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

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on November 26, 2011

      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!

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    • on December 29, 2009

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

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    • on November 28, 2009

      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.

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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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