Best Butter Pecan Crust Recipes

MUIRHEAD PECAN PUMPKIN BUTTER NO-CRUST CHEESECAKE RECIPE - (2.7/5)

Steps:

• Preheat oven to 350 degrees F. Cream together cream cheese, granulated sugar, brown sugar, vanilla, bourbon, and salt. Beat in eggs one at a time. Blend in sour cream, cornstarch, and Muirhead Pecan Pumpkin Butter. Grease 8"x3" spring pan. Pour mixture into pan and bake at 350 degrees F for 30 minutes. Shut off heat and allow the cake to remain in the oven for 1 hour. DO NOT OPEN OVEN DOOR DURING THIS TIME. Cool in pan. Refrigerate after cooling. Garnish with chopped pecans.

BUTTER PECAN PIE CRUST

Steps:

• In a medium bowl, stir flour, sugar and salt. with a pastry blender or 2 knives cut in butter until mixture resembles coarse crumbles. stir in pecans.
• sprinkle water over the top and toss with a fork until iniformly moistened. press dough firmly into a ball. wrap in plastic wrap and shill in freezer for 20 minutes.
• on a lightly floured surface, roll dough to 1/8-inch thickness and fit loosely ito a 9-inch pie plate; flute edge. place in freezer 15 minutes.
• meanwhile, preheat oven to 425'f. remove pe plate from freezer and prick bottom of shell. bake for 15 minutes or until edges are lightly browned. cover edges with foil and bake 5-10 minutes longer or until center is lightly browned. cool on wire rack.

BUTTER PECAN PIE CRUST

Steps:

• In a medium bowl, stir flour, sugar and salt. With a pastry blender or two knives, cut in butter or margarine until mixture resembles coarse crumbs. Stir in pecans. Sprinkle water over the top and toss with a fork until uniformly moistened. Press dough firmly into a ball. Wrap in plastic wrap and chill in freezer for 20 minutes.On a lightly floured surface, roll dough to 1/8 -inch thickness and fit loosely into a 9-inch pie plate flute edge. Place in freezer for 15 minutes. Meanwhile, preheat oven to 425°. Remove pie plate from freezer and prick bottom of shell. Bake for 15 minutes or until edges are lightly browned. Cover edges with foil and bake 5 to 10 minutes longer or until center is lightly browned. Cool on a wire rack.

CRAB AND BRIE QUICHE ON PECAN CRUST DRIZZLED WITH SAGE BROWN BUTTER

Steps:

• In a food processor, short burst the butter, flour, salt, into the flour then drizzle in up to a 1/4 cup of iced cold water until the dough forms. Pat into a circle, wrap in plastic wrap, chill for an hour. Roll into a pie pan. Bake with weights in the crust over foil for 15 minutes at 350°F. Cool. Stir the rest of the ingredients together and pour into the par baked crust. Bake at 350°F for 30 to 40 minutes or until slightly brown on top and set. Nut Brown Butter: Brown 1/4 stick butter and 6 fresh sage leaves chopped in a pan until it smell nutty, but be careful not to over cook. Drizzle over each slice of quiche.

BUTTER PECAN CRUST

Steps:

• In a medium bowl, stir flour, sugar, and salt. With a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle water over the top and toss with a fork until uniformly moistened. Press dough firmly into a ball. Wrap in plastic wrap and chill in freezer 20 minutes.On a lightly floured surface, roll dough to 1/8 -inch thickness. Fit loosely into a 9-inch pie plate flute edge. Place in freezer 15 minutes. Meanwhile, preheat oven to 425°. Remove pie plate from freezer and prick bottom and sides of pastry thoroughly with a fork.Bake 15 minutes or until edges are lightly browned. Cover edges with foil and bake 5 to 10 minutes longer until center is lightly browned. Cool on a wire rack.Use for chilled pie of your choice.