pecan nut crust

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 231.0
  • Total Fat: 24.3 g
  • Cholesterol: 7.8 mg
  • Sodium: 0.4 mg
  • Total Carbs: 4.9 g
  • Dietary Fiber: 2.9 g
  • Protein: 2.8 g

View full nutritional breakdown of pecan nut crust calories by ingredient


Introduction

This is a great pie crust, particularly for pumpkin pie, but it can be used for other custard/pudding fillings. It really helps to start out with pecans from the freezer, because then the butter blends through but quickly sets up so the "mass" is pliable.

from

http://lowcarbdiets.about.com/od/d
esserts/r/pecancrust.htm This is a great pie crust, particularly for pumpkin pie, but it can be used for other custard/pudding fillings. It really helps to start out with pecans from the freezer, because then the butter blends through but quickly sets up so the "mass" is pliable.

from

http://lowcarbdiets.about.com/od/d
esserts/r/pecancrust.htm
Number of Servings: 8

Ingredients

    2 cup pecan pieces (frozen)
    2 T melted butter
    2 T sugar equivalent from artificial sweetener of your choice



Tips

i use this for the low-carb version of libbys famous pumpkin pie. each serving of the crust = one piece of pie. so add together the nutritional info of the two to get total info for the pie.

the nutrition data is figured with 2 cups of pecans because a review said that 1 wasn't enough to cover the bottom of the tin. you may need less.


Directions

1. Take pecans out of the freezer and measure them into a food processor (you can use a blender, but be careful not to blend them down too small). Pulse the processor until the largest pieces are as big as lentils or split peas.

2. Add the butter and the sweetener (I prefer "liquid Splenda"). Blend until it's mixed evenly.

3. Dump it into a pie pan, and push with your fingers to cover the bottom and sides. It should be the right consistency to mold the crust to the pie pan evenly.

Serving Size: 1