Ground Pecan Crust (Low Carb)

"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)."
 
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photo by Annacia photo by Annacia
photo by Annacia
Ready In:
20mins
Ingredients:
3
Serves:
8
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ingredients

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directions

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

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Reviews

  1. This is very simple, tasty and as crusts go not bad on the health scale. I used very fine ground pecans and got a lovely fine grained crust that set beautifully. After 10 mins at 400F it came out of the oven soft and puffed but as it cooled a bit I was easily able to make a defined deeper bed with a perfect outcome. I'll use this again.
     
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RECIPE SUBMITTED BY

My rating system: 5 stars: Everyone loved it, no exceptions. A recipe that is unique and impressive, that I would serve at a dinner party with no substitutions. 4 stars: Everyone loved it, no exceptions. A solid recipe that is not really unique or impressive, but one that I will make often with little, if any substitution. 3 stars: Some people liked it, some didn't. A solid base recipe that I will make again, but I will probably experiment a little to see if I can improve it. 2 stars: OK, but nobody really liked it-people nibbled at it and the leftovers went uneaten. 1 star: This dish was thrown away uneaten, and it's not worth trying to "fix".
 
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