Pecan Crust

Name: Pecan Crust
Prep time: 15

4 out of 5 stars (based on 8 reviews)

15 min prep

8 servings

Carrot Icon for Number of Ingredients Size

5 ingredients

This easy to make, super rich pie crust makes delicious holiday desserts without a lick of butter. It’s packed full of nutrients from the pecans and coconut oil, though you’d never guess by how...

Yields 1 9-inch crust

2 cups raw pecans
1 tablespoon maple syrup
3 tablespoon coconut oil, melted (see Chef Tips)
3 tablespoons whole wheat pastry flour
½ teaspoon sea salt

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Nutrition Facts

Calories

231 cals

Fat

23 g

Saturated Fat

6 g

Polyunsaturated Fat

6 g

Monounsaturated Fat

10 g

Carbohydrates

7 g

Sugar

3 g

Fiber

3 g

Protein

3 g

Sodium

82 mg

Directions

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. Try it with our (Healthier) Pumpkin Pie.

Chef Tips

To liquefy the coconut oil, simply stand the jar in a bowl of hot water until it has melted.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Pecan Crust