Best 4 Nutty Pie Crust Cookies Recipes

Indulge in a delightful culinary journey with our Nutty Pie Crust Cookies, a symphony of flavors that will tantalize your taste buds. These delectable treats are crafted using a unique combination of classic pie crust ingredients, transformed into bite-sized morsels of pure bliss. With a medley of nuts, spices, and a touch of sweetness, these cookies promise an explosion of flavors in every bite. Discover the secrets behind their irresistible crunch, nutty aroma, and the perfect balance of textures. Embark on a baking adventure as we unveil the step-by-step recipes for three variations of these delightful cookies: the Classic Nutty Pie Crust Cookies, the Chocolate-Dipped Nutty Pie Crust Cookies, and the Savory Nutty Pie Crust Cookies. Each recipe offers a distinct taste experience, catering to diverse palates and preferences. Get ready to elevate your cookie game and impress your loved ones with these exceptional creations.

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

NUT PIE CRUST

Nut Pie Crust image

This is Planters' alternative to a traditional pastry pie crust. With Splenda substituted for the sugar, it would be an ideal crust for low carbers.

Provided by Mercy

Categories Dessert

Time 20m

Yield 8 serving(s)

Number Of Ingredients 3

Ingredients

2 cups pecans or 2 cups almonds
3 tablespoons melted butter or 3 tablespoons margarine
1 tablespoon sugar (or equivalent amount of sugar substitute)

Steps:

Combine the ground nuts, butter and sugar.
Press the mixture evenly into the bottom and sides of a 9-inch pie plate.
Bake at 350°F for 10 to 12 minutes.
Cool and fill, as desired.

Nutrition Facts : Calories 376, Fat 32.5, SaturatedFat 6.6, Cholesterol 11.4, Sodium 491.6, Carbohydrate 13.8, Fiber 4.5, Sugar 4, Protein 13.5

PRESS-IN-THE-PAN PIE CRUST WITH NUTS

Press-in-the-Pan Pie Crust with Nuts image

Dessert ready in 25 minutes! Enjoy this classic no-roll pie crust - a nutty treat.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 25m

Yield 8

Number Of Ingredients 3

Ingredients

1 cup all-purpose flour
1/2 cup butter or margarine, softened
1/4 cup finely chopped nuts

Steps:

In medium bowl, mix all ingredients until soft dough forms. Using lightly floured fingers, press firmly and evenly against bottom and side of 9-inch glass pie plate.
Fill and bake as directed in pie recipe. Or to bake before filling is added, heat oven to 475°F. Bake 7 to 8 minutes or until light brown; cool on cooling rack.

Nutrition Facts : Calories 120, Carbohydrate 8 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 serving, Sodium 55 mg, Sugar 0 g, TransFat 0 g

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.

PECAN NUT CRUST

Pecan Nut Crust image

This crust is especially good as a base for Eggnog Pie with Rum, but can be used with almost any custard pie.

Provided by Julie Pastore

Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts

Yield 8

Number Of Ingredients 4

Ingredients

2 ½ cups ground pecans
¼ teaspoon ground cinnamon
⅓ cup white sugar
4 tablespoons unsalted butter, melted

Steps:

Stir together ground nuts, cinnamon, and sugar. Mix in melted butter.
Press the mixture into the bottom and up the sides of a 9 inch, deep-dish style, pie pan. Chill the unbaked crust in the refrigerator for about 30 to 45 minutes.
Place pie crust on a cookie sheet, and position on the middle rack of a preheated 350 degree F (175 degree C) oven. Bake for 12 to 15 minutes, or until lightly browned. WATCH it carefully, as nut crusts burn easily; they DON'T have to turn black to taste burnt! Cool completely before filling.

Nutrition Facts : Calories 263.9 calories, Carbohydrate 12 g, Cholesterol 15.3 mg, Fat 24.6 g, Fiber 2.5 g, Protein 2.5 g, SaturatedFat 5.3 g, Sodium 0.8 mg, Sugar 9.4 g

Tips:

Use a food processor to quickly and easily combine the ingredients for the pie crust cookies.
Be sure to chill the pie crust dough before rolling it out. This will help prevent the cookies from spreading too much in the oven.
If you don't have a rolling pin, you can use a wine bottle or even a glass to roll out the dough.
Use a variety of nuts in your pie crust cookies. This will give them a more complex flavor and texture.
Don't overbake the cookies. They should be golden brown around the edges, but still slightly soft in the center.

Conclusion:

Nutty pie crust cookies are a delicious and easy-to-make treat that are perfect for any occasion. They're also a great way to use up leftover pie crust dough. So next time you have some extra dough, be sure to give this recipe a try!