“This crust is especially good as a base for Eggnog Pie with Rum, but can be used with almost any custard pie.” - by Julie Pastore
Ingredients
Adjust Servings
Original recipe yields 1 - 9 inch pie crust
Directions
- Stir together ground nuts, cinnamon, and sugar. Mix in melted butter.
- 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.
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 264 cal
- 13%
- Fat
- 24.6 g
- 38%
- Carbs
- 12 g
- 4%
Based on a 2,000 calorie diet
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Reviews (21)
Rate This Recipe
"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 call..." See moreed 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
"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 ..." See moreincrease the baking time, but I might use a bit less butter to compensate for the natural oils in the pecans."
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