Irresistible Pecan Coconut Graham Cracker Pie Crust Recipe

Pecan Graham Crust Recipe

Description:
Posting this for a Zaar friend who needs low sugar recipes but loves coconut! Hope she can tweak this for her dessert recipes. This versatile crust is not only low in sugar but also packed with delightful flavors of pecans and coconut, making it a perfect base for a variety of pies and tarts. Whether you’re crafting a creamy cheesecake or a fruity torte, this crust is sure to elevate your dessert game.

Recipe Category:
Pie

Keywords:

• Dessert
• Fruit
• Nuts
• Kid Friendly
• < 30 Mins
• Oven
• Easy

Ingredients:

• 1 cup graham cracker crumbs
• 1/2 cup pecans
• 1/2 cup unsweetened flaked coconut
• 3 tablespoons butter or margarine

Nutrition Information (per serving):

• Calories: 164.8
• Fat Content: 13.7g
• Saturated Fat Content: 6.4g
• Cholesterol Content: 11.4mg
• Sodium Content: 90.1mg
• Carbohydrate Content: 10.3g
• Fiber Content: 1.8g
• Sugar Content: 3.9g
• Protein Content: 1.8g

Servings: 8

Instructions

1. Preheat oven to 350 degrees F.
   Begin by preheating your oven to 350 degrees Fahrenheit. This temperature is ideal for toasting the graham cracker crumbs, pecans, and coconut flakes, bringing out their natural flavors and adding a delicious crunch to your crust.

2. Toast the Dry Ingredients:

   • Place graham cracker crumbs, pecans, and coconut flakes on a cookie sheet.
     Spread the graham cracker crumbs, chopped pecans, and unsweetened flaked coconut evenly on a cookie sheet. Make sure they’re spread out in a single layer to ensure even toasting.

   • Place in oven for 15 minutes, stirring every 5 minutes.
     Place the cookie sheet in the preheated oven. Toast the mixture for about 15 minutes, stirring every 5 minutes to prevent burning and ensure even toasting. The crumbs should be golden brown, the pecans fragrant, and the coconut flakes lightly toasted.

3. Cool the Mixture:

   • Remove the crumb mixture and let cool.
     After toasting, remove the cookie sheet from the oven and allow the crumb mixture to cool completely. This cooling step is crucial as it ensures the butter will mix well without melting prematurely.

4. Prepare the Butter:

   • In a medium bowl, melt butter in microwave, about 30 seconds depending on your microwave.
     In a medium-sized microwave-safe bowl, melt the butter. Microwave it in short bursts of about 30 seconds, checking and stirring each time to avoid overheating. The butter should be fully melted and slightly warm.

5. Combine Ingredients:

   • Add crumb mixture to butter and mix together well making sure butter is well incorporated.
     Once the butter is melted, add the cooled crumb mixture to the bowl. Mix everything together thoroughly, ensuring that the butter is evenly distributed throughout the crumbs, pecans, and coconut. The mixture should resemble wet sand and hold together when pressed.

6. Use as a Crust:

   • Use as crust for your favorite cheesecake, torte, or cream pie.
     Press the crumb mixture into the bottom and up the sides of a pie pan, tart pan, or springform pan, depending on your dessert of choice. Use the back of a spoon or a flat-bottomed measuring cup to pack the crumbs firmly and evenly. This crust is now ready to be filled with your favorite cheesecake, torte, or cream pie filling.

Tips for Success

• Finely Chopped Pecans: For the best texture, ensure your pecans are finely chopped. You can use a food processor or a sharp knife to achieve this. Larger chunks can make the crust difficult to slice evenly.
• Coconut Options: If you prefer a more pronounced coconut flavor, you can lightly toast the coconut flakes separately before adding them to the mixture. This step will enhance their nutty aroma and add extra crunch.
• Alternative Sweeteners: If you need to adjust the sweetness further, consider using a sugar substitute like stevia or monk fruit sweetener. Mix it in with the graham cracker crumbs before toasting.
• Binding Agents: If you find your crust is not holding together well, you can add an additional tablespoon of melted butter or a teaspoon of honey to help bind the ingredients.

Variations

• Gluten-Free Version: Use gluten-free graham cracker crumbs to make this crust suitable for those with gluten sensitivities or celiac disease.
• Nut-Free Version: If you’re allergic to pecans or prefer a nut-free version, substitute the pecans with additional graham cracker crumbs or crushed oats.
• Chocolate Lover’s Twist: Add 2 tablespoons of cocoa powder to the graham cracker crumbs for a chocolate-infused crust. This pairs wonderfully with chocolate or coffee-flavored fillings.

Serving Suggestions

This versatile crust can complement a wide range of fillings, from creamy cheesecakes to refreshing fruit tarts. Here are a few ideas:

• Classic Cheesecake: Fill with a rich, creamy cheesecake mixture and top with fresh berries for a delightful contrast of textures and flavors.
• Coconut Cream Pie: Enhance the coconut flavor by filling the crust with a luscious coconut cream filling and topping with whipped cream and toasted coconut flakes.
• Chocolate Torte: Create a decadent chocolate torte with a smooth, velvety chocolate filling. Garnish with a sprinkle of sea salt and pecan halves for an elegant finish.
• Fruit Tart: For a lighter option, fill the crust with a pastry cream or custard and top with an array of fresh, colorful fruits. Glaze with a light apricot jam for a beautiful, glossy finish.

Storage

• Refrigeration: If you’re not using the crust immediately, press it into your pan and cover it tightly with plastic wrap. Store it in the refrigerator for up to 3 days before filling.
• Freezing: For longer storage, you can freeze the crust. Wrap it well with plastic wrap and then with aluminum foil. It will keep in the freezer for up to 2 months. Thaw it in the refrigerator overnight before filling.

User Reviews and Feedback

This pecan graham crust has received an aggregated rating of 4 stars based on 3 reviews. Here are some highlights from users:

• Review 1: “This crust was perfect for my cheesecake! The pecans added a lovely crunch, and the coconut flavor was subtle yet noticeable. I’ll definitely make this again.”
• Review 2: “I used this crust for a key lime pie, and it turned out great. The texture was just right, and it held up well when slicing. A keeper for sure!”
• Review 3: “Loved the combination of graham crackers, pecans, and coconut. However, I found it a bit too buttery for my taste. Next time, I’ll reduce the butter slightly.”

Conclusion

This Pecan Graham Crust recipe is a wonderful foundation for a variety of desserts, offering a delightful blend of flavors and textures with minimal sugar. Its ease of preparation and versatility make it a go-to recipe for both novice and experienced bakers. Whether you’re crafting a classic cheesecake, a tropical coconut cream pie, or an elegant fruit tart, this crust will enhance your creations and impress your guests. Happy baking!