Pecan Nut Crust

Pecan Nut Crust

28 Reviews 4 Pics
Julie Pastore
Recipe by  Julie Pastore

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch pie crust

ADVERTISEMENT

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.

Share It

Reviews (28)

Rate This Recipe
minnie may
63

minnie may

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 amounts called for with everything except the butter. I just added enough to moisten the crust, but not drench it. The nuts have natural oils that come out during baking. Don't forget to refridgerated this before baking, because it really helps hold it together. I used this for a cheesecake recipe, and let me tell you, it got RAVE reviews!! And the best part is, that there is no flour and so it is gluten free...perfect for my mother in law with celiac. Thanks for the awesome recipe!!

jeannine1976
42

jeannine1976

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 I'll increase the baking time, but I might use a bit less butter to compensate for the natural oils in the pecans.

NYPD K9 COP
33

NYPD K9 COP

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

More Reviews

Similar Recipes

Pecan Snack
(149)

Pecan Snack

Frosted Pecan Bites
(44)

Frosted Pecan Bites

Earthquake Pie Crust
(31)

Earthquake Pie Crust

Pumpkin Tart With Pecan Crust
(27)

Pumpkin Tart With Pecan Crust

Frosted Pecan Bites
(17)

Frosted Pecan Bites

Pecan Crusted Chocolate Truffle Pie
(13)

Pecan Crusted Chocolate Truffle Pie

Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Pecan Snack

>

next recipe:

Brown Sugar Pecan Brittle