sodium 83.3 mg, Sugar 4.7 g

½ cup chopped pecans
¼ cup brown sugar
1 cup all-purpose flour
½ cup butter, melted

GRAHAM-NUT CRUST

Categories     Nut     Bake

Yield Makes one 13 1/2 x 4 1/4-inch crust

Number Of Ingredients 5



Graham-Nut Crust image

Steps:

  • Preheat the oven to 350°F. Place the pecans in a single layer on a rimmed baking sheet, and toast until they are fragrant, about 8 minutes. Remove from the oven; let cool.
  • Place the graham crackers in a food processor; pulse until fine crumbs form. Add the sugar, salt, and pecans; pulse to combine. Add the butter; pulse until fine crumbs form.
  • Transfer to a 13 1/2 × 4 1/4-inch tart pan with a removable bottom, and pat evenly into the bottom and up the sides. Place the pan on a baking sheet; bake until the crust is golden and fragrant, 8 to 10 minutes. Transfer to a wire rack to cool. The crust may be made up to 1 day ahead and stored, covered with plastic wrap, at room temperature.

1/4 cup pecans
10 graham crackers (5 ounces)
3 tablespoons sugar
1/4 teaspoon salt
4 tablespoons unsalted butter, melted

LIMEADE PIE WITH GRAHAM NUT CRUST

The pie itself (after baking the crust) is a refrigerator pie, from the local paper. Uses freshly squeezed lime juice. Cook time is minimum refrigeration time.

Provided by WI Cheesehead

Categories     Pie

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 10



Limeade Pie With Graham Nut Crust image

Steps:

  • To make crust: Preheat oven to 350°F.
  • Place pecans in single layer on a rimmed baking sheet, and toast until fragrant, about 8 minutes. Remove from oven and cool.
  • Place graham crackers in bowl of food processor fitted with metal blade; pulse until fine crumbs form.
  • Add sugar, salt and pecans; pulse to combine.
  • Add butter and pulse until fine crumbs form.
  • Transfer to a rectangular, 13 1/2 by 4 1/4-inch tart pan (or a 10-inch round tart pan) with a removable bottom, and pat evenly onto bottom and up sides.
  • Place pan on a baking sheet; bake until crust is golden and fragrant, 8 to 10 minutes. Transfer to a wire rack to cool.
  • For pie: In bowl of food processor fitted with metal blade, combine cream cheeses and sugar; process until mixture is smooth.
  • Add lime zest and juice; pulse several times to combine.
  • Transfer filling to prepared graham nut crust; cover with plastic wrap after putting toothpicks throughout; otherwise, plastic wrap will stick.
  • Refrigerate until set, at least 2 hours or preferably overnight. Slice and serve.

Nutrition Facts : Calories 316.6, Fat 19.4, SaturatedFat 10.9, Cholesterol 50.6, Sodium 199.6, Carbohydrate 33.5, Fiber 0.4, Sugar 30.2, Protein 4.3

6 ounces reduced-fat cream cheese, room temp
6 ounces cream cheese, room temp
1 cup granulated sugar
2 tablespoons finely grated lime zest
1/2 cup freshly squeezed lime juice
1/4 cup pecans
10 low-fat graham crackers (5 oz)
3 tablespoons sugar
1/4 teaspoon salt
4 tablespoons unsalted butter, melted

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