Homemade Walnut Pie Crust
When autumn settles in and the air grows crisp, I reach for sweaters and fill my pantry with pumpkin and walnuts. My Homemade Walnut Pie Crust isn’t just a recipe — it’s a seasonal tradition. The walnuts bring a rich depth and comforting warmth, creating a texture that’s tender yet satisfyingly crisp.
Simple to prepare and endlessly versatile, this crust always earns requests for seconds from family and friends. Nutty, buttery, and lightly sweetened with graham cracker, it’s the perfect base for my Pumpkin Pie Swirl Cheesecake.
Ingredients
Walnuts, graham crackers, butter, and sugar. That’s it — four ingredients.
Full ingredient list and instructions are in the recipe card below.
Homemade Walnut Pie Crust
This nutty, buttery crust combines the richness of walnuts with the classic flavor of graham crackers. It is perfect for cheesecakes, cream pies, or any dessert that calls for a nutty twist on the traditional graham cracker base.
Equipment
- mixing bowl medium
Ingredients
- 1 cup finely chopped walnuts
- 1/2 cup graham cracker crumbs 3 sheets
- 1/4 cup sugar
- 1/4 cup butter, melted
Instructions
- Preheat the oven to 325 °F
- Use a blender or food processor to grind the walnuts into fine crumbs. Repeat the process for the graham crackers.
- In a medium mixing bowl, stir the walnut and graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture firmly into the bottom and sides of a 9-inch pie plate.
- Bake the crust for 10-12 minutes, until the edge is golden brown. Let cool.
Notes
It’s best to use toasted walnuts, which enhance their flavor, add a nice crunch, and bring out a richer aroma.
- Easy to toast: You can quickly toast walnuts in the oven on a baking sheet for a few minutes until fragrant and lightly browned.
Nutrition
Serving: 8slices | Calories: 46kcal | Carbohydrates: 10g | Protein: 0.4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.2g | Sodium: 35mg | Potassium: 9mg | Fiber: 0.2g | Sugar: 7g | Calcium: 4mg | Iron: 0.2mg
The Shop
