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16
Spiced Pecan Pie Crust
This pairs beautifully with our Pumpkin Pie (following recipe) but would also add a
new twist to a New York style cheesecake.
Makes one 23cm pie crust
1 whole cinnamon stick
1 whole nutmeg
¾ cup pecans, toasted and cooled
2
⁄
3
cup granita biscuit crumbs
3 tablespoons light brown sugar
1 tablespoon granulated sugar
½ teaspoon table salt
¼ cup unsalted butter, melted and cooled
½ teaspoon pure vanilla extract
Preheat oven to 190ºC. Lightly coat a 23cm pie plate with nonstick cooking spray. Reserve.
Place the cinnamon stick, nutmeg and pecans in the bowl of the Cuisinart
®
Spice & Nut
Grinder. Pulse 15 times, and then process until finely ground, about 10 seconds. Please be
sure to grind only ½ cup at a time.
Place the spices, pecans, graham cracker crumbs, sugars and salt in a medium bowl. Whisk
to combine. Slowly add the butter and vanilla until mixture is moist. Note: all of the butter may
not be needed.
Press the mixture into the prepared pie plate. Bake in the preheated oven for 10 to 12
minutes.
Nutritional information per serving (based on 12 servings):
Calories 120 (67% from fat) • carb. 9g • pro. 1g • fat 9g
sat. fat 3g • chol. 10mg
• sod. 140mg • calc. 7mg • fibre 1g
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