Pecan Crust

This crust is especially good as a base for Eggnog Pie with Rum, but can be used with almost any custard pie.

2½ cups ground pecans
¼ tsp. ground cinnamon
⅓ cup white sugar
4 Tbsp. unsalted butter, melted

Preheat an oen to 350°F (180°C/160°C fan, Gas Mark 4).

Stir together ground nuts, cinnamon, and sugar. Mix in melted butter.

Press the mixture into the bottom and up the sides of a 9", deep-dish style, pie pan. Chill the unbaked crust in the refrigerator for about 30-45 minutes.

Place pie crust on a cookie sheet, and position on the middle rack of a preheated oven.

Bake for 12-15 minutes, or until lightly browned. WATCH it carefully, as nut crusts burn easily; they don't have to turn black to taste burnt. Cool completely before filling.

Makes 1 (9") pie crust.