Nut Crust 4 Ingredients Recipes

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.

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.

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.

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.

Steps:

• In a large bowl, combine the flour and baking soda.
• Add the butter, brown sugar, walnuts and vanilla.
• Blend well.
• Press the mixture, a small amount at a time, into a 9-inch pie plate, building up the sides and fluting the edge.
• Cover the fluting with a strip of aluminum foil to prevent overbowning.

Steps:

• Combine the ground nuts, butter and sugar.
• Press the mixture evenly into the bottom and sides of a 9-inch pie plate.
• Bake at 350°F for 10 to 12 minutes.
• Cool and fill, as desired.

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.

Steps:

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

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.