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    You are in: Home / Recipes / Spiced Pecan Pie Crust Recipe
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    Spiced Pecan Pie Crust

    Spiced Pecan Pie Crust. Photo by Mikekey

    1/2 Photos of Spiced Pecan Pie Crust

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    ~SarahBeth~'s Note:

    From the Cuisinart website. It sounds like it would be amazing for a cheesecake crust or a pumpkin pie! The original recipes says you need a spice grinder to grind one whole cinnamon stick and one whole nutmeg with the pecans. I am altering it and substituting 1 tsp of cinnamon and 1/2 tsp of nutmeg. So you may want to base it a little on taste. Chop the pecans in a mini-food chopper if you have one!

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    Ingredients:

    Serves: 1

    Yield:

    pie crust

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375°F
    2. 2
      Lightly coat a 9-inch pie plate with nonstick cooking spray. Reserve.
    3. 3
      Place the spices, pecans, graham cracker crumbs and sugars in a medium bowl. Whisk to combine.
    4. 4
      Slowly add the butter and vanilla until mixture is moist. Note: all of the butter may not be needed.
    5. 5
      Press the mixture into and up the sides of the prepared pie plate.
    6. 6
      Bake in the preheated oven for 10 to 12 minutes.

    Browse Our Top Crusts/Pastry Dough Recipes

    Ratings & Reviews:

    • on November 26, 2011

      45

      I made this crust with pumpkin pie for Thanksgiving dinner. My family raved about it! I altered the recipe slightly in the following ways: I used didn't toast the pecans to save time. I used 10 Biscoff cookies instead of graham crackers, which ends up being 2/3 cup of crumbs. I used salted butter because I didn't have any unsalted butter on hand. I omitted the nutmeg since the Biscoff cookies have enough flavor to them. And I used just 2 tablespoons of butter.

      Here's my method: I added whole pecans and whole Biscoff cookies to my Vita-Mix, then added the spices. This saved so much time! Then I transferred the mixture to a bowl and incorporated the butter and vanilla. Once in the oven the crust browned very quickly so using untoasted pecans seemed to work out. When I actually baked my pumpkin pie, the crust almost burned! I had to cover the whole pie with aluminum foil to protect it. Next time, I plan to bake the crust for a little less time prevent this from happening again.

      Fortunately, my pie ended up being just a tad too brown, but not at all burned. It was a wonderful twist on regular pumpkin pie. The crust is very rich and I may add even less butter next time. Thank you for the recipe SaraBeth!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 29, 2009

      35

      I really liked the idea of this crust, but it was a lot of extra work for just an OK flavor.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 28, 2009

      55

      Delicious variation on a graham cracker crust! I used Splenda Brown Sugar Blend for the brown sugar and granulated sugar. Filled the crust with Libby's Sensibly Delicious Pumpkin Pie. The spices were just right.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Spiced Pecan Pie Crust

    Serving Size: 1 (258 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1433.1
     
    Calories from Fat 998
    69%
    Total Fat 110.9 g
    170%
    Saturated Fat 35.3 g
    176%
    Cholesterol 122.0 mg
    40%
    Sodium 1448.5 mg
    60%
    Total Carbohydrate 110.5 g
    36%
    Dietary Fiber 11.0 g
    44%
    Sugars 74.0 g
    296%
    Protein 12.0 g
    24%

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