Pecan Nut Crust Recipe
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Pecan Nut Crust

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."

This Kitchen Approved Recipe has an average star rating of 4.7 Rate/Review | Read Reviews (21)

 

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Original Recipe Yield 1 - 9 inch pie crust
 

Ingredients

  • 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 264 | Total Fat: 24.6g | Cholesterol: 15mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Mar. 23, 2008 by minnie may   view full review
Okay, first of all if you are debating whether to try this...DO IT!! It is so good. I pulsed...
The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed on Nov. 29, 2007 by jeannine1976   view full review
I used this crust as an alternative for a graham cracker crust for pumpkin cheesecake. The...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Apr. 12, 2005 by NYPD K9 COP Supporting Member (Click to learn more about Supporting Membership)  view full review
good recipe! I used splenda instead of sugar to make it low carb. it was great for a pumpkin pie
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Jun. 9, 2003 by Annis   view full review
I'm so glad to find a gluten-free pie crust. My family (even my 9 year old) loved it. We...
The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed on Feb. 5, 2007 by muffinqueen1   view full review
Very good, I used it for a Libby's pumpkin pie (recipe on can of pumpkin). Was a great tasty...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Jul. 4, 2008 by KREINESTJA   view full review
I used a mixture of almond and hazelnut flour and increased butter a bit. This is a fantastic...
The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed on Jan. 25, 2008 by yooper62   view full review
Good recipe. I like it better though with 1/2 cup flour added and 1/3 cup Splenda BROWN sugar....
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Jan. 2, 2008 by JENCHISPAS   view full review
Delicious! I didn't grind the pecans really fine and I liked it like that.
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Apr. 9, 2003 by VERENAB   view full review
Very yummy and easy!
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Jul. 20, 2006 by angela   view full review
I used slenda instead of sugar. We are on a low sugar diet. The flavor was very tasty.

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