Walnut Pie Crust

Walnut Pie Crust

28 Reviews 3 Pics
Recipe by  Stephanie

“ This pie crust can be made and frozen for up to 2 months before using.”

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Adjust Servings

Original recipe yields 1 nine inch pie



  1. In a medium mixing bowl, combine all ingredients. Press the nut mixture firmly into bottom and sides of a 9 inch pie plate.
  2. Bake at 325 degrees F (165 degrees C) for about 10 minutes, or until the edge is golden brown. Cool.

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Reviews (28)

Rate This Recipe


Oh my gosh was this a yummy twist for cheesecake! I had pecans on hand so that is what I used and it turned out AWESOME. People were expected the usual graham cracker crust and were pleasantly surprised! I will use this one again without a doubt!!



EXCELLENT pie crust! I substituted splenda for the equivalent of 2 tbsp of sugar and put SF Chocolate fudge pudding in it. YUMMMM! Thank you for a wonderful pie crust!



I have only tried this once and I used it with a tripleberry pie filling (I would not suggest this crust for that). It is a great crust and I want to use it again with a chocolate pie filling or maybe even apple... I like the nuts!

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Amount Per Serving (8 total)

  • Calories
  • 148 cal
  • 7%
  • Fat
  • 14.1 g
  • 22%
  • Carbs
  • 5.2 g
  • 2%
  • Protein
  • 2.3 g
  • 5%
  • Cholesterol
  • 11 mg
  • 4%
  • Sodium
  • 31 mg
  • 1%

Based on a 2,000 calorie diet



previous recipe:

English Walnut Pie


next recipe:

Walnut Brownie Pie