It can be a bit tricky learning to make healthy desserts but once you figure out the ratio of new sweeteners, it becomes a lot simpler. I like to use xylitol for most of my desserts (especially chocolate and baked goods) because you still get the bulk necessary for baked desserts and it doesn’t taste bitter with chocolate (like Stevia can).
This Trim Healthy Mama no bake pie crust is so simple to make and a perfect replacement for those sweet graham cracker pie crusts.
Almond flour is a great replacement and you won’t miss those flour-laden pies with this crust!
Makes: 1 pie crust to fit a 23cm dish.
Tools & Equipment
- Measuring Cups
- Mixing Bowl
- Pie Dish – use what you have to hand if not
- Mixing spoon
- Rubber Spatula
- Microwave or stove top
All these ingredients are super easy to find in your local store or health food store.
You can change up the amount of xylitol used if you prefer stevia but this is a personal preference and something you can mix it up.
- 1 1/2 cups almond flour
- 1/4 cup butter
- 1/4 cup xylitol
- pinch of salt
This no bake pie crust is perfect for low-carb custard-style pies or cheesecakes – wherever you would usually use a graham cracker crust.
It can also be baked for a few minutes (no more than 15) if you prefer a crisp crust or need to bake your filling.
It’s easy to make a chocolate crust too – just add a few tablespoons of cocoa powder to the melted butter.
Measure out your almond flour and place in the mixing bowl.
If your almond flour has been sat a little while look at using a sieve to help break up some of the bigger clumps and make the flour light and easy to work with.
Measure out your butter and melt in the microwave for 1 minute or place in a small pan and melt on the stovetop.
Be sure to have the heat on medium to low to melt the butter as to not burn it.
Take the butter off the heat and place to one side. Measure out the xylitol ready to combine.
Add the xylitol to the melted butter and stir well until the xylitol has dissolved fully.
Pour in the xylitol and butter mixture into the mixing bowl with the almond flour. Add the pinch of salt into the mixture.
Mix well with a rubber spatula or large spoon. The mixture will start to come together and form a dough style mixture.
Mix all the ingredients to make sure there are no remaining clumps of flour as this will create a dry taste in your pie crust once it has set.
Once you have brought together your dough, move it into your pie dish.
You can grease your pie dish before hand but it isn’t nessecary.
Using your hands or a rubber spatula start pressing the dough to the edges and filling the base of the dish.
Once you have pressed your pie crust in place, place it in the refrigerator and leave for 1 hour.
Check your crust after one hour to make sure it is set, if not leave it for another 30 minutes.
Once it is set, you can then add your toppings. You can also bake this pie crust if you prefer a crispy and soft-baked style crust. Bake for 15 minutes with or without topping.
Variation: Bake if you like a crisp crust – 350 for 12-15 minutes (don’t overbake – just until golden brown).
Chocolate version: Add 2 Tbsp cocoa powder to melted butter.
Note: This fits the Trim Healthy guidelines for an “S” recipe.