NUT CRUST PUMPKIN PIE RECIPES

PECAN NUT CRUST RECIPE | ALLRECIPES

Pecan Nut Crust Recipe | Allrecipes image

This crust is especially good as a base for Eggnog Pie with Rum, but can be used with almost any custard pie.

Provided by Julie Pastore

Yield 1 - 9 inch pie crust

Number Of Ingredients 4

Ingredients

2 ½ cups ground pecans
¼ teaspoon ground cinnamon
⅓ cup white sugar
4 tablespoons unsalted butter, melted

Steps:

Stir together ground nuts, cinnamon, and sugar. Mix in melted butter.
Press the mixture into the bottom and up the sides of a 9 inch, deep-dish style, pie pan. Chill the unbaked crust in the refrigerator for about 30 to 45 minutes.
Place pie crust on a cookie sheet, and position on the middle rack of a preheated 350 degree F (175 degree C) oven. Bake for 12 to 15 minutes, or until lightly browned. WATCH it carefully, as nut crusts burn easily; they DON'T have to turn black to taste burnt! Cool completely before filling.

Nutrition Facts : Calories 263.9 calories, CarbohydrateContent 12 g, CholesterolContent 15.3 mg, FatContent 24.6 g, FiberContent 2.5 g, ProteinContent 2.5 g, SaturatedFatContent 5.3 g, SodiumContent 0.8 mg, SugarContent 9.4 g

EASY KETO PIE CRUST (NUT FREE) - SUGAR-FREE MOM

Easy Keto Pie Crust (Nut Free) - Sugar-Free Mom image

Provided by Brenda Bennett | Sugar-Free Mom

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 12

Number Of Ingredients 7

Ingredients

2 eggs
1 tbsp extra virgin olive oil
1 tsp vanilla extract ( eliminate for savory)
1/4 cup Swerve granular sweetener (-eliminate for savory)
1/4 tsp salt
1 cup coconut flour
1/2 cup butter (cold cut into cubes)

Steps:

Preheat oven to 350 degrees F.
Whisk the eggs, oil and vanilla extract in a food processor or stand mixer.
In another bowl whisk the remaining ingredients together until combined.
Pour the dry into wet mixture into a food processor.
Add the cold, cubed butter.
Process by pulsing until it looks like crumbles.
Spray a pie plate with cooking spray and place in pie plate.
Press with hands to form dough right in the pie plate. Alternately you can also roll out dough between two pieces of parchment paper and flip over into a 9 inch pie plate.
Using a fork randomly make holes into the bottom of the crust.
Bake the crust 10-15 minutes or until golden.
Cover the crust edges with aluminum foil if using this for a savory or sweet pie that needs to be baked again, otherwise it will burn.
Once cooled out of the oven, add your filling.

Nutrition Facts : ServingSize 1 serving, Calories 129 kcal, CarbohydrateContent 5 g, ProteinContent 2 g, FatContent 10 g, SaturatedFatContent 5 g, CholesterolContent 47 mg, SodiumContent 146 mg, FiberContent 3 g

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