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Shortbread Pecan Pie Crust
EatingWell Test Kitchen
“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.”
1¼ cups pecan halves, toasted
1¼ cups oat flour (see Tip)
¼ teaspoon salt
¼ cup coconut oil, melted
2 tablespoons pure maple syrup
1Preheat oven to 350°F.
2Pulse 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.
3Bake 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.