I love Butter Pecan ice cream. LOTS. And not just any butter pecan. The kind you get in Old Towns and small-town ice cream shops across America. (I know, it’s probably just Dryer’s, but for some reason “Old Town” ice cream just tastes SO much better.)
So when I was trying to come up with my first Crust recipe, Butter Pecan was the first thing that came to my mind. How to make pecans into a yummy Crust? Something that would pair well with lots of ice cream and different fillings? Well, I think I figured it out. So here goes!
There are only four simple ingredients: graham crackers, butter, brown sugar, and of course, pecans. Mmmm, I can taste that brown sugar now. Isn’t brown sugar the best thing ever?
Using your food processor, or a bunch of your knife skills, chop the pecans. While you’re chopping, melt some butter and brown sugar in a skillet.
The trick to using nuts in any recipe is getting them properly toasted. The one thing you don’t want is for your guests to get nut-mouth after eating your dessert! Add your chopped pecans to the butter and sugar melted goodness. Watch this mixture very carefully! Nuts burn VERY fast. (My first batch burned when I looked away for a minute, so I’m really not kidding about watching them closely!)
Then I spread the mixture out on a cookie sheet and bake it in a 350 degree oven for 5 minutes. (Just to be sure those pecans are nice and toasty!)
While the nuts are in the oven, grind up graham crackers in your food processor and melt your butter.
When the nuts come out of the oven, let them sit a minute. Now, here is where you have to make a decision. Chunky or smooth? Do you want larger chunks of pecans, or finely ground up ones? If you’re like me and like things finely ground, go ahead and throw ’em back into the food processor for grinding.
Now mix all your ingredients in a bowl: your grahams, butter, and pecans. Add the rest of the brown sugar.
**Please note: Making this Crust will cause your kitchen to smell wonderful. Be prepared for family members to migrate from other parts of the house demanding bites.**
Dump this mixture into your pie plate and press until compacted. Don’t be afraid to get your hands dirty! (It just means you get to lick them when you’re done!) Bake and you’re ready to eat!
What do you mean, filling? I can’t just eat it like this?
Filling suggestions for “Better than Butter Pecan” Crunchy Crust:
*Ice Cream (vanilla, butter pecan, dulce de leche, caramel, even pumpkin or eggnog, or any flavor you love)
*One of my “Easier than Baking” No-Bake Cheesecake recipes (coming soon!)
Or, you could be like me and eat it like this:
Printer Friendly Recipe
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
Join for FREE to start saving your favorite recipes
Create an account easily save your favorite content, so you never forget a recipe again.
This post may contain affiliate links. For more information, read my disclosure policy.
Published on: September 20, 2010