Pecan Nut Crust The Best Recipes

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Pecan Nut Crust

"This crust is mainly true as a base for Eggnog Pie with Rum, but can be used with nearly any custard pie."

Ingredients :

2 half of cups floor pecans
1/4 teaspoon ground cinnamon
1/3 cup white sugar
4 tablespoons unsalted butter, melted

Instructions :

Prep :	Cook : 8M	Ready in :

Stir collectively floor nuts, cinnamon, and sugar. Mix in melted butter.
Press the combination into the bottom and up the sides of a 9 inch, deep-dish fashion, pie pan. Chill the unbaked crust within the fridge for about 30 to 45 mins.
Place pie crust on a cookie sheet, and function at the center rack of a preheated 350 diploma F (a hundred seventy five diploma C) oven. Bake for 12 to 15 minutes, or till lightly browned. WATCH it carefully, as nut crusts burn easily; they DON'T have to show black to flavor burnt! Cool absolutely before filling.

Notes :

Reynolds® Aluminum foil can be used to keep meals moist, cook dinner it frivolously, and make smooth-up easier.

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