Nut Crust

By The New York Times

Total Time
5 minutes
Rating
4(27)
Comments
Read comments

Featured in: DE GUSTIBUS; The Culinary Mystery of Nesselrode Pie

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:1 11-inch pie crust
  • 2cups toasted, coarsely ground pecans
  • 1egg white, beaten to form soft peaks
  • 1tablespoon brown sugar
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

1416 calories; 143 grams fat; 12 grams saturated fat; 81 grams monounsaturated fat; 43 grams polyunsaturated fat; 37 grams carbohydrates; 19 grams dietary fiber; 17 grams sugars; 21 grams protein; 46 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Combine pecans with egg white and brown sugar and use to line bottom and sides of an 11-inch pie plate.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
27 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Betsy

No information on how it should be baked?

durham cook

I forgot to beat the eggs whites and it was still great.

Acceptable_Karen

Bake at 325F for about 10 minutes.

April

Hi Betsy- No baking required, just fill and chill. Or, you could bake it lightly and then fill --like, say, a Graham crackers crust--if you are concerned about the egg whites. Makes a nice crunchy shell for pre-cooked or fresh fruit fillings.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.