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Ingredients 0/4
Why You'll Want This Again
This crust offers a lighter alternative to traditional pie dough without sacrificing flavor or texture. It’s perfect for those watching their carb intake but still wanting to enjoy delicious homemade pies.
Tips For Better Flavor
- Chill the dough well before rolling to prevent it from sticking and tearing.
- Use a mix of almond flour and coconut flour for better texture and flavor.
- Avoid overworking the dough to keep it tender and flaky.
- Use a mix of almond flour and coconut flour for better texture and flavor.
- Avoid overworking the dough to keep it tender and flaky.
Directions
Heat your oven to 350°F (175°C). In a bowl, combine the pecans, butter, brown sugar substitute, vanilla, and cinnamon until everything is well mixed. Press this mixture evenly into the bottom and up the sides of an 8-inch pie pan. Pop the crust into the oven and bake for about 12 minutes, just until it turns a light golden color. Keep an eye on it so the pecans don’t get too dark. Once it’s done, let it cool before filling.
Serving Combinations
This crust pairs wonderfully with both sweet and savory fillings. Try it with fresh fruit pies, creamy custards, or hearty vegetable quiches for a satisfying meal or dessert.
Storage Suggestions
Store any leftover crust dough wrapped tightly in plastic wrap in the refrigerator for up to three days. You can also freeze it for up to a month; just thaw it in the fridge before use.
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