Favorite pie/cheesecake crust

bluebirder · 08-04-2011, 04:57 AM

I like this crust because it is versatile. It is a good substitue for either traditional pie crust or graham cracker crust. The addition of the coconut flour helps absorb the butter so it does not leave the crust oily like I've experienced with using ground nuts only. Hope you like it.

1/4 c. butter
2 pkg. sweetener of your choice
1 c. almond meal (blanched for traditional, with skins for graham cracker)
1/4 c. coconut flour

Melt the butter in microwave for 30 seconds. Stir in the sweetener. Work in the almond meal and coconut flour. Turn into pie plate or springform pan. Cover with a piece of plastic wrap and press into pan (and up sides of pie plate) repositioning the plastic wrap as needed. (using a piece of plastic wrap helps to keep it from sticking to your fingers and allows you to pack the crumbs tightly). Discard the plastic wrap and fill with filling to be baked or bake alone at 350 degrees for 10 minutes to used with unbaked filling.

Soobee · 08-04-2011, 11:51 AM

This sounds like a good idea. I will try it.

eastbruce · 08-04-2011, 12:29 PM

Looks good - I will try it. Bluebirder, did you use packaged coconut flour or did you grind your own?

LindaSue · 01-27-2012, 11:51 AM

I made this crust recipe yesterday with a pumpkin pie and it came out great. The only tweak I will make next time is to add a little salt. Because a pumpkin pie bakes for quite a long time, the outer edge did get a little dark but it doesn't taste burnt.

MsWoods · 01-27-2012, 12:49 PM

Only kind I have ever made was:

1/2 C almond meal
2/3 C vanilla protein powder
2tbsp melted butter
1 drop ez sweets
2tbsp water.

LindaSue · 01-27-2012, 04:47 PM

What's the texture of yours like, MsWoods? I thought that this recipe would be like a crumb crust but it really seems more like a pastry crust when you eat it.

MsWoods · 01-27-2012, 05:34 PM

It is very pastry like, a little harder but it has a crunchy texture.

cleochatra · 01-28-2012, 01:46 PM

I usually combine nut meals for my crusts based on the flavor profile I'm trying to create. My favorites to combine are almond, macadamia, pecan, walnut, and cashew.

08-04-2011, 04:57 AM	#1
bluebirder Senior LCF Member Join Date: Apr 2007 Posts: 185 Gallery: bluebirder Stats: '98 - 205, '06 - 190/135/150 - 5'8" - 52 yrs. WOE: Whole Foods (but Atkins gave me my start) Start Date: 1st time 1998: 2nd time 2006 (back to basics)	Favorite pie/cheesecake crust I like this crust because it is versatile. It is a good substitue for either traditional pie crust or graham cracker crust. The addition of the coconut flour helps absorb the butter so it does not leave the crust oily like I've experienced with using ground nuts only. Hope you like it. 1/4 c. butter 2 pkg. sweetener of your choice 1 c. almond meal (blanched for traditional, with skins for graham cracker) 1/4 c. coconut flour Melt the butter in microwave for 30 seconds. Stir in the sweetener. Work in the almond meal and coconut flour. Turn into pie plate or springform pan. Cover with a piece of plastic wrap and press into pan (and up sides of pie plate) repositioning the plastic wrap as needed. (using a piece of plastic wrap helps to keep it from sticking to your fingers and allows you to pack the crumbs tightly). Discard the plastic wrap and fill with filling to be baked or bake alone at 350 degrees for 10 minutes to used with unbaked filling.

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08-04-2011, 11:51 AM	#2
Soobee Very Gabby LCF Member!!! Join Date: Dec 2006 Location: Massachusetts Posts: 3,893 Gallery: Soobee WOE: Atkins Start Date: September 2000	This sounds like a good idea. I will try it.

08-04-2011, 12:29 PM	#3
eastbruce Senior LCF Member Join Date: Jul 2007 Location: Fort Myers, Florida Posts: 245 Gallery: eastbruce Stats: 202/187/120 WOE: JUDDD,Low Carb, High Fat	Looks good - I will try it. Bluebirder, did you use packaged coconut flour or did you grind your own?

01-27-2012, 11:51 AM	#4
LindaSue Way too much time on my hands! Join Date: Jun 2002 Location: Spring, TX Posts: 10,438 Gallery: LindaSue Stats: 167/117/120 - 5'7" WOE: Atkins Maintenance Start Date: July 2002	I made this crust recipe yesterday with a pumpkin pie and it came out great. The only tweak I will make next time is to add a little salt. Because a pumpkin pie bakes for quite a long time, the outer edge did get a little dark but it doesn't taste burnt.

01-27-2012, 12:49 PM	#5
MsWoods Big Yapper!!!! Join Date: Aug 2006 Location: Tx Posts: 8,590 Gallery: MsWoods Stats: 399/246.6/204 (for now) WOE: Low Carb Start Date: 06/22/09	Only kind I have ever made was: 1/2 C almond meal 2/3 C vanilla protein powder 2tbsp melted butter 1 drop ez sweets 2tbsp water.

01-27-2012, 04:47 PM	#6
LindaSue Way too much time on my hands! Join Date: Jun 2002 Location: Spring, TX Posts: 10,438 Gallery: LindaSue Stats: 167/117/120 - 5'7" WOE: Atkins Maintenance Start Date: July 2002	What's the texture of yours like, MsWoods? I thought that this recipe would be like a crumb crust but it really seems more like a pastry crust when you eat it.

01-27-2012, 05:34 PM	#7
MsWoods Big Yapper!!!! Join Date: Aug 2006 Location: Tx Posts: 8,590 Gallery: MsWoods Stats: 399/246.6/204 (for now) WOE: Low Carb Start Date: 06/22/09	It is very pastry like, a little harder but it has a crunchy texture.

01-28-2012, 01:46 PM	#8
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,426 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	I usually combine nut meals for my crusts based on the flavor profile I'm trying to create. My favorites to combine are almond, macadamia, pecan, walnut, and cashew.