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."
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2 1/2 cups
unsalted butter, melted
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!!
Makes about double what is needed for a 9" crust. When I pressed it into the pan it made a crust about 1/3 to 1/2 of an inch thick, which reduced the volume of pie filling significantly. Good flavor otherwise.
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.
good recipe! I used splenda instead of sugar to make it low carb. it was great for a pumpkin pie
I'm so glad to find a gluten-free pie crust. My family (even my 9 year old) loved it. We made key lime pie and the combo was terrific.
Very good, I used it for a Libby's pumpkin pie (recipe on can of pumpkin). Was a great tasty subtitute for the flour crust since I'm on a low carb diet. Like the other reviewers, I used Splenda for the sugar. Only reason I'm rating it 4 stars is because it came out a little too thick even in my huge 9" pie dish. Just use it a bit at a time as you build the crust and it's perfect.
Good recipe. I like it better though with 1/2 cup flour added and 1/3 cup Splenda BROWN sugar. The flour will soak up the greasiness of the butter. I just chop the pecans. This crust is awesome with pineapple cheesecake!
I used a mixture of almond and hazelnut flour and increased butter a bit.
This is a fantastic recipe that can be altered easily for low-carb.
* Percent Daily Values are based on a 2,000 calorie diet.
Pecan Nut Crust
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 221
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