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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (41g) Recipe makes 6 servings |
||
| Calories 253 | ||
| Calories from Fat 209 | (82%) | |
| Amount Per Serving | %DV | |
| Total Fat 23.3g | 35% | |
| Saturated Fat 5.3g | 26% | |
| Monounsaturated Fat 8.6g | ||
| Polyunsaturated Fat 7.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1mg | 0% | |
| Potassium 230mg | 6% | |
| Total Carbohydrate 10.6g | 3% | |
| Dietary Fiber 2.6g | 10% | |
| Sugars 7.1g | ||
| Protein 5.0g | 10% | |
Brazil Nut Crust
By: Molly53
Dec 21, 2007
A neat twist on crumb crust perfect for chiffon or cream pies. Sub pecans, walnuts or almonds, if you wish. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
SERVES 6 -8
Ingredients
- 1 1/2 cups brazil nuts, finely ground
- 3 tablespoons sugar
Directions
1
Mix ground nuts with sugar in an 8" pie plate.2
Press this mixture against the pie plate.3
Fill with chiffon or cream pie filling.
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- Course > Desserts > Pies & Tarts > Crusts/Pastry Dough
- Main Ingredient > Fruit > Nuts
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Simple > 3 or Less Steps
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