Ground Pecan Crust (Low Carb) |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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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). Ingredients:
6 ounces pecans (8 oz bag is fine too) |
4 tablespoons butter |
6 (1 g) packets splenda sugar substitute |
Directions:
1. Grind the pecans. Fine ground will help the crust hold together better, coarse gives you a crunchier crust.
2. Add the Splenda to the ground nuts.
3. Add the butter (softened or outright melted).
4. Press mixture into a pie plate or springform pan.
5. Bake for 5-10 minutes between 350 and 450, depending on how toasted you want it.
6. You can also make this crust ahead of time.
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