This is a basic pie shell recipe, very good for custard pies. WATCH it carefully as it cooks, as nut crusts burn easily; they DON'T have to turn black to taste burnt!
Okay, first of all if you are debating whether to try this...DO IT!! It is so good. I pulsed my pecans in my food processer until they were broken up but not completely ground. I used the amounts called for with everything except the butter. I just added enough to moisten the crust, but not drench it. The nuts have natural oils that come out during baking. Don't forget to refridgerated this before baking, because it really helps hold it together. I used this for a cheesecake recipe, and let me tell you, it got RAVE reviews!! And the best part is, that there is no flour and so it is gluten free...perfect for my mother in law with celiac. Thanks for the awesome recipe!! - 23 Mar 2008 (Review from Allrecipes USA and Canada)
I used this crust as an alternative for a graham cracker crust for pumpkin cheesecake. The flavour was wonderful, but I found it a bit soft. I'll definitely use the crust again and I don't think I'll increase the baking time, but I might use a bit less butter to compensate for the natural oils in the pecans. - 29 Nov 2007 (Review from Allrecipes USA and Canada)
good recipe! I used splenda instead of sugar to make it low carb. it was great for a pumpkin pie - 12 Apr 2005 (Review from Allrecipes USA and Canada)