How To Make Almond Meal-Butter Pie Crust on the Ezekiel Diet

Posted on Mar 16, 2015

Pictured above is a half cup of almond meal, 1/2 tbsp of clean butter, and a couple tsp of pumpkin pie spice to add flavor and color to the crust. Notice the pan is lightly buttered.

I’ve spent 4 years analyzing every calorie in pumpkin, sweet potato, and butternut squash, and cheescake pies. Always looking for ways to make the pie healthier with nutrient dense calories that have minimal affect on blood sugar levels.

One area I was able to cut the calories in half was in pie crust. A standard processed graham cracker crust is 800+ calories of wheat and sugar. It added over a 100 calories to even a small piece of pie.  A half cup of almond meal is only 360 calories, plus a half tablespoon of melted butter for 50 calories, (410 calories total) and a couple teaspoons of pumpkin pie spice, is now my standard low calorie dessert pie crust. It only takes a couple minutes to make using the instructions below.

The organic sweet potato pie crust in the picture below is made with only a half cup of almond meal and 1/2 tbs butter, and pumpkin pie spice.


Make your own pie crust and save money, calories, plus get a healthier pie crust.

Here’s how:

For each pie crust (double for 2 pies)

1/2 cup Almond Meal (1 cup for 2 pies)

1.5+ teaspoon of pumpkin pie spice, (3 tsp for 2 pies)

1/2 tablespoon of melted organic butter.(1 tbsp for 2 pies)

Alternative to butter 5 or 6+ seeded Medjool Dates ground fine. (20 calories ea)

With fork mix Almond Meal, pumpkin pie spice well in mixing bowl, then add in the melted butter and stir until it gives you an even slightly damp mix (not dough balls)..  dump the mix evenly in 2 lightly buttered pie tins, rake the mix around pan with fork adding just a little extra at edges to form side up a half inch… To go halfway up the sides requires at least 3/4 cup of Almond Meal.

Up to a teaspoon or more of pumpkin pie spice added to the mix gives you a darker graham cracker color.

Tamp the almond meal mix down and form with fingers. Not too hard, or the pie won’t release easily from the tin.

Put them in oven that’s preheating for your pie. Bake until light brown and pull out of oven. Keep a close eye on pie crust after 5 minutes as it’ll brown quick once started.

Pour the pie mix in a hot pie crust and bake the pie per directions.

The Almond Meal crust has the texture of a flour crust. It can be doughy if you use more than 1/2 to 3/4 cup of Almond Meal per crust. Also, the almond meal will expand over several days

The main reason you want to eliminate Graham Cracker crust is because the wheat and sugar causes bloating, inflammation, glucose spike, and wheat belly. There’s more than twice the calories in a commercial graham cracker crust (800+) with numerous preservatives to increase shelf life. And there are only a couple brands available without high fructose corn syrup and MSG.

Here’s another thought on a perfect Almond Meal crust. If the pumpkin, sweet potato, or butternut squash pie mix is too wet it will soak the pie crust and cause it to stick to the pie tin. It won’t cut and release easily. Cut back on the evaporated milk to get a thicker mix. A thin wet mix pours out and settles by itself. A better mix stands in the pie tin on the crust and needs to be moved in place with a spatula.

There are cheaper ways to buy Almond Meal in 5 and 10 pound bags on the Internet. Or, buy the raw almonds in bulk and grind them as needed into meal with a small $20 food processor. I was surprised how easy and fast you can grind almonds into meal.

Almond Meal-Butter Crust is only 410 calories per pie total:
51 calories per small slice (1/8th pie)
68 calories per big slice (1/6th pie)
No sugar and no wheat.

Compared to Graham Cracker Pie Crust at 800+ calories total:
100 calories for 1/8th pie small slice
133 calories for 1/6th pie big slice
Sugar and wheat.


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