Pecan Pie With Graham Cracker Crust Recipes
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
CLASSIC PECAN PIE
Quick and simple recipe. I couldn't tell you where I found it but it's been a winner in my home for years. I use half light corn syrup and half dark corn syrup. I also use a Graham Cracker crust instead of a classic crust. Hope you like it. Vanilla Ice Cream goes really well with it when it's warm also.
Provided by Tayders momma
Categories Pie
Time 1h5m
Yield 1 pie
Number Of Ingredients 8
Steps:
- Mix corn syrup, eggs, sugar, butter, and vanilla together.
- Stir in pecans.
- Pour mixture into pie crust.
- Bake at 350 degrees Fahrenheit for 50 to 55 minutes.
Nutrition Facts : Calories 3670.4, Fat 177.3, SaturatedFat 41, Cholesterol 695.6, Sodium 1195.4, Carbohydrate 518.6, Fiber 14.3, Sugar 294, Protein 37.1
GRAHAM CRACKER CRUST I
This goes great with many pies.
Provided by Carol
Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts
Time 17m
Yield 8
Number Of Ingredients 4
Steps:
- Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.
- Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.
Nutrition Facts : Calories 175.6 calories, Carbohydrate 20.5 g, Cholesterol 22.9 mg, Fat 10.2 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 5.7 g, Sodium 156.6 mg, Sugar 13.2 g
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- Add graham crackers and pecans to your food processor and pulse until coarsely ground. Add sugar and butter and continue to process until finely ground and completely combined.
- Press mixture into the bottom and up the sides of a 9-inch pan. (If using for a cheesecake, only press firmly to the bottom and NOT up the sides of springform pan). Press the mixture firmly until compact, using your fingers as an edge guide.
- For a NO BAKE Dessert Pie, chill Crust in the freezer for one hour or chill in the refrigerator for 2+ hours. For a BAKED PIE, bake Crust at 350 F degrees for 10 minutes. If crust puffs up, press down with the back of a measuring cup.
- Let the Crust cool completely before filling and returning to the oven with your pie filling (you can place in the refrigerator to speed cooling process along).
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