Desserts Pies Pie Crusts Crumb Crusts Pecan Nut Crust 4.6 (51) 48 Reviews 6 Photos This crust is especially good as a base for Eggnog Pie with Rum, but can be used with almost any custard pie. Recipe by Julie Pastore Updated on August 22, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 6 6 6 6 Servings: 8 Yield: 1 to 9 - inch pie crust Jump to Nutrition Facts Ingredients 2 ½ cups ground pecans ¼ teaspoon ground cinnamon ⅓ cup white sugar 4 tablespoons unsalted butter, melted 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. I Made It Print Nutrition Facts (per serving) 264 Calories 25g Fat 12g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved