Brown Sugar Pecan Pie Crust - Fast, Easy and Delicious and a Five Pounds of Pecans Give Away!!! | Busy-at-Home

By nanasally4

Ingredients

• 2 cups pecan pieces
• 1 cup rolled oats
• 5 Tablespoons melted butter
• 1 cup brown sugar, packed
• 3 cups sugar
• 3/4 cup cornstarch
• 3 1/2 cups milk
• 2 cups heavy whipping cream
• 3 egg yolks
• 2 teaspoons vanilla
• 2 ounces semi-sweet, bittersweet or unsweetened chocolate (your preference)

Details

Servings 2
Adapted from busy-at-home.com

Preparation

Step 1

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Do you make homemade pies? I rarely do and I have to admit it boils down to me just not being a fan of making pie crusts. I have a good recipe for pastry pie crusts, now, after my trip to Vermont and classes at King Arthur Flour, a couple of years ago. And, thanks to them, I can actually make it pretty well, but typically, when I get the urge to bake I’m a sort of an “in the moment” girl. Pie crust – really exceptionally good pie crust, takes time, and waiting for it to chill and waiting, (Have I mentioned the waiting?) lol I wait when I bake bread and it never seems to bother me as much, but that might be because I can make large batches that last and we get to enjoy it awhile, when the work and waiting are finished. Pie crust is time consuming and it takes only about 32.84 seconds to inhale a finished pie. Then it’s over. Finís! And to enjoy another brief moment of pie happiness, you have to start the process all over, again. Maybe I should do a bulk pie crust making day and freeze them, then I could make pie more quickly. hmmmmm……

You’re going to LOVE, LOVE, LOVE, this Brown Sugar Pecan Pie Crust! It will make your taste buds sing! (As a side note, do you have any idea how hard it is to take a photo of a slice of pie that focuses on the CRUST and not the filling? Â

Okay, now that I’m totally off-track, I’ll reign it in and share this simple solution for a quick and easy, really yummy pie crust.  It only uses four ingredients and you can have it mixed and baked in about 30 minutes. You’ll love it; and using fresh

instead of grains, means you could easily make this gluten-free, if you’re careful to get gluten-free oats and use real butter that is only cream – no additives.  Everybody should get to enjoy pie!   Am I right?

Did you know that pecans are chock-full of antioxidants and good-for-your-heart unsaturated fat?  They’re a good source of fiber and have mono- and poly-unsaturated fats that give us energy, which we are going to NEED to do all the baking ahead, over the holidays!  A serving of pecans contains almost 10% of your daily allowance of zinc, which is great for your immune system.  There are more than 1000 varieties of pecans with the United States producing about 80% of the world’s pecans.  Plus, pecans are just downright delicious!  They are my favorite nut and that’s saying something, since I LOVE all nuts!  So, here’s what I propose.  Get energized.  Add a little wholesomeness to your typical Christmas treats.  Enjoy great taste and wonderful texture. Gift pecans! (My shipping address is….

Process the pecans in a food processor or blender, until they have the consistency of coarse meal. It's best to just pulse the blender, until you reach the desired consistency, so you end up with meal and not pecan butter.

Pour the meal into a medium mixing bowl and use the same appliance to grind the rolled oats into oat flour. Add the oat flour to the pecan meal and stir them together.

Stir in the brown sugar.

Melt the butter in a microwave-safe dish and then add it to your dry ingredients. Combine well, so that the butter is thoroughly incorporated throughout the mixture. It will still seem a little crumbly, but moist and it will be easy to press together.

Divide the crust mixture between two, ungreased, 8 or 9 inch pie plates and press the crust mixture firmly up the sides and across the bottom of the pan.

At our house, you can’t really beat a chocolate cream pie!  That’s definitely how I will fill our crusts, next time.  Here’s my favorite homemade chocolate pudding recipe.  I’ve decreased the quantity of both the milk, and the cream, by 1/2 cup for making pies.

This recipe is simply a variation of my favorite chocolate pudding recipe. I have decreased both the milk and the cream by one half cup to create a thicker, firmer pudding for the pies. To utilize this recipe as plain pudding, just increase the milk and cream, again, by one half cup each.

In a heavy saucepan, whisk the sugar and cornstarch together.

Add the milk and stir until the sugar and cornstarch are completely dissolved.

Stir in the cream, egg yolks and vanilla.

Over medium heat, and stirring constantly, cook the mixture until it just comes to a full rolling boil and has thickened.

Remove from the heat and stir in the chocolate, whisking until it is completely melted and combined.

!  That will be perfect for holiday celebrations!  What delicious flavor variations can you come up with to fill these tasty shells?

I love to make homemade turtles with pecans… What a great giveaway.

My all time FAVORITE use of pecans is when they are candied and added to a strawberry spinahc salad. It’s the perfect bit of sweet and crunchy that makes the salad so good!

Wow! That sounds like lunch, too me. :0 I’m headed off to make my own pecan topped salad. Thanks for the great idea! Have a wonderful week, Brenda!

I love using them to make homemade turtles. Pecans covered in fresh caramel and chocolate.

I like to roll pecans into date/nut balls or add them to savory cheesecake.

Heather

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