by: Max M Rasmussen

Crunchy Nut Pie

A delicious and crunchy nut pie. Very nice, both alone and as an accompaniment to ice cream or fruit.


shortcrust pastry base

  • 100 g (3.5 oz) butter
  • 150 g (5 1/3 oz) flour
  • 2 tbsp sugar
  • 1/2 egg

Nut fillings

  • 200 g (7 oz) blended or finely chopped hazelnuts
  • 200 g  (7 oz) sugar
  • 3 whole eggs 


shortcrust pastry base

Cut the butter into small pieces and crumble it into the flour.

Mix the eggs and sugar.

Gather the dough quickly. It should not be kneaded.

Place in a cold location until ready for use. Like the fridge.

Roll out the dough until it is slightly larger than your pie pan.

Put it over the pan and press it firmly against the edge.

Nut fillings

Mix all ingredients

Place them in the pie pan on top of the shortcrust pastry base.

Bake for about. 40 minutes at 200°C (390°F).