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Pecan Nut Crust

SUBMITTED 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."
RECIPE RATING:
The reviewer gave this recipe 10 stars. This recipe average a 4.7 star rating.
Read Reviews (10)
Original recipe yield 1 - 9 inch pie crust

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 2 1/2 cups ground pecans
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup white sugar
  • 4 tablespoons unsalted butter, melted

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

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 12, 2005 by NYPD K9 COP
good recipe! I used splenda instead of sugar to make it low carb. it was great for a pumpkin pie MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 9, 2003 by Annis
I'm so glad to find a gluten-free pie crust. My family (even my 9 year old) loved it. We... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 9, 2003 by VERENAB
Very yummy and easy! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 23, 2008 by minnie may
Okay, first of all if you are debating whether to try this...DO IT!! It is so good. I pulsed... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 4, 2008 by KREINESTJA
I used a mixture of almond and hazelnut flour and increased butter a bit. This is a fantastic... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 2, 2008 by JENCHISPAS
Delicious! I didn't grind the pecans really fine and I liked it like that. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 29, 2007 by jeanninec1976
I used this crust as an alternative for a graham cracker crust for pumpkin cheesecake. The... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2008 by yooper62
Good recipe. I like it better though with 1/2 cup flour added and 1/3 cup Splenda BROWN sugar.... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 5, 2007 by muffinqueen1
Very good, I used it for a Libby's pumpkin pie (recipe on can of pumpkin). Was a great tasty... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 20, 2006 by angela
I used slenda instead of sugar. We are on a low sugar diet. The flavor was very tasty. MORE


 
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