I love pie crust, especially if it’s good enough to eat alone. Last year I was searching for the perfect pie crust that I could use for both savory and sweet dishes. This isn’t the crust recipe I found during that search but it is the pie crust I use for creamy, fluffy, no bake pies. It’s nutty, sweet, and has a little spice. I especially like it with an avocado key lime pie recipe I received recently. Key lime pie is one of my favorites, and this one is even better than the version made with eggs and milk. You’d never know the main ingredient was avocado.
Keep reading for the hazelnut and pecan pie crust recipe.
hazelnut and pecan pie crust
1/2 cup of filberts (hazelnuts), finely chopped
1/2 cup of pecans, finely chopped
2 Tablespoons agave nectar, honey or maple syrup
1 Tablespoon coconut oil, melted
1 1/2 teaspoon cinnamon
dash of vanilla
pinch of nutmeg
pinch of salt
Combine chopped nuts, cinnamon, nutmeg and salt in a bowl. Whisk together melted coconut oil, agave and vanilla, add to nut mixture. Press into pie plate. Bake about 10 minutes at 350 degrees Fahrenheit. Allow to cool completely before adding pie filling.
