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Jennifer
 
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The only thing you have to be very careful with when making nut
crusts... is that they burn quite easily.

But they taste good!

Jennifer

Siobhan Perricone wrote:

> On 16 Nov 2004 21:30:02 GMT, (Nan Eklund) wrote:
>
>
>>>I use walnuts, myself.

>>
>>Why not? Same process except for the brown husks which walnuts don't have.
>>I would prefer almonds as I love the flavor and it goes so well with pumpkin.

>
>
> I love the way the walnuts taste with my pumpkin pie and my cheesecake,
> since I have friends who don't like almonds, I haven't tried those.
>
> I just use plain ole walnuts. I grind up about four cups walnut halves in
> the food processor until it resembles graham cracker crumbs. Then I measure
> out two cups of ground walnut and mix around a quarter cup of butter and
> quarter cup of splenda in with it. I use softened butter to make it mix
> easier. I make sure it's thorougly blended. Then I just press it into the
> pie plate and refrigerate until it's time to fill it with the custard.
>
> If you toast the walnuts then cool completely beforehand grinding that adds
> dimension to the flavour, though I don't often have the time to do that as
> well as everything else I'm doing when I'm making pies or cheesecakes.
>