Ground Pecan Crust (Low Carb)

By Nilson

Good for cheesecake and pumpkin or Jello pudding pies, but not strong enough for a pie with runny/loose filling. Do NOT substitute margarine or oil for the butter. (learned this the hard way).

Ingredients

• 6 ounces pecans toasted (8 oz bag is fine too)
• 4 tablespoons butter
• 6 (1 g) packets Splenda sugar substitute

Preparation

Step 1

1 Grind the pecans. Fine ground will help the crust hold together better, coarse gives you a crunchier crust. 2 Add the Splenda to the ground nuts. 3 Add the butter (softened or outright melted). 4 Press mixture into a pie plate or springform pan. 5 Bake for 5-10 minutes between 350 and 450, depending on how toasted you want it. 6 You can also make this crust ahead of time.