Nutty Graham Cracker Crust

1. 1

   Lightly butter pie pan and set aside.

2. 2

   Combine nuts, brown sugar, and flour in the container of a food processor; process in a number of long bursts until the nuts are very finely chopped.

3. 3

   Transfer the mixture into a big bowl.

4. 4

   Run your fingers through the mixture, breaking up any bigger pieces the machine may have missed.

5. 5

   Stir in the graham cracker crumbs, cinnamon, and salt.

6. 6

   Add in the butter and mix well.

7. 7

   Mix first with a fork, then with your hands, and rub everything together thoroughly to form evenly dampened crumbs.

8. 8

   Spread the crumbs evenly and loosely in the pie pan, pressing them into the bottom and up the side.

9. 9

   Refrigerate 5-10 minutes.

10. 10

    Place on the center oven rack in a 350u00b0 oven and bake 7 minutes.

11. 11

    Let cool on wire rack before filling.

12. 12

    For ice cream pies or other icebox pies, refrigerate the thoroughly cooled pie shell for 10 minutes before filling.

* Per serving · 4 servings · Values may vary.

No additional tips available.