A neat twist on crumb crust perfect for chiffon or cream pies. Sub pecans, walnuts or almonds, if you wish. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Serving Size: 1 (29) g
Servings Per Recipe: 6
Calories: 254
Calories from Fat 209 g 82 %
Total Fat 23.2 g 35 %
Saturated Fat 5.3 g 26 %
Cholesterol 0 mg 0 %
Sodium 1.1 mg 0 %
Total Carbohydrate 10.6 g 3 %
Dietary Fiber 2.6 g 10 %
Sugars 7.1 g 28 %
Protein 5 g 10 %