Pecan-Based Pie Crust
Pie is one of my favorites year-round, whether for the summer or holiday season. I use this crust for all sorts of things including my ice cream pie, pumpkin pie and vegan chocolate coconut banana creme pie to name a few.
Allergic to nuts? Try this out with peanuts or sunflower seeds instead of pecans. I’ve never done it, but it’s worth a try!
- 2 1/2 cups pecans
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons melted butter/coconut oil
- Combine pecans with baking powder and salt in a food processor until ground. Add in butter (or coconut oil), and pulse until combined.
- Press crust ingredients into muffin tins or a large pie plate. Add pie filling of your choice and bake as directed, if applicable.