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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Tara S.

Cooking Level: Intermediate

Home Town: Redding, California, USA

Living In: Middleton, Idaho, USA

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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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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Nov. 29, 2008

Thanks for a great low carb option. We used this with the double layer cheesecake.

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thesweetestlove

Cooking Level: Expert

Home Town: Allendale, Michigan, USA

Living In: Sault Sainte Marie, Michigan, USA

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Reviewed: Jul. 4, 2008

I used a mixture of almond and hazelnut flour and increased butter a bit. This is a fantastic recipe that can be altered easily for low-carb.

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KREINESTJA

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Reviewed: Mar. 23, 2008

Okay, first of all if you are debating whether to try this...DO IT!! It is so good. I pulsed my pecans in my food processer until they were broken up but not completely ground. I used the amounts called for with everything except the butter. I just added enough to moisten the crust, but not drench it. The nuts have natural oils that come out during baking. Don't forget to refridgerated this before baking, because it really helps hold it together. I used this for a cheesecake recipe, and let me tell you, it got RAVE reviews!! And the best part is, that there is no flour and so it is gluten free...perfect for my mother in law with celiac. Thanks for the awesome recipe!!

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minnie may

Cooking Level: Intermediate

Home Town: Springfield, Oregon, USA

Living In: Luray, Virginia, USA

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Reviewed: Jan. 21, 2008

Good recipe. I like it better though with 1/2 cup flour added and 1/3 cup Splenda BROWN sugar. The flour will soak up the greasiness of the butter. I just chop the pecans. This crust is awesome with pineapple cheesecake!

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yooper62

Cooking Level: Expert

Living In: L'anse, Michigan, USA

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Reviewed: Jan. 2, 2008

Delicious! I didn't grind the pecans really fine and I liked it like that.

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JENCHISPAS

Cooking Level: Intermediate

Home Town: Lansing, Michigan, USA

Living In: Clifton Park, New York, USA

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Reviewed: Nov. 29, 2007

I used this crust as an alternative for a graham cracker crust for pumpkin cheesecake. The flavour was wonderful, but I found it a bit soft. I'll definitely use the crust again and I don't think I'll increase the baking time, but I might use a bit less butter to compensate for the natural oils in the pecans.

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jeanninec1976

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Houston, Texas, USA

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Reviewed: Feb. 5, 2007

Very good, I used it for a Libby's pumpkin pie (recipe on can of pumpkin). Was a great tasty subtitute for the flour crust since I'm on a low carb diet. Like the other reviewers, I used Splenda for the sugar. Only reason I'm rating it 4 stars is because it came out a little too thick even in my huge 9" pie dish. Just use it a bit at a time as you build the crust and it's perfect.

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