Butter Pecan Crust Recipes

Steps:

• 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.

Steps:

• In a medium bowl, stir flour, sugar and salt. with a pastry blender or 2 knives cut in butter until mixture resembles coarse crumbles. stir in pecans.
• sprinkle water over the top and toss with a fork until iniformly moistened. press dough firmly into a ball. wrap in plastic wrap and shill in freezer for 20 minutes.
• on a lightly floured surface, roll dough to 1/8-inch thickness and fit loosely ito a 9-inch pie plate; flute edge. place in freezer 15 minutes.
• meanwhile, preheat oven to 425'f. remove pe plate from freezer and prick bottom of shell. bake for 15 minutes or until edges are lightly browned. cover edges with foil and bake 5-10 minutes longer or until center is lightly browned. cool on wire rack.

Steps:

• Place pecans in food processor; grind until fine.
• Add melted butter, brown sugar, vanilla and water.
• Continue processing till mixture begins falling off sides of bowl.
• Press into 9-inch pie pan.
• Bake at 325° for 20 minutes or microwave at full power for 6 minutes.

Steps:

• Set oven to 350 degrees.
• Prepare a 13x9-inch baking pan.
• In a bowl, combine flour, 3/4 cup brown sugar and 1/2 cup butter; blend with fork until crumbly.
• Pat the mixture onto bottom of prepared baking pan.
• Sprinkle pecan halves evenly over the unbaked crust; set aside.
• In a small saucepan, combine 1/2 cup brown sugar with 2/3 cup butter.
• Cook, over medium heat, stirring constantly, until the mixture begins to boil; boil for 1 minute, stirring constantly.
• Drizzle the caramel mixture over pecans and crust in baking dish.
• Bake for 18-20 minutes, or until cacamel layer is bubbly, and crust is light brown.
• Remove from oven, and immediately sprinkle with chocolate chips.
• Spread chips evenly as they melt.
• Cool completely before cutting into bars.

Steps:

• Grind the pecans. Fine ground will help the crust hold together better, coarse gives you a crunchier crust.
• Add the Splenda to the ground nuts.
• Add the butter (softened or outright melted).
• Press mixture into a pie plate or springform pan.
• Bake for 5-10 minutes between 350 and 450, depending on how toasted you want it.
• You can also make this crust ahead of time.