Gluten-Free, Mixed-Nut Pie Crust
You can fill this gluten-free, mixed-nut pie crust with any prepared pudding or a no-bake cheesecake filling. Use any combination of ground nuts; just make sure they’re finely ground. And don’t skip the chilling step; it helps solidify the crust so the oils in the nuts don’t separate.
Preparation time: 15 minutes, plus chilling time
Cooking time: 10–15 minutes
Yield: One 9-inch pie crust
3/4 cup finely ground pecans
1/2 cup finely ground almonds
2 tablespoons almond meal
1 tablespoon packed brown sugar
1/4 cup butter, melted
In a medium bowl, combine the pecans, almonds, almond meal, and brown sugar and mix well.
Stir in the butter until blended.
Press firmly into the bottom and up the sides of a 9-inch pie pan.
Cover and chill in the refrigerator for 1 hour.
Preheat the oven to 350 degrees F. Bake the pie crust for 10 to 15 minutes, or until set.
Cool completely and then fill with any filling.
Per serving: Calories 177 (From Fat 157); Fat 18g (Saturated 5g); Cholesterol 15mg; Sodium 2mg; Carbohydrate 5g; Dietary Fiber 2g; Protein 3g. based on 8 servings.