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Ground Pecan Crust (Low Carb)

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“Good for cheesecake and pumpkin or Jello pudding pies, but not strong enough for a pie with runny/loose filling. Do NOT substitute margarine or oil for the butter. (learned this the hard way).”
READY IN:
20mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Grind the pecans. Fine ground will help the crust hold together better, coarse gives you a crunchier crust.
  2. Add the Splenda to the ground nuts.
  3. Add the butter (softened or outright melted).
  4. Press mixture into a pie plate or springform pan.
  5. Bake for 5-10 minutes between 350 and 450, depending on how toasted you want it.
  6. You can also make this crust ahead of time.

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