Best 2 Cookie Nut Crust Recipes

Indulge in a delightful symphony of flavors and textures with our comprehensive collection of cookie nut crust recipes. From the classic graham cracker crust to innovative variations featuring nuts like pecans, walnuts, and almonds, our recipes cater to every taste and preference. Whether you're looking for a traditional pie crust or a creative twist for your next dessert, our diverse selection has something for everyone. Embark on a culinary journey as you explore the rich, buttery goodness of our cookie nut crusts, each one promising a perfect balance of sweetness and crunch. Discover the perfect complement to your favorite pies, tarts, and cheesecakes, or enjoy them on their own as a delectable snack. With detailed instructions, helpful tips, and stunning visuals, our recipes ensure a successful baking experience.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE AND MIXED NUT TART IN COOKIE CRUST

Chocolate and Mixed Nut Tart in Cookie Crust image

Categories Chocolate Dessert Bake Almond Walnut Winter Hazelnut Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 17

Ingredients

Crust
1 1/2 cups all purpose flour
1/4 cup sugar
1/2 cup (1 stick) plus 1 tablespoon chilled salted butter, cut into 1/2-inch pieces
2 tablespoons (or more) chilled whipping cream
1 1/2 teaspoons vanilla extract
Filling
3/4 cup whole almonds (about 4 1/2 ounces), toasted, cooled
3/4 cup hazelnuts (about 4 ounces), toasted, husked, cooled
3/4 cup walnuts (about 3 1/2 ounces), toasted, cooled
3/4 cup light corn syrup
1/4 cup (packed) golden brown sugar
1/4 cup (1/2 stick) salted butter, melted, cooled
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup semisweet chocolate chips

Steps:

For crust:
Combine flour and sugar in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add 2 tablespoons cream and vanilla extract. Using on/off turns, blend until moist clumps form, adding more cream by tablespoonfuls if dough is dry. Gather dough together. Press dough over bottom and up sides of 11-inch-diameter tart pan with removable bottom. (Can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before filling.)
For filling:
Preheat oven to 350°F. Combine all nuts in processor; chop coarsely, using on/off turns. Whisk corn syrup, brown sugar, and melted butter in large bowl to blend. Whisk in eggs and vanilla and almond extracts. Mix in chocolate chips, then nuts. Transfer filling to prepared crust.
Bake tart until firmly set in center and top is deep golden brown, about 50 minutes. Cool tart in pan on rack 30 minutes. Push up pan bottom to release tart. Serve warm or at room temperature.

COOKIE NUT CRUST

Cookie Nut Crust image

This recipe came from "The Farmers Almanac Blue Ribbon Recipes" cookbook, used for a pumpkin pie. I used it last night to make Bev's Chocolate Chip Pie. It turned out great. It can be prebaked for a cream-filled pie, or unbaked for a pie that must go into the oven. You could use this recipe as an alternative to just about any "crumb crust". Hope you enjoy it as much as we do!

Provided by Cindy Lynn

Categories Pie

Time 15m

Yield 1 single crust (open pie), 6-8 serving(s)

Number Of Ingredients 6

Ingredients

1 1/4 cups flour
1/4 teaspoon baking soda
1/2 cup butter, softened (or margarine)
1/2 cup light brown sugar, loosely packed
1/2 cup finely chopped walnuts (pecans, black-walnuts or butternuts)
1/2 teaspoon vanilla

Steps:

In a large bowl, combine the flour and baking soda.
Add the butter, brown sugar, walnuts and vanilla.
Blend well.
Press the mixture, a small amount at a time, into a 9-inch pie plate, building up the sides and fluting the edge.
Cover the fluting with a strip of aluminum foil to prevent overbowning.

Tips:

Choose the right nuts: For a classic flavor, use walnuts or pecans. For a more unique flavor, try hazelnuts, almonds, or pistachios.
Toast the nuts: Toasting the nuts will bring out their flavor and make them more fragrant. To toast nuts, spread them in a single layer on a baking sheet and bake at 350°F for 10-12 minutes, or until they are golden brown and fragrant.
Grind the nuts finely: For a smooth crust, grind the nuts until they are very fine. You can use a food processor or a blender to do this.
Use cold butter: Cold butter will help to keep the crust from becoming too crumbly. Cut the butter into small pieces before adding it to the flour mixture.
Work the dough quickly: Overworking the dough will make it tough. Work the dough just until it comes together, then form it into a ball and wrap it in plastic wrap.
Chill the dough: Chilling the dough will help to firm it up and make it easier to roll out. Chill the dough for at least 30 minutes before rolling it out.
Bake the crust until it is golden brown: The crust should be golden brown all over. If the crust is too pale, it will be soft and crumbly. If the crust is too dark, it will be hard and bitter.

Conclusion:

A cookie nut crust is a delicious and easy-to-make addition to any pie or tart. With a few simple ingredients and a little bit of time, you can create a crust that is both flavorful and beautiful. So next time you're making a pie or tart, don't forget to try a cookie nut crust!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #pies-and-tarts #desserts #fruit #american #oven #easy #potluck #holiday-event #kid-friendly #picnic #vegetarian #pies #nuts #dietary #comfort-food #inexpensive #taste-mood #to-go #equipment