Pecan Pie Crust Recipe

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women, advice, beautiful women, eat, eat pray love, healthy meals, clean eating recipes, most beautiful women, healthy living, women health, health food, healthy food guide, healthy eating recipes, eat healthy
Pecan-Based Healthy Pie Crust Recipe

This pecan pie crust recipe is a quick, versatile pie crust recipe that I have used many times:  in dairy free cheesecake, coconut cream pie, chocolate pie, and even in place of any other graham cracker pie crust (recipes coming soon!).  This is not the same crust that I used in my delicious healthy pumpkin cheesecake, but this has it’s own flavors and reasons to love!  If you can do nuts with their salty, buttery flavors, this is a great alternative to a grain-based crust!  Just like the oat-based crust in my pumpkin cheesecake, this makes a great substitution for a graham cracker pie crust!

This recipe is gluten-free, grain-free, vegan, vegetarian . . . you name it, and only sweetened with maple syrup (rendering it not sugar-free, but definitely raw!)!  This pie crust recipe is for a standard pie crust size, or I use it for 10-12 muffin tin bottoms when I want portion control or sharing sizes.  It can be used in place of any graham cracker pie crust recipe, and tastes just as good.  I have also used this recipe as a crumble for on top of desserts or ice cream, and even added a little cocoa to make a gluten-free version of ice cream cake chocolate crunchies that are found in the center layer of many ice cream cakes for my mom, who is gluten-free.  I recommend it!

Pecan Pie Crust Recipe

Ingredients:

1 cup pecans

2 Tablespoons maple syrup (Grade B Organic is my favorite!)

2 tsp vanilla

1/2 tsp salt

1 T coconut oil

Directions:

1.  Place pecans in a small food processor and grind into a crumble.

2.  Add remaining ingredients and continue to process until mixed all the way through.

3.  Spread into desired dessert shells, pie pan, cake pan, or plate of your choosing and freeze to set.

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Pecan Pie Crust Recipe – Complete!
Pecan Pie Crust
Serves 12
A gluten-free, grain-free alternative pie crust! Best in place of a graham, crumbled, or cookie crust!
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71 calories
3 g
0 g
6 g
1 g
1 g
13 g
99 g
2 g
0 g
5 g
Nutrition Facts
Serving Size
13g
Servings
12
Amount Per Serving
Calories 71
Calories from Fat 53
% Daily Value *
Total Fat 6g
10%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 99mg
4%
Total Carbohydrates 3g
1%
Dietary Fiber 1g
3%
Sugars 2g
Protein 1g
Vitamin A
0%
Vitamin C
0%
Calcium
1%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup pecans
  2. 2 Tablespoons pure maple syrup
  3. 2 tsp vanilla
  4. 1/2 tsp salt
  5. 1 T coconut oil
Instructions
  1. Place pecans in a small food processor and grind into a crumble.
  2. Add remaining ingredients and continue to process until mixed all the way through and ready to mold.
  3. Spread into desired dessert shells, pie pan, cake pan, or plate of your choosing and freeze 10-20 minutes to set.
Notes
  1. Avoid over-processing, as this will turn your moldable crust dough to nut butter!
  2. Freezing to set may not be necessary, but is very helpful when preparing a chilled dessert pie like a pudding pie, etc.
beta
calories
71
fat
6g
protein
1g
carbs
3g
more
to eat pray love http://toeatpraylove.com/

To view other desserts and recipes similar to my pecan pie crust recipe, visit the “Eat” section of To Eat Pray Love.

Remember, diet and exercise really isn’t enough.  You need Jesus, true unconditional love, if you want to live a whole life

God bless!

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