Nut "Pie" Crust for LoCarb Pie

[sueg]

I remember reading about a nut "crust", which would be a great way to do my Pumpkin Ricotta Pie. I'm going to use Splenda instead of sugar and a nut crust, instead a a classic crust, would make this dessert a lo-carb homerun. Any ideas on the nut crust?

 

[DoeWDW]

I use about 3/4 C almonds or hazlenuts and grind them up in the food processor. I add 3 tablespoons melted butter. If I have it, I add 1/4 C whey protein powder, like Designer Protein, vanilla flavor, but it isn't necessary. I press all this into the bottom of a pie plate and bake at 350 degrees for 8 minutes or until the edges start to brown. I've never tried to use this for anything but the bottom crust so I don't know if you can press it up the sides of the pan or not.

I use this all the time for my low-carb cheesecake - YUM!

 

[Beanie]

Thanks, Doreen for that recipe...That sounds yummy!

 

[sueg]

Thanks, DoeWDW. I think I'll try pecans and butter for the pie. There's just something about pumpkin & pecans that is making my mouth drool as I type.

 

[DoeWDW]

Sounds yummy!! Please post the recipe if it turns out half as good as it sounds!!

 

[sueg]

I frequently lurk on the South Beach discusssion bd. on Prevention.com There was a thread on "Nut Crusts". There were two suggestions. The first was 1 1/2 C pecans with 3TBS heart healthy spread & 3 TBS Splenda. The second was 2C walnuts with 2 slightly beaten egg whites & 3TBS Splenda. Pre-bake for about 10 min. & cool before filling. Sorry I don't know how to give a link.

 

[DoeWDW]

Both sound interesting and very compatible with South Beach. I do Atkins and probably could make them work for me too! Thanks for posting these!

 

[nativetxn]

Hmmm, if I replaced the heart healthy stuff with butter this would work for Atkins. Thanks!

 

[Cheryl N. WI]

sueg, I'd love the recipe for your Pumpkin Ricotta Pie. Could you please post it it sounds like something I might make for Thanksgiving.

Cheryl

 

[sueg]

Sorry it took so long to respond. I had such a busy work day, that I never got to the Bds. (HORRORS!) This pie recipe was passed down through my DH's family.
PUMPKIN RICOTTA PIE
1 lb. ricotta (part-skim is fine)
1 1/2 cup pumpkin
2 eggs
2 tsp. pumpkin pie spice (combine cinnamon, nutmeg, ginger etc.)
2/3 cup sugar (I'm trying Splenda this yr.)
1/8 tsp. salt
Mix all ingredients & pour into pie shell (This yr. I'm trying a nut crust)
Bake at 450 for 10 min. (this is to insure a fully cooked pie crust, I may pre-bake the nut crust and eliminate this step)
Bake at 325 for 45 min.
This pie is just as good or better on the second day.

 

[Cheryl N. WI]

sueg, Thanks for the recipe, it sounds yummy!

Cheryl