Crust for Pudding Desserts
When I make recipes in 9 by 13 baking dish that are like a pudding dessert this is my go to crust recipe
When I make recipes in 9 by 13 baking dish that are like a pudding dessert this is my go to crust recipe
- Carbohydrate 14.2073402482225 g
- Cholesterol 30.5031250388668 mg
- Fat 25.627500991565 g
- Fiber 2.02922106885686 g
- Protein 7.42110471811047 g
- Saturated Fat 8.10925858390284 g
- Serving Size 1 1 Serving (53g)
- Sodium 82.5041312722021 mg
- Sugar 12.1781191793657 g
- Trans Fat 2.17020347492957 g
- Calories 305 calories
Step-by-step
- Combine flour, nuts and butter. Mix well. Press into bottom only of 13x9 in. baking dish.
- Bake at 350°F for 15 minutes. Cool completely.
- Fill with favorite filling & top with cool whips and leftover nuts
Operating within the footprint of a standard 13x9 inch metal or glass baking dish requires a base that holds its structural integrity under heavy dairy fillings. Melting the butter fully before incorporating the dry ingredients ensures the flour hydrates evenly, preventing powdery dry pockets after baking. Chop the walnuts until they resemble coarse sand so the mixture presses uniformly into the pan without crumbling apart at the edges.
Using freshly shelled walnuts rather than vacuum-sealed bags introduces natural oils that undergo Maillard reactions more cleanly during the 15-minute bake at 350 degrees Fahrenheit. Stale nuts contain oxidized lipids that impart a bitter, cardboard-like edge to the finished pastry, overpowering delicate dairy layers above. Toasting raw nuts prior to incorporation deepens the aromatic profile of the final crust.
Cooling the baked base completely to room temperature before adding pudding or whipped toppings prevents the butter from melting back out into the filling and destabilizing the layers. Warm crusts release steam that condenses against heavy custards, turning the bottom layer soggy within hours of assembly.
Retaining a portion of the chopped nuts for the final garnish provides textural contrast against soft whipped toppings on the second day. Refrigeration over 48 hours will soften the crust slightly as moisture migrates from the pudding, though the high fat content from the butter and walnuts delays complete saturation.
