Pecan Nut Crust Recipes
NUT CRUST
If you have a recipe that calls for a graham-cracker crust, and you don't have the ingredients to make one or just want to try something that's not only simpler but much tastier--try this. Straight from Joy of Cooking, I found this recipe when I made Million Dollar Pie because I didn't feel like crushing graham crackers. It's simple and to die for and requires zero baking. My personal preference is pecans, but you may use walnuts or what the heck--try any nut out for size.
Provided by AmyZoe
Categories Dessert
Time 10m
Yield 1 pie crust, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Chop walnuts or pecans (I did mine in the blender).
- Melt butter and mix with the nuts in a pie plate.
- Add sugar and salt and pat into bottom of pie pan.
- Oila! Cooking is done, and you're ready to fill your crust.
GROUND PECAN CRUST (LOW CARB)
Good for cheesecake and pumpkin or Jello pudding pies, but not strong enough for a pie with runny/loose filling. Do NOT substitute margarine or oil for the butter. (learned this the hard way).
Provided by cookin from scratch
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 3
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.
PECAN PIE CRUST
Make and share this Pecan Pie Crust recipe from Food.com.
Provided by Darlene Summers
Categories Pie
Time 25m
Yield 1 pie crust
Number Of Ingredients 5
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.
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- Place the nuts, sugar, and softened butter into the food processor (see recipe notes for by hand instructions).
- Blend until nuts are finely ground, about 45 seconds - 1 minute. Scrape down bowl or pulse, as necessary, to make sure nuts are even in size.
- Press down into a 9" pie plate firmly on bottom and up sides. Refrigerate for 30-45 minutes, or until chilled and firm. Alternatively, freeze for 15 minutes. Preheat oven to 350ºF.
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