Ginny Sher said:I'm in the process of making the delicious sounding Cheesecake Pecan
Pie with Toffee Nut Crust.The crust calls for 1/4 cup of butter to be cut into the dry
ingredients. I want to make sure the butter should not be melted
before adding it to the other ingredients because there is no other
liquid in the crust. I'm familiar with a traditional pastry crust in
which there is a little liquid to help bind it. I'm not sure if the
ground nuts will do the trick and add the needed umph to keep it all
together.Also, I packed the brown sugar even though the recipe did not mention
to do this. I don't think I've seen any recipes that ever omitted the
'packing' part of measuring brown sugar... so I did what I thought was
needed. Hope it turns out as it is supposed to...
I have never made the toffee crust. Hopefully Hag will check in and give
you the answer you need.
Quoted message said:Damsel, I may have more specific questions for you later in the day...
Uh-oh .....
Carol 🙂
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."
*James Stewart* in the 1950 movie, _Harvey_