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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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Annacia March 28, 2012
Ground Pecan Crust (Low Carb)