Pecan Pie Crust Low Carb

Submitted by marypatlaver

"This is my go-to crust for either pies or cheesecake. It's low carb, sugar free & holds together well when you cut the pie. Personally, I think this is a much yummier alternative to graham cracker crusts & much healthier!"

 

• Ready In: 20mins
• Ingredients: 6
• Yields: 1 Crust
• Serves: 8

ingredients

• 1 1⁄2 cups whole pecans
• 1⁄2 teaspoon cinnamon
• 1⁄4 cup Truvia, baking blend (stevia & erythritol, not the stuff with sugar)
• 1 pinch kosher salt
• 1 tablespoon butter, melted
• 1 egg white

directions

1. Preheat oven to 350 degrees.
2. In a food processor, process pecans on high until they are a fine meal. Add the Truvia, cinnamon & salt. Pulse a few times.
3. While food processor is running on low, add the melted butter & egg white until dough is completely blended & clumped together.
4. Lightly spray pie pan with Pam. Add the dough & cover with a piece of plastic wrap. Using your fingers or the bottom of a glass, gently press to cover the bottom & sides of the pie pan. Remove the plastic wrap.
5. Bake the crust for 10 minutes. It will puff a bit in the middle but will flatten again as it cools. If you use this crust for a baked pie, when you bake it again cover the edges with foil so that it doesn't over-brown.

Reviews

[D.O. F.]

well, I have this in the freezer to firm up before baking for my pumpkin pie. Apparently, my pecans are very oily. I feel I could have left out the butter. I had to add additional ground pecans to get something that wasn't a paste. Fingers crossed that it turns out. Wanted to use the lower carb nut.

 

[Beth H.]

This is a great go to crust recipe for those of us trying to stick with low carb and/or gluten free life styles. Think graham cracker crust replacement for this recipe. I have used it for everything from cheesecake to lemon bars. Hint: I use ready made pecan meal which can be bought in some bulk food stores.