Pecan Nut Crust

4.6
(51)

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

6
6
6
6
Servings:
8
Yield:
1 to 9 - inch pie crust

Ingredients

  • 2 ½ cups ground pecans

  • ¼ teaspoon ground cinnamon

  • 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.

Nutrition Facts (per serving)

264 Calories
25g Fat
12g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 264
% Daily Value *
Total Fat 25g 32%
Saturated Fat 5g 27%
Cholesterol 15mg 5%
Sodium 1mg 0%
Total Carbohydrate 12g 4%
Dietary Fiber 3g 9%
Total Sugars 9g
Protein 3g
Vitamin C 0mg 2%
Calcium 21mg 2%
Iron 1mg 4%
Potassium 109mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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