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!

Ingredients:

  • 2 1/2 cups pecans
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons melted butter/coconut oil

Directions:

  1. Combine pecans with baking powder and salt in a food processor until ground. Add in butter (or coconut oil), and pulse until combined.
  2. Press crust ingredients into muffin tins or a large pie plate. Add pie filling of your choice and bake as directed, if applicable.

Enjoy!!!

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