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Ingredients
- 6 ounces pecans (8 oz bag is fine too)
- 4 tablespoons butter
- 6 (1 g) packets Splenda sugar substitute
Method
- Grind the pecans. Fine ground will help the crust hold together better, coarse gives you a crunchier crust.
- Add the Splenda to the ground nuts.
- Add the butter (softened or outright melted).
- Press mixture into a pie plate or springform pan.
- Bake for 5-10 minutes between 350 and 450, depending on how toasted you want it.
- You can also make this crust ahead of time.
