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A couple weeks ago, we introduced a walnut . You liked it, so here is another nut crust. This one is made with vanilla wafer crumbs and fewer walnuts. The vanilla and walnuts make a splendid combination. This crust works best with a cream pie or a cheesecake.

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Vanilla Nut Pie Crust Recipe

This wonderful crust marries crushed vanilla wafers with rich walnuts for a nutty, vanilla crust. You’ll love the combination. We recommend this with cream pies. Again, don’t over bake the crust.

This recipe makes a nine-inch deep dish pie.


2 cups crushed vanilla wafers
2 tablespoons granulated sugar
2/3 cup walnut pieces
6 tablespoons butter, melted


Preheat the oven to 400 degrees. You will need one buttered, nine-inch deep-dish pie pan either a light-colored or glass pan.

1. Crush the vanilla wafers. (See The Baker’s Note.) Place the crushed wafers in a deep-dish pan.
2. Place the nuts in a food processor or blender and pulse just long enough to chop the nuts finely, not into a paste. Scrape the nuts into the pie pan. Add the sugar. Stir to combine.
3. Add the melted butter and combine well.
4. Press the mixture into the buttered pie pan making certain that the crust is evenly thick.
5. Bake for eight minutes or until it just starts to brown on the edges. Do not over bake. A light-colored or glass pan will absorb less heat than a dark one and help ensure against over baking.

The Baker’s Note: This is how we crush cookies, vanilla, wafers, and graham cracker. Place handful of crackers or cookies in a heavy-duty plastic bag. Using a rolling pin, roll over the cookies to crush them. When crushed, empty the bag into a measuring cup and repeat the process until you have the desired amount of crumbs.

What is the best way to remove the pan so that it does not stick?

Immediately after removing the cheesecake form the oven, place it on a wire rack to cool. Let the cheesecake set in the pan for about ten minutes then loosen the crust from the pan with the edges of a thin-bladed metal spatula. After about forty-five minutes, remove the ring. It should fall away easily form the cheesecake. Allow the cheesecake to finish cooling. Chill thoroughly before cutting.

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