Pecan Pie Crust
gluten-free pie crust
Ingredients
- 2 cups raw pecans
- 5 tbsp coconut sugar
- 1 tsp cinnamon
- 1/2 tsp salt
- 5 tbsp coconut oil
Instructions
- Pulse pecans, coconut sugar, cinnamon and salt in a food processor or blender. Then, add coconut oil and pulse until mixture is finely ground and holds together like damp sand. Press the pecan mixture into 9″ pie plate. Bake for 8 minutes until lightly colored and fragrant. Set aside until ready to fill.
Notes
UPDATE: After baking the pecan crust for different recipes, I have skipped the pre-baking of the crust and instead just poured the filling in and then baked. But if you want that toasty pecan taste, which is so yummy with pumpkin pie, bake prior. But pecans burn easy, so definitely keep an eye on your crust! Let it completely cool, then put the filling in.