If you’re like me at Thanksgiving, you’re looking for tasty swaps that are going to keep your blood sugar in check. That’s why I love this nut pie crust made with pecans.
I don’t believe in depriving yourself of food. Rather, I think it’s better when you can find delicious swaps you love.
This Pecan Pie Crust is one of those swaps that just works SO incredibly well.
Consider this the ultimate dupe of the Diamond Pecan Pie Crust. It’s SO easy to make.
Table of contents
What can you make with this nut pie crust?
My Pumpkin Pecan Pie Cheesecake is a great alternative, but it works for anything that needs a pie crust, or pie shell.
Can you make this crust with other nut varieties?
Yes! You can make it with walnuts, or almonds, you’ll just need a different ratio because these nuts all weigh different amounts.
How does this crust taste?
It’s delicious. You bake it for a short period of time so it can come together. It’s a densely packed crust with a nutty overtone.
What’s nice is that it’s still a buttery, crisp crust like a grain-based one. It’s just less overall carbohydrates.
Ingredients in pecan nut pie crust
- You’ll need a handful of things to make this recipe:
- 3 cups of pecans
- 2 tablespoons brown sugar (you can sub a brown sugar substitute for this).
- 1 tablespoon blackstrap molasses (honey, or maple syrup as an alternative)
- 2 tablespoons melted butter
- 1 teaspoon of vanilla extract
- A pinch of salt
How do you make pecan pie crust?
Set your oven to 325 degrees Fahrenheit.
With a small food processor, or a dry blender, begin by pulsing your nuts to grind them into fine pieces. They don’t need to be a flour consistency, just ground down into the tiniest pieces possible.
Pulse again until the full mixture has incorporated, and turned into a darker color.
Dump out the mixture into a well-greased pie dish, and press into an even layer on the bottom and sides of the dish.
Bake for 15 minutes at 325 degrees, or until the mixture feels set. It should give off a nice, nutty aroma.
Let it cool on the countertop, and then you can cover it with plastic wrap and freeze until it’s ready to use, or throw in your pie filling and use it fresh.
Dessert recipes to use it with
Take the filling of these recipes and use it with your. nut pie crust. You won’t be disappointed!Print