Pecan Pie Crust Low Carb

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: 20 mins
• Serves: 8
• Yields: 1 Crust

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.