Reviewed: Apr. 20, 2012

I'd ground up a bunch of pecans and was 1/2 cup short, so I made up the difference with almond meal. This is a great crust for gluten free diets and Passover. I skipped the cinnamon when I made an icebox key lime pie. It was a big hit. I will use this again for pumpkin pie and include the cinnamon. Thanks for sharing!

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Reviewer:

Doris Cheung

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Longmont, Colorado, USA

Reviewed: Mar. 7, 2012

I did half pecans and half almonds and increased the butter a little. Very good with cheesecake!

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Reviewer:

LYSH1897

Reviewed: Dec. 1, 2011

It was a little oily, make sure to put another pan under your pie pan to keep from a messy oven. With the price of pecans this was quite expensive, but well worth it. All of that set aside, it went wonderful with my turtle pecan cheesecake.

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Reviewer:

Lauren_x3

Reviewed: Jun. 25, 2011

absolutely wonderful! made the following subs: 3tbs butter, 1 large egg, 1.5c pecans and 1/2c whole wheat flour. baked for 5min to set before filling with pumpkin pie filling.

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Reviewer:

leena1329

Reviewed: Dec. 9, 2010

I used this crust recipe for pumpkin cheesecake. I could have eaten the crust by itself. I used three T of butter instead of four, because of the oils in the pecans. It's almost like a praline crust and the cheesecake complimented it perfectly. I also refridgerated it for about 4 hours before I baked it becasue I unexpectedly had to leave the house. I usually use graham cracker crusts for my cheesecake but since this holds up to being filled without crumbling, this is my go to crust now! Yummy!

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Reviewer:

Amy A.

Cooking Level: Expert

Home Town: Kilmarnock, Virginia, USA

Reviewed: Nov. 24, 2010

OH WOW! This is SO incredibly easy and I liked it better than a wheat crust! I have been looking for a dairy and gluten free pie crust for my son. I made this crust dairy free by using coconut oil in place of the butter. I baked the crust for about 8 mins at 350, and let it cool. THen I filled it with a gluten/casein free pumpkin filling. I was afraid the nut crust might burn (it was starting to smell that way) so I placed a piece of foil shiny side down under it and a strip of foil shiny side out around it. It worked like a charm! The crust came out perfectly! I highly recommend this recipe. Even a beginner can make this!

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Reviewer:

Babyvan

Reviewed: Aug. 5, 2010

I was really happy with this crust. I used almond meal from Trader Joes but kept the rest of the recipe the same. I think it definitely needed the full 4 Tbls of butter to keep it together. The edges were a little crumbly so I was worried it wouldn't come out of the pan but it did. I used it to make a fresh strawberry pie.

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Reviewer:

Filaree

Reviewed: Jun. 8, 2010

this crust rocks. it could be a cookie, a cream pie crust, an icecream cake bottom. I used brown sugar and finely chopped pecans from a bag plus earth balance instead of butter. and I put in cardamom insead of cinnamon. it was flipping awesome.

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Reviewer:

glutenfreevegan

Cooking Level: Expert

Living In: Rockford, Illinois, USA

Reviewed: Nov. 7, 2009

This wasn't too bad. Filled it with pumpkin pie filling. It stuck to my pan something fierce and broke all apart when serving. But, the taste was awesome and I went behind with a spoon when all the pie was gone, to clean up all the crust that had stuck.

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Reviewer:

Tara S.

Cooking Level: Intermediate

Home Town: Redding, California, USA

Living In: Middleton, Idaho, USA

Reviewed: Mar. 10, 2009

Very good crust - It is gluten free so I have used this crust for passover recipe. I used almonds in place of pecans - that is what I had. I also substituted 1 egg for the butter. It held the crust together and the almonds gave the crust a nice subtle buttery taste. I filled it with a strawberry sauce and sliced strawberries! It looked and tasted great!

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