Pecan Nut Crust

Name: Pecan Nut Crust
Yield: 8
Ingredients: 2 1/2 cups ground pecans; 1/4 teaspoon ground cinnamon; 1/3 cup white sugar; 4 tablespoons unsalted butter, melted

👥 8 servings 👁️ 2 views

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

★ ★ ★ ★ ★ — (0 ratings)

⬇️ Jump to Recipe

🔗 Recipe adapted from AllRecipes

#Dessert

📊 At a Glance

Serves 8

Difficulty Easy

🛒 Ingredients

2 1/2 cups ground pecans

1/4 teaspoon ground cinnamon

1/3 cup white sugar

4 tablespoons unsalted butter, melted

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 264

% Daily Value*

Total Fat 24.6g 32%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 1mg 0%

Total Carbohydrate 12g 4%

Dietary Fiber 2.5g 9%

Total Sugars 9.4g

Protein 2.5g 5%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.