“Better than Butter Pecan” Crunch Crust
4 Tblsp Brown Sugar
2 Tblsp butter
6 Tblsp butter, melted
1 cup Pecans
1 cup ground up graham crackers (about 5 whole)
Chop pecans in food processor. Meanwhile, melt 2 Tblsp butter and 2 Tblsp brown sugar in saucepan over medium heat. Add pecans and cook for a few minutes, just until you smell the pecans. Spread the pecans on a baking sheet and bake for 5 minutes at 350°.
When the pecans come out of the oven, let cool for a few minutes. Then pulse in food processor again a few times.
Mix the ground graham crackers (crushed in food processor), pecans, remaining 2 Tblsp brown sugar, and melted butter in bowl. Spread in pie pan and bake for about 10 minutes.
Works best in an 8” or 9” pie plate or will make approximately 10 mini-crusts using muffin tins.
Fill with ice cream or one of my yummy “no-bake” cheesecake fillers.
Recipe by Dorothy Kern