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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This crust is especially good as a base for Eggnog Pie with Rum, but can be used with almost any custard pie. Ingredients:
2 1/2 cups ground pecans |
1/4 teaspoon ground cinnamon |
1/3 cup white sugar |
4 tablespoons unsalted butter, melted |
Directions:
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.
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