Pecan Graham Crust Recipes

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PECAN NUT CRUST



Pecan Nut Crust image

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

Provided by Julie Pastore

Categories     Desserts     Pies     100+ Pie Crust Recipes     Crumb Crusts

Yield 8

Number Of Ingredients 4

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

Steps:

  • 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.

Nutrition Facts : Calories 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, Sodium 0.8 mg, Sugar 9.4 g

THE BEST GRAHAM CRACKER CRUST RECIPE



The Best Graham Cracker Crust Recipe image

Toasted pecans and a hint of cinnamon give this graham cracker crust a special flavor. The coarse texture keeps it from getting soggy from pie fillings and adds a slight crunch to the smooth cream pies. You will find yourself using this recipe in all kinds of desserts, not only pies.

Provided by Sandy Hoopes

Categories     Dessert

Time 15m

Yield 2 pie shells

Number Of Ingredients 6

9 ounces whole graham crackers
2 ounce package pecan bits or chips
½ cup granulated sugar
1 teaspoon cinnamon
½ teaspoon salt
8 tablespoons butter, melted

Steps:

  • Working in small batches, break the graham crackers into small, dime sized pieces and place ¼ to ½ of the crackers in a food processor. Pulse until the crackers are the size of large, grainy sand. Pour into a large mixing bowl and repeat with the remaining crackers. Do not over process. There may still be larger pieces that can be broken up by hand.
  • Pour the pecan bits or chips (very small diced pecans) in a hot frying pan over medium high heat and toast until you can smell the aroma of the pecans. Pour into the bowl with the cracker crumbs. The pecan pieces should be about the same size as the cracker crumbs. (See photos above)
  • Combine the crumbs, pecans, sugar, cinnamon and salt together until well mixed.
  • Drizzle the melted butter evenly over the crumb mixture while stirring. Continue stirring until all of the crumbs are moistened by the butter.
  • Divide the mixture between two pie plates. Reserve about a cup to use as needed to fill "holes" in the crust, if needed.
  • Use the bottom of a measuring cup to press the mixture evenly into the bottom of the pie plate and up the sides. The crust should be about ¼ inch thick or a little more.
  • Place the crusts in the refrigerator to chill.

PECAN PIE WITH GRAHAM CRACKER CRUST



Pecan Pie With Graham Cracker Crust image

Here is a simple pecan pie recipe that helps you whip up the down-home treat with ease.

Provided by Diana Rattray

Categories     Dessert     Pie

Time 45m

Yield 8

Number Of Ingredients 9

3 1/2 ounces (7 tablespoons) unsalted butter, melted
2 large eggs
1/3 cup whipping cream, or heavy cream
1/3 cup dark corn syrup
1 pinch salt
1/2 teaspoon ground cinnamon
1/2 cup light brown sugar, firmly packed
1 cup pecans , coarsely chopped
1 (8-inch) prepared graham cracker pie shell

Steps:

  • Wait until the pie has cooled to slice.

Nutrition Facts : Calories 427 kcal, Carbohydrate 39 g, Cholesterol 84 mg, Fiber 2 g, Protein 4 g, SaturatedFat 11 g, Sodium 170 mg, Sugar 27 g, Fat 30 g, ServingSize 8 servings, UnsaturatedFat 0 g

PECAN GRAHAM CRUST



Pecan Graham Crust image

Posting this for a Zaar friend who needs low sugar recipes but loves coconut! Hope she can tweak this for her dessert recipes.

Provided by Aroostook

Categories     Pie

Time 20m

Yield 8 serving(s)

Number Of Ingredients 4

1 cup graham cracker crumbs
1/2 cup chopped pecans
1/2 cup unsweetened flaked coconut
3 tablespoons butter or 3 tablespoons margarine

Steps:

  • Preheat oven to 350 degrees F.
  • Place graham cracker crumbs, pecans and coconut flakes on a cookie sheet.
  • Place in oven for 15 minutes, stirring every 5 minutes.
  • Remove the crumb mixture and let cool.
  • In medium bowl, melt butter in microwave, about 30 seconds depending on your microwave.
  • Add crumb mixture to butter and mix together well making sure butter is well incorporated.
  • Use as crust for your favorite cheesecake, torte or cream pie.

SOUTHERN PECAN CHEESECAKE



Southern Pecan Cheesecake image

This recipe makes a cheesecake between a graham cracker crust and a pecan topping for a nice Thanksgiving Day cheesecake.

Provided by JJOHN32

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 4h15m

Yield 16

Number Of Ingredients 17

2 cups graham cracker crumbs
½ cup white sugar
1 teaspoon ground cinnamon
½ cup butter, melted
3 (8 ounce) packages cream cheese, softened
1 ¼ cups white sugar
3 eggs
½ teaspoon vanilla extract
½ cup pecan liqueur
1 cup sour cream
¼ cup confectioners' sugar
1 teaspoon pecan liqueur
1 cup ground pecans
½ cup finely ground graham cracker crumbs
1 ½ tablespoons white sugar
½ teaspoon ground cinnamon
¾ cup pecan halves

Steps:

  • Combine 2 cups graham cracker crumbs, 1/2 cup white sugar, 1 teaspoon cinnamon, and melted butter or margarine. Press firmly into the bottom of a 10 inch springform pan.
  • In a large bowl, blend the cream cheese and 1 1/4 cup white sugar with an electric mixer at medium speed until well blended. Add the eggs, one at a time, blending well. Add vanilla extract. Add 1/2 cup liqueur, and blend for 5 minutes. Pour the filling on top of the crust
  • Preheat the oven to 350 degrees F (175 degrees C). Bake for approximately 1 hour. The cake should be golden brown, and will have risen to the top of the pan. Turn off the heat, and let cool in the oven for 2 1/2 hours. When cool, remove the rim of the springform pan.
  • In a small bowl, mix the sour cream, confectioners' sugar, and 1 teaspoon liqueur together. Spoon onto the top of the cooled cheesecake.
  • In a small bowl, combine the finely ground pecans, finely ground graham cracker crumbs, 1 1/2 tablespoons white sugar, and cinnamon. Sprinkle the pecan topping on the cheesecake. Carefully press the pecan topping into the sides of the cheesecake. Garnish the top and sides with pecan halves.

Nutrition Facts : Calories 512.2 calories, Carbohydrate 43.4 g, Cholesterol 102.7 mg, Fat 35 g, Fiber 1.7 g, Protein 7 g, SaturatedFat 16 g, Sodium 265.4 mg, Sugar 34.1 g

PECAN CINNAMON GRAHAM CRACKER CRUST



Pecan Cinnamon Graham Cracker Crust image

quick easy pecan pie crust that can be used in any recipe that calls for cooked or uncooked pie crust.

Provided by adapted from Benton's Cookies

Categories     Dessert

Time 15m

Number Of Ingredients 5

10 cinnamon graham crackers
4 oz butter,
½ cup chopped pecans
2 tablespoons brown sugar
1 tablespoon sugar

Steps:

  • Spray a prepared 9 inch pie pan.
  • In a small pot melt the butter. Set aside.
  • In a food processor or in a plastic baggie crush the graham crackers.
  • In a bowl add crumbs pecans and sugars. Pour in butter and mix with a fork.
  • Press into the bottom and sides of 9 inch pie pan.
  • IF YOU NEED A COOKED CRUST:
  • Preheat oven to 350F. Cook for 10 minutes. Completely cool before using.

SWEET POTATO PECAN PIE WITH HOMEMADE GRAHAM CRACKER CRUST



Sweet Potato Pecan Pie with Homemade Graham Cracker Crust image

The graham cracker crust for this heavenly pie is a nice change from a pastry crust. The coconut and pecan crumb topping makes it seem so special.-Heather Hunsaker, Austin, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 23

1-3/4 cups graham cracker crumbs
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/2 cup butter, melted
FILLING:
1-1/2 cups mashed sweet potatoes
1 cup apple butter
3/4 cup evaporated milk
3 eggs
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/8 teaspoon ground ginger
TOPPING:
1-1/4 cups chopped pecans
1/2 cup sweetened shredded coconut
1/3 cup packed brown sugar
1/4 cup quick-cooking oats
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/3 cup cold butter, cubed

Steps:

  • Combine the first four ingredients; press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust is lightly browned. Cool on a wire rack., In a large bowl, combine the filling ingredients. Pour into crust. Bake for 30 minutes., Meanwhile, in another bowl, combine the pecans, coconut, brown sugar, oats, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over pie; bake for 10-15 minutes longer or until a knife inserted in the center comes out clean and topping is golden brown. Cool completely on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 701 calories, Fat 40g fat (17g saturated fat), Cholesterol 137mg cholesterol, Sodium 490mg sodium, Carbohydrate 81g carbohydrate (54g sugars, Fiber 5g fiber), Protein 9g protein.

PUMPKIN CHEESECAKE PIE WITH GRAHAM CRACKER AND PECAN CRUST



Pumpkin Cheesecake Pie with Graham Cracker and Pecan Crust image

Provided by James Briscione

Categories     dessert

Time 2h20m

Yield 8 servings

Number Of Ingredients 11

1 cup graham cracker crumbs
3/4 cup chopped pecans
2 cups sugar
1/2 teaspoon kosher salt
1/2 stick (4 tablespoons) unsalted butter, melted
8 ounces cream cheese, at room temperature
1 tablespoon vanilla extract
3 large eggs, at room temperature
One 15-ounce can pure pumpkin
1 tablespoon pumpkin pie spice
Whipped cream for serving, if desired

Steps:

  • Position a rack in the center of the oven and preheat to 350 degrees F.
  • Combine the graham cracker crumbs, pecans, 1/2 cup of the sugar, the salt and butter in a food processor and pulse in short bursts until well combined.
  • Scoop the graham cracker mixture into a 10-inch tart pan with a removable bottom. Press the mixture into an even layer, covering the bottom and sides of the pan.
  • Place the pan on a baking sheet and bake until set, about 15 minutes. Set aside on a rack to cool.
  • Lower the oven temperature to 325 degrees F. Combine the remaining 1 1/2 cups sugar, cream cheese and vanilla extract in a bowl. Beat with an electric mixer until light and fluffy, about 3 minutes.
  • Add the eggs to the mixture one at a time, making sure to completely incorporate each egg before adding the next. Add the pumpkin and pumpkin pie spice and beat until smooth.
  • Transfer the pumpkin mixture to the cooled crust, place on a baking sheet and bake in the oven until firm in the center, about 50 minutes. Remove and cool on a rack. Refrigerate until completely chilled before serving, about 2 hours. Serve with whipped cream, if desired.

FUDGE BARS WITH PECAN-GRAHAM CRUST



Fudge Bars with Pecan-Graham Crust image

Categories     Chocolate     Dairy     Dessert     Bake     Pecan     Winter     Gourmet

Yield Makes 24 bars

Number Of Ingredients 14

For crust
five 5- by 2 1/2-inch graham crackers or 2/3 cup crushed graham crackers
1/2 cup pecans, toasted lightly
2 tablespoons sugar
3/4 stick (6 tablespoons) unsalted butter, melted
1/4 teaspoon salt
For fudge layer
4 ounces unsweetened chocolate, chopped
1 stick (1/2 cup) unsalted butter, cut into pieces
2 large eggs, beaten lightly
1/4 teaspoon vanilla
1/4 teaspoon salt
2 cups firmly packed light brown sugar
1 cup all-purpose flour

Steps:

  • Make crust:
  • Preheat oven to 350°F.
  • Into a food processor crumble graham crackers and grind into crumbs. Add pecans, sugar, butter, and salt and pulse motor until nuts are chopped fine. Press crumb mixture evenly onto bottom of an 11- by 7-inch baking pan and bake in middle of oven 5 minutes. Cool crust in pan on a rack.
  • Make fudge layer:
  • In a medium metal bowl set over a saucepan of barley simmering water melt chocolate with butter, stirring. Remove bowl from pan and cool to room temperature. With an electric mixer beat in remaining ingredients, beating until smooth.
  • Spread fudge layer on top of crust and bake in middle of oven 30 to 35 minutes, or until top is set, edges have begun to pull away from sides of pan, and a tester inserted in center comes out with moist chocolate adhering. While fudge is still hot, score with a sharp knife into 24 small bars and cut into bars, wiping knife blade clean after each cut. Cool bars in pans on a rack. Bars will continue to set as they cool but will remain somewhat soft. Bars keep in an airtight container 3 days or, covered and chilled, 1 week.

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