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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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It sounds like it would be amazing for a cheesecake crust or a pumpkin pie. The original recipes says you need a spice grinder to grind one whole cinnamon stick and one whole nutmeg with the pecans. I am altering it and substituting 1 tsp of cinnamon and 1/2 tsp of nutmeg. So you may want to base it a little on taste. Chop the pecans in a mini-food chopper if you have one. Ingredients:
1 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
3/4 cup pecans, toasted and cooled, very finely chopped |
2/3 cup graham cracker crumbs |
3 tablespoons light brown sugar |
1 tablespoon granulated sugar |
1/2 teaspoon table salt |
1/4 cup unsalted butter, melted and cooled |
1/2 teaspoon pure vanilla extract |
Directions:
1. Preheat oven to 375°F
2. Lightly coat a 9-inch pie plate with nonstick cooking spray. Reserve.
3. Place the spices, pecans, graham cracker crumbs and sugars in a medium bowl. Whisk to combine.
4. Slowly add the butter and vanilla until mixture is moist. Note: all of the butter may not be needed.
5. Press the mixture into and up the sides of the prepared pie plate.
6. Bake in the preheated oven for 10 to 12 minutes.
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