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It’s been too long since I gave you guys a fantastic crust recipe, That’s not cool! Well, this recipe will make up for it, I promise. The way I see it, there are 2 types of people in this world. Those that like nuts in their deserts and those that don’t. If you are one that does, this recipe is for you. Let’s make a deliciously nutty and salty pistachio crust.
First, what you are going to do is put 2 1/2 cups of shelled pistachios in a food processor or a freezer bag with a rolling pin or my favorite tool for this job, a meat tenderizer. If you want a finer crumb you are going to want to use a food processor to make that process easier but if you want it a little course like I do then the bag method will be fine. Just be patient with it. Nuts are a little harder to crush up than cookie crumbs.
Pistachio Dessert Crust: The Process
Add the butter and stir with a spoon or pulse a few more times in the food processor to combine.
Spread this mixture out in your prepared pan making sure it reaches the edges.
Bake at 350 degrees for 10 minutes or until golden brown.
Let the crust cool a little bit and then place it in the freezer for 1 hour.
This crust is the perfect element when you want something with a touch of nutty, crunchiness. If you make this, please send me a picture on social media. I will leave my social medias below I will see you all next week.
Pistachio Crust
A beautiful, nutty, ​crunchy crust. The perfect​ compliment to any cheesecake.
Ingredients
- 2.5 Cups of Pistachios
- 4 Tbsp Unsalted Butter
Instructions
- Crush the pistachios in a food processor or in a freezer bag with a rolling pin.
- Melt the butter in the microwave and pour it over the pistachios. Mix until it resembles the texture of wet sand.
- Bake in a 350 degree oven for 10 minutes or until golden brown.
- Place in the freezer for one hour.
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If you have any questions or comments please don’t hesitate to leave a comment down below, message me on instagram, facebook or leave me an email. Also show me your recreations of this cake if you make it!
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