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Ingredients
| pecans: 2 1/2 cups |
| ground cinnamon: 1/4 tsp |
| granulated sugar: 1/3 cup |
| unsalted butter: 4 Tbl (melted) |
Pecan Nut Crust
Credit: AllRecipes
User rating:
"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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Prep Time
min -
Cook Time
min -
Servings
8 serving(s)
Tags
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.