This easy to make, super rich pie crust makes delicious holiday desserts without a lick of butter. It’s packed full of nutrients, too. Pecans are rich in unsaturated fats, thiamine, and minerals like manganese, zinc and phosphorous, though you’d never guess by how good this pecan crust tastes. Use it to give your Thanksgiving pumpkin pie that extra special something, without the hassle of making a traditional crust.
Yield: 1 9-inch crust
- Process the pecans in a food processor until coarsely ground. Add the maple syrup, coconut oil, whole wheat pastry flour and salt. Pulse until the mixture resembles a coarse dough, and is well combined.
- Using hands, press the dough into a 9-inch pie plate. Cover and let chill for 1 hour.
- Bake in a preheated 350 degree oven, or as per recipe.
- 2 cups raw pecans
- 1 tablespoon maple syrup
- 3 tablespoon coconut oil, melted
- 3 tablespoons whole wheat pastry flour
- ½ teaspoon sea salt
Ann's Tips and Tricks
To liquefy the coconut oil, simply stand the jar in a bowl of hot water until it has melted.
This crust is very high calorie. As with all desserts, eat it in moderation. Don’t overdo it, especially over the Holidays. A little sweetness goes a long way.