Buttery Crunch Crust

Buttery Crunch Crust

sal 20

"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! "


25 m {{adjustedServings}} servings 223 cals
Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 223 kcal
  • 11%
  • Fat:
  • 16.6 g
  • 25%
  • Carbs:
  • 17.3g
  • 6%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 83 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  3. Bake in preheated oven for 12 to 15 minutes, until golden brown. Allow crust to cool before filling.
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  1. 34 Ratings


This Recipe was fantastic, Highly recommend, except before baking I would suggest sticking the crust with a fork before baking to prevent any bubbles from forming. totally delicious, even my n...

I was not impressed with this crust. It was certainly easy to make and it was sufficent with the custard pie that I made, but it just lacked the flavor needed for me to give it a 5. A tip: if...

Yummy, this crust was good. Ironically though, I am not a fan of most nuts so I substituted with Grape Nuts cereal and that worked very well. Very easy to prepare. This is also excellent with ch...