Shortbread Pecan Pie Crust

Shortbread Pecan Pie Crust

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From:, November 2017

Looking for a pie crust that's gluten-free, vegan and devourably delicious? This is the only recipe you'll need. Chewy pecans and crisp oats combine in the food processor with coconut oil and maple syrup for an easy-to-prepare pie crust (no rolling necessary!) that's packed with flavor and reminiscent of classic shortbread.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • 1¼ cups pecan halves, toasted
  • 1¼ cups oat flour (see Tip)
  • ¼ teaspoon salt
  • ¼ cup coconut oil, melted
  • 2 tablespoons pure maple syrup


  • Prep

  • Ready In

  1. Preheat oven to 350°F.
  2. Pulse pecans in a food processor until finely ground. Add oat flour and salt and pulse until combined. With the motor running, drizzle in coconut oil and maple syrup; blend until the mixture looks like crumbly dough. Transfer to a 9-inch glass or ceramic deep-dish pie pan and press evenly into the bottom and almost all the way up the sides.
  3. Bake the crust until set but not browned, 12 to 14 minutes.
  • Tip: People with celiac disease or gluten sensitivity should use oat flour that is labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 190 calories; 15 g fat(5 g sat); 2 g fiber; 12 g carbohydrates; 3 g protein; 3 mcg folate; 0 cholesterol; 3 g sugars; 2 g added sugars; 7 IU vitamin A; 0 mg vitamin C; 20 mg calcium; 1 mg iron; 59 mg sodium; 99 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 3 fat, ½ starch

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