Nut Crust

By The New York Times

Total Time
5 minutes
Rating
4(27)
Comments
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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.

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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
27 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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