This is my all-time favorite pie crust for unbaked cheesecakes and cream pies that don’t require further baking. I merely substituted Splenda for sugar and flax for flour in the original recipe, which also adds a little extra fiber, as well as flavor. Would be great filled with Linda’s site recipe for Jello Fluff using lime jello or my Key Lime Cheesecake recipe. Not suitable for Induction.
1 1/4 c. finely ground pecans
3 T. unsalted butter softened
3 packets Stevia or Splenda
1/4 c flax meal
Combine all ingredients and press into bottom of glass pie plate. Bake in 375º oven for 10 minutes to toast pecans a bit and bring out their flavor. Cool and fill as desired. If using for a cheesecake, be sure to not over brown crust before filling and finishing baking the cheesecake. Can also be used as a pie crumble topping for cheesecakes and cream pies.
Each serving has:
11.98 g fat
2.36 g carbs, 1.79 g fiber, 0.63 NET CARBS