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Grain-free Nut Crust




Source of Recipe


the Oregonian-Published July 5, 2011


Recipe Introduction


Makes one 9-inch pie crust
This crust can be used in place of a graham cracker crust. Not only will the crust be gluten-free, but the nuts will add a little protein to the dessert. Use any type of nuts you like. I find pecans and walnuts work especially well. Dry roasted, salted peanuts make for a nice, salty twist, especially if the filling is made with peanut butter. This is a great crust for no-bake cheesecakes or to fill with pudding or fruit. Bake the crust first even if you are filling it with something that needs to be baked, such as apple pie filling. Allow the crust to cool completely if you are filling it with a no-bake filling such as pudding.


List of Ingredients




2 cups nuts
1 tablespoon granulated sugar
1 small pinch of kosher or sea salt
6 tablespoons unsalted butter, melted





Recipe



Spray a 9-inch pie plate with gluten-free nonstick cooking spray. Preheat oven to 350 degrees.

Put nuts, sugar and salt in a food processor and pulse until it is finely chopped, but no further. You want to avoid overprocessing the nuts. Pulse in the melted butter. Carefully press evenly into the prepared pie plate in an even layer. Bake 15 to 20 minutes or until browned and fairly set. It may still be a little soft when it comes out of the oven; don't worry, it will firm up. Cool completely before filling.