Preparation

• Preheat oven to 350 degrees. Spray a pie plate with baking spray. I use a 9 ½ inch pyrex baking dish. Put the walnuts in a food processor (I use a mini-prep) and process them until finely ground, but not walnut butter!

MIx

• In a medium bowl, add all of the dry ingredients and sitr together, thoroughly. Melt the coconut oil or butter or ghee and add to the dry ingredients stirring together. The mixture should clump up easily and hold its shape when squeezed firmly. If not, add 1-2 more tablespoon melted butter..

Press

• Add the low carb walnut crust ingredients to the pie plate and begin to press it firmly into the sides and bottom of the plate. I like to make a peaked-ridge around the inside of the outer edge. With the tines of a fork, poke holes on the bottom and sides of the crust so it doesn't puff up in the oven.

Bake

• Bake the crust for 10 minutes to set, or until it begins to turn a nice golden brown. Let cool completely before filling. Best if the filling sits in the pie crust overnight before serving.

SERVES 8 PEOPLE AT 3 NET CARBS PER SERVING.