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My review
Pecan Nut Crust
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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Ingredients
servings 264 calsOriginal recipe yields 8 servings (1 - 9 inch pie crust)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 264 calories; 24.6 g fat; 12 g carbohydrates; 2.5 g protein; 15 mg cholesterol; < 1 mg sodium. Full nutrition
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Reviews
Read all reviews 3538 Ratings
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Most helpful positive review
3/23/2008
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 amount...
Most helpful critical review
2/20/2014
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 ...
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3/23/2008
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 amount...
11/29/2007
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...
4/12/2005
good recipe! I used splenda instead of sugar to make it low carb. it was great for a pumpkin pie
2/5/2007
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 Splend...
1/21/2008
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 ...
4/17/2001
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.
11/24/2010
OH WOW! This is SO incredibly easy and I liked it better than a wheat crust! I have been looking for a dairy and gluten free pie crust for my son. I made this crust dairy free by using coconut o...
3/10/2009
Very good crust - It is gluten free so I have used this crust for passover recipe. I used almonds in place of pecans - that is what I had. I also substituted 1 egg for the butter. It held the c...
7/4/2008
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.