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| Pecan Nut Crust |
"This crust is especially good as a base for Eggnog Pie with Rum, but can be used with almost any custard pie."
Ingredients :
- 2 1/2 cups ground pecans
- 1/4 teaspoon ground cinnamon
- 1/3 cup white sugar
- 4 tablespoons unsalted butter, melted
Instructions :
| Prep : | Cook : 8M | Ready in : |
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- 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.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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