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Ingredients

2 ½ cups ground pecans ¼ teaspoon ground cinnamon ⅓ cup white sugar 4 tablespoons unsalted butter, melted

Nutrition Info

263.9 calories carbohydrate: 12 g cholesterol: 15.3 mg fat: 24.6 g fiber: 2.5 g protein: 2.5 g saturatedFat: 5.3 g servingSize: - sodium: 0.8 mg sugar: 9.4 g transFat: : - unsaturatedFat: : -

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.

1 - 9 inch pie crust

This crust is especially good as a base for Eggnog Pie with Rum, but can be used with almost any custard pie.