I gotta tell ya that i have recently been obsessed with making desserts and pies galore, i know i’m not the only one with baking fever right now! After all, if there was a season for baking…Autumn is it! I can’t get enough though of these amazing vegan and gluten-free nut crusts trending all over Pinterest and i wanted in! This crust are so full of flavor and packed with texture. Don’t get me wrong, i love a flaky, buttery pie crust just as much as an Southern girl should but these nut crusts and some pizazz to the plethora of pumpkin, apple, pecan and sweet potata pies coming out of hot ovens to everyone’s jubilee! Sometimes i go all out and add the prized taste of graham cookies and a bit of flour to make it admirable to my inner traditional self but when i’m in the mood for gluten-free i just swap out by using almond flour and hold the cookies! To all my medrool date lovers, i hear ya begging for bits of oeey-gooey rich and sticky sweetness offered my the dates but they are a little to rich for my fancy so i go for my favorite pure maple syrup to bring it all together! Enjoy this nut crust for all your favorite pies and i wish you happy baking!
SERVINGS: MAKES 1 PIE SHELL
PREP TIME: 10 MINUTES
COOK TIME: FILL WITH YOUR FAVORITE PIE FILLINGS, CUSTARDS OR CHEESECAKE AND BAKE AS DIRECTED
- 3 cups whole pecans
- 1 whole sleeve graham crackers (optional)
- 1 1/2 sticks melted butter
- 1/4 cup all-purpose flour OR almond flour (optional)
- 1/3 cup pure maple syrup
- 1 tablespoon pure vanilla extract
- 1/2 tablespoon almond extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- Break up your graham crackers than place in the bowl of a large food processor along with all the other ingredients.
- Pulse until crusts begins to come together then press into your pie dish and top with filling of choice like pumpkin, sweet potato, custards or cheesecake.
- Bake with your desired filling as directed in your recipe and enjoy!