The beauty of nut crusts, besides being gluten and grain free, is that they taste great and are easy to make. I liked this recipe because it’s very uncomplicated and has only a few ingredients. This is the recipe that I used for our pumpkin pie, and the baking times below will reflect that.
Pecan Pie Crust
- 1 c. pecan meal (or any nut meal that you prefer)
- 2 T. melted coconut oil
- 2 T. honey
Preheat the oven to 425 degrees. While it’s heating up, mix the ingredients for the crust until thoroughly combined. Press into a greased pie pan and pour the filling on top.
Put the pie into the oven, and immediately turn the oven down to 375 degrees. Bake at 375 degrees for fifteen minutes, then turn down to 300 degrees for 30 – 40 minutes, until the pie is almost set in the middle. Remove from oven.
This was good served warm and cold.