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Pecan Nut Pie Crust

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  • Author: Mila Clarke Buckley
  • Total Time: 25 minutes
  • Yield: 1 nut pie crust 1x
  • Diet: Diabetic


The ultimate dupe for nut pie crusts. Easy to make a home, and low carbohydrates. 


Units Scale


  1. Set your oven to 325 degrees Fahrenheit.
  2. 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. 
  3. Add your brown sugar, blackstrap molasses, melted butter, vanilla extract and salt
  4. Pulse again until the full mixture has incorporated, and turned into a darker color. 
  5. Dump out the mixture into a well-greased pie dish, and press into an even layer on the bottom and sides of the dish. 
  6. Bake for 15 minutes at 325 degrees, or until the mixture feels set. It should give off a nice, nutty aroma. 
  7. 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. 


  • You can certainly freeze this before use. just cover the crust with saran wrap, and place it into a freezer bag. It will keep for 2 months. Thaw in the fridge before using it.
  • Add unsweetened cocoa powder to your mixture to make a chocolate crust. 
  • If you are low carb, or keto, you are safe to use your favorite sugar substitutes in this recipe. Just be sure to blend well. 
  • Prep Time: 10
  • Cook Time: 15
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 slice
  • Calories: 216
  • Sugar: 3.8g
  • Sodium: 1.3mg
  • Fat: 21.5g
  • Carbohydrates: 6.6g
  • Fiber: 2.6g
  • Protein: 2.5g
  • Cholesterol: 5.1mg

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