Cuisinart SG-10 - Manual (Page 18)

18
spiced pecan pie Crust
This pairs beautifully with our Pumpkin Pie (following recipe) but would also add a
new twist to a New York style cheesecake.
Makes one 9-inch pie crust
1
whole cinnamon stick
1 whole nutmeg
¾ cup pecans, toasted and cooled
2 ⁄
3
cup graham cracker crumbs
3 tablespoons light brown sugar
1 tablespoon granulated sugar
½ teaspoon table salt
¼ cup unsalted butter, melted and cooled
½ teaspoon pure vanilla extract
Preheat oven to 375°F. Lightly coat a 9-inch pie plate with nonstick cooking spray. Reserve.
Place the cinnamon stick, nutmeg and pecans in the bowl of the Cuisinart
® Spice & Nut
Grinder. Pulse 15 times, and then process until finely ground, about 10 seconds. Please be
sure to grind only ½ cup at a time.
Place the spices, pecans, graham cracker crumbs, sugars and salt in a medium bowl. Whisk
to combine. Slowly add the butter and vanilla until mixture is moist. Note: all of the butter may
not be needed.
Press the mixture into the prepared pie plate. Bake in the preheated oven for 10 to 1
minutes.
Nutritional information per serving (based on 12 servings):
Calories 120 (67% from fat) • carb. 9g • pro. 1g • fat 9g
sat. fat 3g • chol. 10mg • sod. 140mg • calc. 7mg • fiber 1g