Easy Low Carb Pie Crusts
You want a crust that holds together. You want a crust that holds up to your filling. You want a crust that tastes yummy not like somebody forgot to remove the cardboard box.
But you can't have sugar. Or maybe you need gluten free. You can't have wheat... or grains. Can't have carbs. Ooooh what to do. I'll tell you what to do.
Grab some nuts. You're favorite kind or those that are perfect for your filling. And take your mind out of the gutter... you know who you are....
How about a pecan crust with a maple cream filling. Or a Walnut with Apple Cinnamon. Mine tonight was a yummy hazelnut with Mocha Latte cream filling. The recipe is the same no matter what.
For a 9" pie crust, use 2 cups of nuts, 2 tablespoons of sweetener (whatever you use that equals 2 tblsp of sugar) and 3 tablespoons of melted butter (or Ghee), hopefully organic.
Grind the nuts to almost powder form, leaving a few lumps for taste. You can use a food chopper, but I use a coffee grinder. Add the sweetener and melted butter and mix well. I threw in a little cocoa. Just because I love chocolate and hazelnut. Place the mixture in the pie dish and pat down well on the bottom and up the sides. Bake at 350 12-15 minutes. That's it. Fill it up with anything you like, or check back here regularly for some tasty ideas.
For the Mocha Latte: 1 cup heavy cream, 2 tablespoons espresso or dark coffee, 2 tablespoons sweetener, and 1 tablespoon cocoa. Combine in a mixing bowl and beat until it begins to thicken into peaks. Pour onto the crust, spread nicely, add a few toppings like berries or chocolate shavings... and you're home free. Doesn't matter what you serve dinner, all they'll remember is the pie. Best of all, you get up in the morning and the scale will be your friend. Enjoy.