Best Brazil Nut Pie Shell Recipes
MACADAMIA NUT CRUST
Provided by Alton Brown
Categories dessert
Time 35m
Yield 1 (9 to 10-inch) pie or cheesecake crust
Number Of Ingredients 6
Steps:
- In a medium mixing bowl, combine the nuts, panko, sugar, flour, and salt. Add the melted butter and stir to combine.
- Press the mixture into the bottom of a 9 or 10-inch cake, pie, or springform pan as a crust for a cheesecake or cream pie. Bake according to instructions for cheesecake or pie. If baking for a precooked pie filling, preheat the oven to 375 degrees F. Place on the center rack of the oven and bake for 20 to 25 minutes.
BRAZIL NUT PIE SHELL
This comes from the 1943 Family Cookbook, which promises to "make your ration points go twice as far". They have a picture of this pie shell in the book and the caption reads: "who cares about a fat shortage so long as we can have pie shells made of rich toothsome Brazil nuts?".
Provided by Sackville
Categories Pie
Time 5m
Yield 1 8inch pie shell
Number Of Ingredients 2
Steps:
- Mix nuts with sugar and press firmly into pie pan.
- Pour your desired filling into the shell and proceed according to the directions for the pie.
- Cream pie fillings, slightly cooled, or chiffon pie filling is best.
Nutrition Facts : Calories 1523.9, Fat 139.5, SaturatedFat 31.8, Sodium 6.3, Carbohydrate 63.6, Fiber 15.8, Sugar 42.7, Protein 30.1
WALNUT PIE CRUST
This pie crust can be made and frozen for up to 2 months before using.
Provided by stephanie
Categories Desserts Pies Vintage Pie Recipes Walnut Pie Recipes
Yield 8
Number Of Ingredients 3
Steps:
- In a medium mixing bowl, combine all ingredients. Press the nut mixture firmly into bottom and sides of a 9 inch pie plate.
- Bake at 325 degrees F (165 degrees C) for about 10 minutes, or until the edge is golden brown. Cool.
Nutrition Facts : Calories 148.4 calories, Carbohydrate 5.2 g, Cholesterol 11.4 mg, Fat 14.1 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 3.7 g, Sodium 31 mg, Sugar 3.5 g
BRAZIL NUT CRUST
A neat twist on crumb crust perfect for chiffon or cream pies. Sub pecans, walnuts or almonds, if you wish. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Dessert
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 2
Steps:
- Mix ground nuts with sugar in an 8" pie plate.
- Press this mixture against the pie plate.
- Fill with chiffon or cream pie filling.
Nutrition Facts : Calories 254, Fat 23.2, SaturatedFat 5.3, Sodium 1.1, Carbohydrate 10.6, Fiber 2.6, Sugar 7.1, Protein 5
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