This crust is especially good as a base for Eggnog Pie with Rum, but can be used with almost any custard pie.
Ingredients
- 2.5 cups ground pecans
- 0.25 teaspoons ground cinnamon
- 0.33 cups white sugar
- 4 tablespoons unsalted butter , melted
Instructions
-
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
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