Hoffman Media


Pecan Crusts

Pecan Crusts

1¾ cups finely chopped toasted pecans
1¾ cups crumbled round buttery crackers
6 tablespoons butter
1 large egg white

• In a medium bowl, combine pecans, crackers, butter, and egg white. Press into the bottom of a 12-well mini cheesecake pan.
• Bake for 10 minutes. Cool completely in pan on a wire rack.

Pictured with Mushroom and Three-Cheese Tarts

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