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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
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Add the butter and stir with a spoon or pulse a few more times in the food processor to combine.
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Spread this mixture out in your prepared pan making sure it reaches the edges.
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Bake at 350 degrees for 10 minutes or until golden brown.
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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.
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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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