Buttery Crunch Crust

Buttery Crunch Crust

29 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Recipe by  sal

“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! ”

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Adjust Servings

Original recipe yields 1 - 9 inch crust



  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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Reviews (29)

Rate This Recipe


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 non-crust eating teenager gobbled it up..



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 using this crust with a cooked pie (as opposed to a bannana cream or something) DO NOT COOK THE CRUST SEPERATELY! It will be overcooked.



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 cheesecake. Great variation from boring old graham crackers!!

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Amount Per Serving (8 total)

  • Calories
  • 223 cal
  • 11%
  • Fat
  • 16.6 g
  • 25%
  • Carbs
  • 17.3 g
  • 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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Butter Flaky Pie Crust


next recipe:

Graham Cracker Crust III