Pecan Graham Cracker Crumb Crust
This variation of the plain graham cracker crust is quick and easy. It is an excellent alternative to the classic flour based piecrust and is perfect for any filling that doesn’t require baking after filling. I use this crust for key lime pie, cream pies and no-bake type cheesecakes.
4 oz graham cracker crumbs
1 cup chopped pecans
4 tablespoons melted butter
2 tablespoons granulated sugar
Using a rolling pin or food processor crush the crackers to make small crumbs. Coarsely chop the pecans. Combine all four ingredients in a bowl and blend well to coat everything evenly with the butter.
Pour in to a pie can and with the back of a spoon or bottom of a glass firmly press the crumbs into the pan to an even thickness.
Bake in a pre-heated 350 degree oven for about 10 minutes, or until edges begin to brown. Remove from the oven, cool completely and fill as desired. Can be made a day ahead and filled when needed.
Makes enough for an 8 or 9 inch pie pan.