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    You are in: Home / Recipes / Nut Pie Crust Recipe
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    Nut Pie Crust

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Mercy's Note:

    This is Planters' alternative to a traditional pastry pie crust. With Splenda substituted for the sugar, it would be an ideal crust for low carbers.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine the ground nuts, butter and sugar.
    2. 2
      Press the mixture evenly into the bottom and sides of a 9-inch pie plate.
    3. 3
      Bake at 350°F for 10 to 12 minutes.
    4. 4
      Cool and fill, as desired.

    Ratings & Reviews:

    • on November 07, 2008

      55

      This was a great healthy crust that I used for a sugar free cheesecake. I used splenda for the crust and it tasted great with the cheesecake. I prefer this so much more than a regular crust and I was able to use up part of a big jar of almonds that were starting to collect oil at the bottom. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 02, 2006

      55

      This crust worked out wonderfully for us. We took 4 1 oz boxes of sugar free jello cheesecake pudding mix , mixed it with 20 oz of crushed pineapple. Poured it into the cooled shell and topped it with sugar free cool whip , chilled it and YUM!. The crust held up very well to cutting , we used Splenda and baked it for 10 minutes. This recipe has been printed and added to my hard copy Zaar cookbook. Thank you for posting :)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Nut Pie Crust

    Serving Size: 1 (63 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 375.9
     
    Calories from Fat 292
    77%
    Total Fat 32.4 g
    49%
    Saturated Fat 6.6 g
    33%
    Cholesterol 11.4 mg
    3%
    Sodium 491.6 mg
    20%
    Total Carbohydrate 13.7 g
    4%
    Dietary Fiber 4.5 g
    18%
    Sugars 3.9 g
    15%
    Protein 13.4 g
    26%

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