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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

  1. In a medium bowl, combine the pecans, almonds, almond meal, and brown sugar and mix well.

    Stir in the butter until blended.

  2. Press firmly into the bottom and up the sides of a 9-inch pie pan.

    Cover and chill in the refrigerator for 1 hour.

  3. 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.

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