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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