Pecan Cinnamon Crust – a delicious recipe with pecan halves, quick-cooking oats, whole wheat pastry flour, cinnamon, salt, canola oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350.
2
Lightly spray a 9 inch pie plate with non stick spray.
3
Toast pecans on cookie sheet for 7 - 10 mintues, or until the smell of nuts fills the kitchen.
4
Combine oats, flour, toasted pecans, cinnamon and salt in food processor or blender, and pulse until mixture becomes a coarse meal.
5
Pour in oil and maple syrup and pulse until wet and dry are just combined.
6
(I used a blender to pulse the dry, and then mixed in the oil and syrup by hand in a bowl so it wouldn't get stuck in the bottom of the blender).
7
Press the mixture into a prepared pie plate. I like to use the bottom of a glass to press the crust down evenly on the bottom and sides.
8
Bake for 10 minutes, then set aside to cool.
9
Fill with your favorite pie filling: mine is PUMPKIN.
622
kcal
Calories
49
g
Fat
43
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3/4 cup pecan halves, 3/4 cup quick-cooking oats, 3/4 cup whole wheat pastry flour, 1/2 teaspoon cinnamon, and more.
Yes, Pecan Cinnamon Crust falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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