Description
This crust is especially good as a base for Eggnog Pie with Rum, but can be used with almost any custard pie.
Ingredients
- 2 ½ cups ground pecans
- ¼ teaspoon ground cinnamon
- ⅓ cup white sugar
- 4 tablespoons unsalted butter, melted
Instructions
- 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.
Servings: 8