Ingredients
-
2
-
2
-
1/2
-
4
-
1
-
-
-
-
-
-
-
-
-
-
Directions
Pecan Pie Crust,This is a delicious crust for cheesecakes or pudding pies. You may also use other kinds of nuts.,Is the measurement on butter accurate??!,2 tweaks, 2 pies: Tweak 1 – used 2 oz of brown sugar, with hazelnuts, and the crust came out perfectly, cut nicely and held together when served. If you don’t have a scale I would say this is between medium and firmly packed. Tweak 2 – I baked a pecan pie in this crust, made with pecans, of course, and the 2 oz of sugar, as above. Every recipe I saw for pecan pie said to put it in an uncooked crust, and that’s what I did. The crust got a little gooey, so it was a little more challenging to serve, but oh so good. I did make an effort to pack this crust extra tight so the crust wouldn’t float into the custard along with the loose pecans. I want to add that I have now made it with almonds also, the 2 oz. measurement for the brown sugar worked well. I would say that almonds are the mildest flavor, if you want something that doesn’t compete too much with the filling.
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Steps
|
1
Done
|
Place Pecans in Food Processor; Grind Until Fine. |
|
2
Done
|
Add Melted Butter, Brown Sugar, Vanilla and Water. |
|
3
Done
|
Continue Processing Till Mixture Begins Falling Off Sides of Bowl. |
|
4
Done
|
Press Into 9-Inch Pie Pan. |
|
5
Done
|
Bake at 325 For 20 Minutes or Microwave at Full Power For 6 Minutes. |
