Toasted pecans and a hint of cinnamon give this graham cracker crust a special flavor. The coarse texture keeps it from getting soggy from pie fillings and adds a slight crunch to the smooth cream pies. You will find yourself using this recipe in all kinds of desserts, not only pies.
Ingredients
9 ounces whole graham crackers
2 ounce package pecan bits or chips
½ cup granulated sugar
1 teaspoon cinnamon
½ teaspoon salt
8 tablespoons butter, melted
Instructions
Working in small batches, break the graham crackers into small, dime sized pieces and place ¼ to ½ of the crackers in a food processor. Pulse until the crackers are the size of large, grainy sand. Pour into a large mixing bowl and repeat with the remaining crackers. Do not over process. There may still be larger pieces that can be broken up by hand.
Pour the pecan bits or chips (very small diced pecans) in a hot frying pan over medium high heat and toast until you can smell the aroma of the pecans. Pour into the bowl with the cracker crumbs. The pecan pieces should be about the same size as the cracker crumbs. (See photos above)
Combine the crumbs, pecans, sugar, cinnamon and salt together until well mixed.
Drizzle the melted butter evenly over the crumb mixture while stirring. Continue stirring until all of the crumbs are moistened by the butter.
Divide the mixture between two pie plates. Reserve about a cup to use as needed to fill "holes" in the crust, if needed.
Use the bottom of a measuring cup to press the mixture evenly into the bottom of the pie plate and up the sides. The crust should be about ¼ inch thick or a little more.
Place the crusts in the refrigerator to chill.
Recipe by Everyday Southwest at https://www.everydaysouthwest.com/ultimate-graham-cracker-pie-crust-recipe/