Pecan Nut Crust

Great with Pumpkin Coconut Pie

313 g/ 11 oz ground pecans
67 g/ 2 ⅓ oz white sugar
57 g/ 2 oz tablespoons butter, melted
¼ teaspoon ground cinnamon
pinch of salt

Stir together nuts, sugar, butter, cinnamon, and salt.

In a 9″ pie tin, press the crust so it covers the bottom, base, and sides. Crimp the top. Chill 1 hour.

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Pecan Nut Crust
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