PECAN NUT CRUST
This crust is especially good as a base for Eggnog Pie with Rum, but can be used with almost any custard pie.
Provided by Julie Pastore
Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts
Yield 8
Number Of Ingredients 4
Steps:
- Stir together ground nuts, cinnamon, and sugar. Mix in melted butter.
- Press the mixture into the bottom and up the sides of a 9 inch, deep-dish style, pie pan. Chill the unbaked crust in the refrigerator for about 30 to 45 minutes.
- Place pie crust on a cookie sheet, and position on the middle rack of a preheated 350 degree F (175 degree C) oven. Bake for 12 to 15 minutes, or until lightly browned. WATCH it carefully, as nut crusts burn easily; they DON'T have to turn black to taste burnt! Cool completely before filling.
Nutrition Facts : Calories 263.9 calories, Carbohydrate 12 g, Cholesterol 15.3 mg, Fat 24.6 g, Fiber 2.5 g, Protein 2.5 g, SaturatedFat 5.3 g, Sodium 0.8 mg, Sugar 9.4 g
FLAKY LOW CARB PIE CRUST RECIPE
A truly flaky low carb pie crust recipe perfect for sweet pies or a savory quiche. My gluten-free crust is nicer than a press-in crust and has a great flavor.
Provided by Kim Hardesty
Categories Dessert
Time 35m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 F and place the rack in the middle position. Place a 9- inch pyrex pie plate in the freezer. Mix egg white with water.
- Measure the dry ingredients into the bowl of a food processor and pulse to combine. Add the cubed cold butter and pulse until the butter is pea-sized. Drizzle the egg white around the bowl of the crust ingredients and pulse until the dough comes together.
- Remove the dough to a piece of cling film and shape into a disc (see pictures), wrap and refrigerate for at least 30 minutes or for several days.
- Place a new piece of cling film on the counter. Unwrap the pie crust dough and place it on the center. Place another piece of cling film on top of the dough. With a rolling pin, and starting at the center, roll the dough away from yourself. Give the dough a quarter turn and roll away from your self again. (If the cold dough crumbles a bit, don't worry, the rolling will warm it up and it will press back together.) Do this several times, flipping the whole pie crust over and proceeding with the other side until you have a 12 inch round disc. Place the crust in the freezer for 3-5 minutes or the refrigerator for 15 minutes.
- Remove the pie plate from the freezer and place on your work surface. Remove the rolled crust from the freezer or refrigerator and peel-off the top piece of cling film. If the dough is stiff as a board, let it sit for a minute on the work surface.
- Invert the dough on top of the pie plate and remove the remaining cling film. The dough should begin to slowly slump into the plate. Help the process along by gently lifting the edge of the crust with one hand and very gently pressing it into the plate with the other. Patch any tears.
- Remove excess pie crust by cutting it away with a small sharp knife. Gather the excess crumbs and distribute them along the top edge of the pie plate, taking the time to build a rim. Flute the edge and dock the dough (poke holes all over with a fork). If the dough becomes too soft to work with, pop it into the freezer for a few minutes.
- Place the dough onto the middle of the rack and bake for 15 minutes or until it's a nice golden brown. Let cool completely before filling. If not using right away, wrap tightly in cling film and keep in the fridge until ready to use. Will also freeze. Thaw in the refrigerator to prevent condensation and sogging.
- NOTE: If you are baking a filling in the pie crust, like a quiche, DO NOT dock the dough. Place it into the freezer to become firm before filling and baking. The sesame flour version is a tad more delicate than the Oat Fiber version.
- This crust serves 8 at 1.75 NET CARBS per serving.
Nutrition Facts : Calories 158.87 kcal, Carbohydrate 6 g, Protein 3.62 g, Fat 15.12 g, Sodium 607 mg, Fiber 4.25 g, ServingSize 1 serving
GROUND PECAN CRUST (LOW CARB)
Good for cheesecake and pumpkin or Jello pudding pies, but not strong enough for a pie with runny/loose filling. Do NOT substitute margarine or oil for the butter. (learned this the hard way).
Provided by cookin from scratch
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Grind the pecans. Fine ground will help the crust hold together better, coarse gives you a crunchier crust.
- Add the Splenda to the ground nuts.
- Add the butter (softened or outright melted).
- Press mixture into a pie plate or springform pan.
- Bake for 5-10 minutes between 350 and 450, depending on how toasted you want it.
- You can also make this crust ahead of time.
GROUND PECAN CRUST (LOW CARB)
I use very fine ground pecans and get a lovely fine grained crust that set beautifully. After 10 mins at 400F it comes out of the oven soft and puffed but as it cool's a bit I easily make a defined deeper bed with small sides for a perfect outcome. P.S. It's a 2 person lime cheesecake in the photo.
Provided by Annacia * @Annacia
Categories Pies
Number Of Ingredients 3
Steps:
- Grind the pecans. Fine ground will help the crust hold together better, coarse gives you a crunchier crust.
- Add the Splenda to the ground nuts. Add the butter (softened or outright melted). Press mixture into a pie plate or springform pan.
- Bake for 5-10 minutes between 350 and 450, depending on how toasted you want it. You can also make this crust ahead of time.
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- Note: Toasting the pecans, cooking the caramel and preparing the crust can all be done simultaneously. This dessert can be prepared in 30 minutes.
- Preheat oven to 350 and toast the pecans for 8-12 minutes until they are lightly browned. Let cool completely. Chop and place into a medium bowl.
- Spray a 9x9 inch square pan with baking spray and cut a piece of parchment long enough to fit the bottom exactly but hang over two opposite sides.
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- Toast Pecans (Note 4): Position oven rack in lower half of oven, and preheat to 350 F. Spread out pecans in single layer on baking half sheet. Bake at 350 F for 4 minutes, stir pecans and spread out again in single layer, and bake until fragrant and toasted, another 4 minutes. Set aside baking sheet to let pecans cool. Leave oven on.
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- Make Topping (Note 6): Stir sliced butter in saucepan (Note 7) over medium heat until melted, about a minute. When butter starts simmering, stir nearly constantly to avoid burning. Within a few minutes, sizzling should cease and caramel color should quickly develop with brown flecks at bottom, underneath foam. Immediately reduce to medium-low heat and stir in sweetener until dissolved, about a minute. Turn off heat. Stir in vanilla extract and toasted pecans until well-coated.
- Assemble & Bake: Transfer pecan topping to prepared almond crust, spreading out evenly so crust is not visible. Lightly press down with back of solid turner spatula to flatten topping against crust, forming even surface. Bake at 350 F for 20 to 25 minutes; pecan bars should be sizzling a bit and darkened on top.
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