Thursday, February 28, 2013

Oatmeal-Nut Pie Crust


 
This is a wonderful pie crust and is especially good for cheesecake.  I prefer it over a graham cracker crust.  Walnuts equal brain food. You may substitute pecans if you prefer.


Oatmeal-Nut Pie Crust


1 cup uncooked rolled oats (gluten free if necessary)
3 Tbsp. brown sugar
2/3 cup minced walnuts
1/3 cup margarine (or vegetable oil, scant)


Preheat oven to 350 degrees F.  Spread oats in large, shallow pan.  Bake 10 minutes to toast.  Toss with sugar, nuts and melted margarine. 


Press into pie pan.  Refrigerate while making filling.


Yummy!  Can be used this way for a pudding filling - or - filled and baked again as for cheesecake.

7 comments:

  1. I cannot make a pie crust to save my soul! This looks so yummy. Do you think you could substitute other nuts for the walnuts? MY BIL is allergic to walnuts but he would just love this.
    Thanks so much for the nice comments on my post! I enjoy our chats and LOVE your blog

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  2. That's my kind of crust!

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  3. This oatmeal nut crust really does sound tasty. And pressing is so much easier than rolling. :-)

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  4. It does sound better than a graham cracker crust.

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  5. So you create a double crust? It sounds delish.

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  6. Sounds fabulous! Susan

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