Pecan Graham Cracker Crust

Name: Pecan Graham Cracker Crust
Prep time: 30 min
Total time: 30 min
Yield: 8-10 serving(s)
Ingredients: 2 cups pecans; 4 -6 soft dates, pitted; 1 tablespoon maple syrup or 1 tablespoon raw honey; 2 tablespoons raw carob powder; 1 tablespoon cinnamon; 2 teaspoons nutmeg, fresh, ground; 1 tablespoon non-alcohol vanilla (optional); 1 pinch sun-dried sea salt

Submitted by FLUFFSTER

"This crust is fantastic! You can use this for almost any pie, just use your imagination! The dates really add something, not only in the crust, but in the whole pie. You can use different nuts, but please try the pecans first. This is a rather healthy crust, for us who are into healthy heating."

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Ready In:: 30mins
Ingredients:: 8
Serves:: 8-10

ingredients

2 cups pecans
4 -6 soft dates, pitted
1 tablespoon maple syrup or 1 tablespoon raw honey
2 tablespoons raw carob powder
1 tablespoon cinnamon
2 teaspoons nutmeg, fresh, ground
1 tablespoon non-alcohol vanilla (optional)
1 pinch sun-dried sea salt

directions

Soak one cup of the pecans in two cups fresh water for 2-4hours. Drain and rinse.
In a food pressor, chop a cup of pecans into a fine meal. Set aside.
Chop soaked pecans into a fine meal.
Cut or break the dates into pieces. If the dates are dry or very firm, soak them in 1/2 cup fresh water for 5 minutes to soften.
Add date pieces, maple syrup or honey, carob,.
cinnamon, nutmeg, vanilla, if using, and seas salt to the ground soaked pecans and chop until well mixed.It may be necessary to scrape the sides of the food processor with a rubber spatula and continue to chop for a thorough consistency.
Add the ground dry pecans and chop until well mixed.
The dough should by crumbly but sticky enough to hold a shape when shaped.
Press the dough evenly into a pie plate or turtle pan. It is best to press the dough to the sides of the plate or pan first, then press into the bottom for even depth.To scallop the edge of the crust:.
Use the thumb and forefinger of your dominant hand yo pinch the edge of the dough successively around the rim of the plate or pan. Use the forefinger of your other hand to press the pinches to keep them neat and orderly.
Fill, frost and serve with love.

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RECIPE SUBMITTED BY

FLUFFSTER

Bullhead City, Arizona

I would like to welcome you to my recipes. I have been with Food.com since 10/05. My beloved husband, Tom, passed away 3 years ago. My world stopped. It's taken me all this time to find my way back to life without him. I have been so blessed to have found my second, once in a lifetime. I've met an amazing man who is so good to me. We moved from Las Vegas, Nevada to Bullhead City, Az. in February, and we love it here. I have worked at Bally's and Paris hotel.casinos, in Las Vegas. I have seen some very famous entertainers, including Liza Minnelli, Penn and Teller, Ray Liotta, Dr. J (Julius Erving), Frank Sinatra and his wife Barbara Marx. and many, many more. Cooking is my passion, and I am slowly, but surely beginning to venture into the world of baking. To me, cooking is so much easier because baking is so much more exact. I love to make Italian and Mexican food the best, followed by Chinese and last, but by far the least, good old American food! How can you beat chicken fried steak, mashed potatoes and gravy?? I love to find several recipes and put my own spin on them and create a new recipe.

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