Question 1

How can I make my own pecan pie crust?

Accepted Answer

What is better than using a cookie crust? Pecan crust! All you need is 2 cups of pecans, 2 tablespoons of melted butter, 4 tablespoons of brown sugar, and 1 teaspoon of vanilla extract. Mix in a food processor or heavy-duty blender and then press it into a nine-inch pie pan. Bake for 20 minutes at 325 degrees and let it cool completely before filling.

Question 2

Can I make this cream pie ahead of time?

Accepted Answer

Actually, it is best made the day before serving anyway because it has to chill for at least eight hours. You can make the pie crust two days ahead of time and leave it covered in the fridge until you need it. If you keep the crust and filling separate, you can even fluff the whipped cream back up before putting it all together.

Question 3

What is a blind-baked pie shell?

Accepted Answer

Blind baking is when you bake a pie crust without a filling such as in this recipe. Others call it pre-baking, but it means the same thing. It is perfect for no-bake pies like this pecan cream pie. If you blind bake a chilled crust, line it with foil and use pie weights to keep it from bubbling up.

Question 4

Can I use raw pecans?

Accepted Answer

You can use raw pecans for your pie, but the texture and flavor will be a little different. Since this is a no-bake pie, your pecans will not get cooked so if you use raw nuts, they will be chewier and have less crunch. Toasted pecans also have more flavor.

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