Pecan Crust Recipe (Graham Cracker Pie Crust for Cheesecake)
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
23 mins
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Servings
1 crust
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Course
Dessert
Pecan Crust Recipe (Graham Cracker Pie Crust for Cheesecake)
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 6 whole rectangle graham cracker sheets (12 small square graham crackers) (1 cup crumbs)
- 3/4 cup pecans
- 6 tablespoons unsalted butter, melted
- 1/4 cup brown sugar, packed
Instructions
- Add graham crackers and pecans to your food processor and pulse until coarsely ground. Add sugar and butter and continue to process until finely ground and completely combined.
- Press mixture into the bottom and up the sides of a 9-inch pan. (If using for a cheesecake, only press firmly to the bottom and NOT up the sides of springform pan). Press the mixture firmly until compact, using your fingers as an edge guide.
- For a NO BAKE Dessert Pie, chill Crust in the freezer for one hour or chill in the refrigerator for 2+ hours. For a BAKED PIE, bake Crust at 350 F degrees for 10 minutes. If crust puffs up, press down with the back of a measuring cup.
- Let the Crust cool completely before filling and returning to the oven with your pie filling (you can place in the refrigerator to speed cooling process along).
- You can completely prepare the Crust 24 hours in advance of filling and cover with plastic wrap to make your pie making even easier!
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