Nut Crust

By The New York Times

Published December 6, 1988

Total Time
5 minutes
Rating
4(28)
Comments
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Ingredients

Yield:1 11-inch pie crust

  • 2 cups toasted, coarsely ground pecans

  • 1 egg white, beaten to form soft peaks

  • 1 tablespoon brown sugar

Ingredient Substitution Guide
Nutritional analysis per serving

37 grams carbs; 1416 calories; 81 grams monosaturated fat; 43 grams polyunsaturated fat; 12 grams saturated fat; 143 grams fat; 19 grams fiber; 46 milligrams sodium; 21 grams protein; 17 grams sugar

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.

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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.

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Ratings

4 out of 5
28 user ratings
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Comments

Betsy

No information on how it should be baked?

Acceptable_Karen

Bake at 325F for about 10 minutes.

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.

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