Diamond Nut Pie Crust Food

ALMOND NUT PIECRUST

Steps:

• Preheat oven to 400.
• In food processor, finely chopped almonds. Add butter and pulse to blend. Stir in sugar.
• Using your fingers, press mixture against the bottom and sides of a 9 inch glass pie plate.
• Bake for 8 minutes or until lightly browned.

CHOCOLATE WALNUT PIE

Steps:

• Position rack in lower third of the oven and preheat to 375°F . Stir the butter and 1/3 cup of the chocolate chips in a heavy small saucepan over low heat until melted and smooth. Cool until warm.
• Beat the eggs, sugar, corn syrup, vanilla and salt in a medium bowl until blended. Whisk in the butter mixture. Stir in the walnut pieces and the remaining 2/3 cup chocolate chips.
• Pour the filling into the pie crust. Bake until filling is set and crust is golden brown, about 45 minutes. Cool. (Pie can be prepared 1 day ahead. Cover loosely and keep at room temperature.).

LIMEADE PIE WITH GRAHAM NUT CRUST

Steps:

• To make crust: Preheat oven to 350°F.
• Place pecans in single layer on a rimmed baking sheet, and toast until fragrant, about 8 minutes. Remove from oven and cool.
• Place graham crackers in bowl of food processor fitted with metal blade; pulse until fine crumbs form.
• Add sugar, salt and pecans; pulse to combine.
• Add butter and pulse until fine crumbs form.
• Transfer to a rectangular, 13 1/2 by 4 1/4-inch tart pan (or a 10-inch round tart pan) with a removable bottom, and pat evenly onto bottom and up sides.
• Place pan on a baking sheet; bake until crust is golden and fragrant, 8 to 10 minutes. Transfer to a wire rack to cool.
• For pie: In bowl of food processor fitted with metal blade, combine cream cheeses and sugar; process until mixture is smooth.
• Add lime zest and juice; pulse several times to combine.
• Transfer filling to prepared graham nut crust; cover with plastic wrap after putting toothpicks throughout; otherwise, plastic wrap will stick.
• Refrigerate until set, at least 2 hours or preferably overnight. Slice and serve.

NUT PIE CRUST

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.