Ground Pecan Crust (Low Carb)

Description: 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 (8 oz bag is fine too)
• 4 tablespoons butter
• 6 (1 g) packets Splenda sugar substitute

Steps:

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.