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.
Avivah
If you were putting in a liquidy filling such as apples, would you prebake the crust to prevent it from becoming too soggy?
You could, and I thought initially it would be necessary, but the instructions I found said to bake it all together. It turned out fine. But you can try both ways and see what you like better!
I find that I need a little bit more than the recipe indicates to fill a pie plate — maybe it should be 1 1/3 cup nuts?
It’s been so long since I made this that I don’t remember exactly how many times the recipe that I made, but I generally make a much larger quantity than what I share. Pie pans can slightly vary in size so just increase the recipe by the amount you need it to be. Cooking isn’t an exact science and if you want to just increase the nut flour, it will probably turn out just fine. 🙂