Low-Carb Sugar-Free Pecan Nut Pie Crust Recipe

pie crust made of pecans
Pecan Pie Crust, Ready to be Filled. Photo © Laura Dolson
  • Prep Time
    8 min
  • Cook Time
    0 min
  • Total Time
    8 min
  • Yield
    1 (9-inch) Pecan Pie Crust

This Low-Carb Sugar-Free Peca Nut Pie Crust is great, 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 and easy to mold onto the sides of the pan.

This is a triple winner recipe because it's low-carb, gluten-free, and sugar-free.

Ingredients

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

Preparation

  1. Take pecans out of the freezer and measure 1 cup 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 2 tablespoons melted butter and the 2 tablespoons sugar equivalent from artificial of your choice (I prefer liquid Splenda). Blend until it's mixed evenly.
     
  3. Dump it all into a 9-inch 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. Pour in your favorite filling and bake.
     
  1. Alternatively, if you need a pre-baked bottom crust, heat the oven to 350 degrees F and bake for about 10 minutes until the crust is beginning to brown. After 8 minutes, check every minute or so, because once it starts to brown it goes quickly.

Nutritional Information: Whole crust is 4.5 grams effective carbohydrate plus 10.5 grams fiber, 10 grams of protein, 101 grams fat, 950 calories.

Another Low-Carb Pie Crust Recipe

Low-Carb Pie Recipes

No need to give up America's favorite dessert because you're following a low-carb diet. Try these:

  • Easy Low-Carb Lemon Ricotta Pie Recipe: This is a version of an Italian Easter pie (but obviously can be eaten any time).  It is also sometimes called a ricotta cheesecake. This is a crustless pie that is ideal for those with gluten issues and also would work as a Passover dessert (dairy).
     

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