Pecan Nut Crust

Pecan Nut Crust

29

"This crust is especially good as a base for Eggnog Pie with Rum, but can be used with almost any custard pie."

Ingredients

{{adjustedServings}} servings 264 cals
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Nutrition

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  • Calories:
  • 264 kcal
  • 13%
  • Fat:
  • 24.6 g
  • 38%
  • Carbs:
  • 12g
  • 4%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. Stir together ground nuts, cinnamon, and sugar. Mix in melted butter.
  2. Press the mixture into the bottom and up the sides of a 9 inch, deep-dish style, pie pan. Chill the unbaked crust in the refrigerator for about 30 to 45 minutes.
  3. Place pie crust on a cookie sheet, and position on the middle rack of a preheated 350 degree F (175 degree C) oven. Bake for 12 to 15 minutes, or until lightly browned. WATCH it carefully, as nut crusts burn easily; they DON'T have to turn black to taste burnt! Cool completely before filling.
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Reviews

29
  1. 31 Ratings

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Okay, first of all if you are debating whether to try this...DO IT!! It is so good. I pulsed my pecans in my food processer until they were broken up but not completely ground. I used the amount...

I used this crust as an alternative for a graham cracker crust for pumpkin cheesecake. The flavour was wonderful, but I found it a bit soft. I'll definitely use the crust again and I don't think...

good recipe! I used splenda instead of sugar to make it low carb. it was great for a pumpkin pie