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Nutrition Facts
Serving Size 1 (27g) Recipe makes 8 servings
Calories 164
Calories from Fat 123		(74%)
Amount Per Serving		%DV
	Total Fat 13.7g	21%
	Saturated Fat 6.4g	31%
	Monounsaturated Fat 4.5g
	Polyunsaturated Fat 2.1g
	Trans Fat 0.0g
Cholesterol 11mg		3%
Sodium 96mg		4%
Potassium 72mg		2%
Total Carbohydrate 10.3g		3%
	Dietary Fiber 1.8g	7%
	Sugars 3.9g
Protein 1.8g		3%
detailed view... how is this calculated?

Pecan Graham Crust

Recipe #27686 | 20 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Aroostook
May 8, 2002

Posting this for a Zaar friend who needs low sugar recipes but loves coconut! Hope she can tweak this for her dessert recipes.

SERVES 8 (change servings and units)

Ingredients

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

Directions

1
Preheat oven to 350 degrees F.
2
Place graham cracker crumbs, pecans and coconut flakes on a cookie sheet.
3
Place in oven for 15 minutes, stirring every 5 minutes.
4
Remove the crumb mixture and let cool.
5
In medium bowl, melt butter in microwave, about 30 seconds depending on your microwave.
6
Add crumb mixture to butter and mix together well making sure butter is well incorporated.
7
Use as crust for your favorite cheesecake, torte or cream pie.

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Featured Reviews for This Recipe

From: luvn-n-the-oven

On May 8, 2007

i really liked the flavor of this crust, but mine didn't hold together at all. i followed the directions exactly, so i can't imagine what went wrong....maybe more butter would hold it together?

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From: tiger28

On Jan 2, 2007

excellent crust- such a nice change from using astandard graham cracker crumb, like previous reviewer i used it with the key lime pie- i need to say though that i only toasted the nuts and coconut for 5 minutes- when i went to stir it, it was already starting to get real brown. i used sweetened coconut, so maybe that is why

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From: Daymented

On Oct 29, 2005

WOW this was really good - topped it with Key Lime Pie (#41575) and Vanilla Whipped Cream (#74805) and it was a perfect combination! A couple notes: (1) Don't bake the graham cracker crumbs - only the coconut and pecans - the graham crumbs burned for me and I started over. (2) Make sure the coconut and pecans are chopped well - it makes it much easier to pack into the pie pan. Mine was a bit chunky!

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