PECAN NUT CRUST
This crust is especially good as a base for Eggnog Pie with Rum, but can be used with almost any custard pie.
Provided by Julie Pastore
Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts
Yield 8
Number Of Ingredients 4
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.
Nutrition Facts : Calories 263.9 calories, Carbohydrate 12 g, Cholesterol 15.3 mg, Fat 24.6 g, Fiber 2.5 g, Protein 2.5 g, SaturatedFat 5.3 g, Sodium 0.8 mg, Sugar 9.4 g
PECAN PIE WITH GRAHAM CRACKER CRUST
Steps:
- Wait until the pie has cooled to slice.
Nutrition Facts : Calories 427 kcal, Carbohydrate 39 g, Cholesterol 84 mg, Fiber 2 g, Protein 4 g, SaturatedFat 11 g, Sodium 170 mg, Sugar 27 g, Fat 30 g, ServingSize 8 servings, UnsaturatedFat 0 g
PECAN GRAHAM CRACKER CRUST
This crust is fantastic! You can use this for almost any pie, just use your imagination! The dates really add something, not only in the crust, but in the whole pie. You can use different nuts, but please try the pecans first. This is a rather healthy crust, for us who are into healthy heating.
Provided by FLUFFSTER
Categories Dessert
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Soak one cup of the pecans in two cups fresh water for 2-4hours. Drain and rinse.
- In a food pressor, chop a cup of pecans into a fine meal. Set aside.
- Chop soaked pecans into a fine meal.
- Cut or break the dates into pieces. If the dates are dry or very firm, soak them in 1/2 cup fresh water for 5 minutes to soften.
- Add date pieces, maple syrup or honey, carob,.
- cinnamon, nutmeg, vanilla, if using, and seas salt to the ground soaked pecans and chop until well mixed.It may be necessary to scrape the sides of the food processor with a rubber spatula and continue to chop for a thorough consistency.
- Add the ground dry pecans and chop until well mixed.
- The dough should by crumbly but sticky enough to hold a shape when shaped.
- Press the dough evenly into a pie plate or turtle pan. It is best to press the dough to the sides of the plate or pan first, then press into the bottom for even depth.To scallop the edge of the crust:.
- Use the thumb and forefinger of your dominant hand yo pinch the edge of the dough successively around the rim of the plate or pan. Use the forefinger of your other hand to press the pinches to keep them neat and orderly.
- Fill, frost and serve with love.
Nutrition Facts : Calories 211.8, Fat 19.9, SaturatedFat 1.8, Sodium 73.3, Carbohydrate 9.5, Fiber 3.5, Sugar 5.4, Protein 2.7
PECAN GRAHAM CRUST
Posting this for a Zaar friend who needs low sugar recipes but loves coconut! Hope she can tweak this for her dessert recipes.
Provided by Aroostook
Categories Pie
Time 20m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F.
- Place graham cracker crumbs, pecans and coconut flakes on a cookie sheet.
- Place in oven for 15 minutes, stirring every 5 minutes.
- Remove the crumb mixture and let cool.
- In medium bowl, melt butter in microwave, about 30 seconds depending on your microwave.
- Add crumb mixture to butter and mix together well making sure butter is well incorporated.
- Use as crust for your favorite cheesecake, torte or cream pie.
PECAN GRAHAMS
Years ago, I was eager to enter a recipe contest I'd read about," relates June Russell of Green Cove Springs, Florida. "I went to my pantry and threw together these nutty cookies. Although they didn't win, they've been a hit with my family and friends ever since!"
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, cream shortening and sugars. Add egg and mix well. Combine flour, baking powder, baking soda and salt; add to the creamed mixture. Stir in cracker crumbs and ground pecans; mix well. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Place a pecan half in the center of each cookie; press down lightly. , Bake at 350° for 9-11 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 134 calories, Fat 8g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 75mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
HOMEMADE GRAHAM CRACKER CRUST
Instead of purchasing a crust, make this graham cracker crust recipe with just three everyday ingredients. -Janaan Cunningham
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1 pie crust (9 inches).
Number Of Ingredients 3
Steps:
- In a small bowl, combine the crumbs and sugar; add butter and blend well. Press onto the bottom and up the sides of an ungreased 9-in. pie plate., Refrigerate for 30 minutes before filling, or bake at 375° until crust is lightly browned, 8-10 minutes. Cool on a wire rack before filling.
Nutrition Facts : Calories 173 calories, Fat 10g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 147mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
FUDGE BARS WITH PECAN-GRAHAM CRUST
Steps:
- Make crust:
- Preheat oven to 350°F.
- Into a food processor crumble graham crackers and grind into crumbs. Add pecans, sugar, butter, and salt and pulse motor until nuts are chopped fine. Press crumb mixture evenly onto bottom of an 11- by 7-inch baking pan and bake in middle of oven 5 minutes. Cool crust in pan on a rack.
- Make fudge layer:
- In a medium metal bowl set over a saucepan of barley simmering water melt chocolate with butter, stirring. Remove bowl from pan and cool to room temperature. With an electric mixer beat in remaining ingredients, beating until smooth.
- Spread fudge layer on top of crust and bake in middle of oven 30 to 35 minutes, or until top is set, edges have begun to pull away from sides of pan, and a tester inserted in center comes out with moist chocolate adhering. While fudge is still hot, score with a sharp knife into 24 small bars and cut into bars, wiping knife blade clean after each cut. Cool bars in pans on a rack. Bars will continue to set as they cool but will remain somewhat soft. Bars keep in an airtight container 3 days or, covered and chilled, 1 week.
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