Pecan Pie Crust Low Carb - cooking recipe

Ingredients

1 1/2 cups whole pecans
1/2 teaspoon cinnamon
1/4 cup Truvia, baking blend (stevia & erythritol, not the stuff with sugar)
1 pinch kosher salt
1 tablespoon butter, melted
1 egg white

Preparation

Preheat oven to 350 degrees.
In a food processor, process pecans on high until they are a fine meal. Add the Truvia, cinnamon & salt. Pulse a few times.
While food processor is running on low, add the melted butter & egg white until dough is completely blended & clumped together.
Lightly spray pie pan with Pam. Add the dough & cover with a piece of plastic wrap. Using your fingers or the bottom of a glass, gently press to cover the bottom & sides of the pie pan. Remove the plastic wrap.
Bake the crust for 10 minutes. It will puff a bit in the middle but will flatten again as it cools. If you use this crust for a baked pie, when you bake it again cover the edges with foil so that it doesn't over-brown.