Pat in the pan crust. Easy, simple to make, with excellent flavor. This recipe uses coconut oil for improved flavor and healthier fats. Delicious!
- 1/2 Cup coconut oil
- 1/3 Cup packed brown sugar
- 1 1/4 Cup flour
- 1/2 Cup chopped nuts
- 1/2 tsp. vanilla
- 1/4 tsp. salt
- 1/4 tsp. baking soda
- Preheat oven to 350 degrees. Combine crumbs, sugar and butter in bowl; mix well. Press evenly into prepared pan and bake 10 minutes. Cool.
Amount Per Serving Calories 182Total Fat 12gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 92mgCarbohydrates 16gFiber 1gSugar 5gProtein 2g
Long, long ago in a time far away someone made a delicious press-in crust for a dessert. Somewhere in time, I wrote that recipe down and brought it home, all excited to use it. Instead, pat in the pan crust recipe fell deeply into a paper crevasse, smothered under a voluminous, messy pile of disorganized scraps that contain my recipe treasure. It laid there, tragically unused, until this week. Newly discovered, safely rescued; pat in the pan crust now shines as a rising star in my pie crust recipe hoard . That’s the wonderful thing about putting recipes into this blog. I can finally find them!
Pat in the pan crust emerged when I needed a crust for blueberry swirl cheesecake. Turns out, pat in the pan pie crust is perfect for a cheesecake crust. I replaced the butter in the recipe with coconut oil, because that’s just what I do. Coconut oil is wonderful to bake with, adding excellent, healthy fat and a delicious flavor to pretty much whatever baked goods recipe it graces. Pat in the pan crust offers a slightly crunchy, slightly sweet structure for soft cream cheese/blueberry filling. Together, a symphony of delightful flavors.
This crust makes up easily. Chop up the nuts very fine, in a food processor. Put the other dry ingredients together in a bowl and whisk them all together with the nuts. Add in the coconut oil until the texture is workable. Now press it into your pie plate, quiche or spring form pan. Bake it according to your recipe instructions. Re-invent this recipe as you need it. Gluten free? Change out the flour. Dairy free? Vegan? Already there.
The Pat in the a pan crust works really well with any cheesecake recipe like this Cranberry raspberry Tart. Use this crust instead of a graham cracker crust or other press in crust. You won’t be disappointed!