Pecan Nut Crust

4.6

(53)

50 Reviews

7 Photos

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

Submitted by Julie Pastore

Updated on August 22, 2022

7

Servings:

8

Yield:

1 to 9 - inch pie crust

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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.

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	5%
Vitamin C 0mg	0%
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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