Merry Christmas #2

Let's continue our glutenfree journey (with nuts this time)!

So, you had a great Christmas night? Great! Me too. But what to eat tonight? Why not close your meal with a mixed-nut pie? So, here we go:

You can fill this gluten-free, mixed-nut pie crust with any prepared pudding or a no-bake cheesecake filling. Use any combination of ground nuts; just make sure they’re finely ground. And don’t skip the chilling step; it helps solidify the crust so the oils in the nuts don’t separate.

Preparation time: 15 minutes, plus chilling time

Cooking time: 10–15 minutes

Yield: One 9-inch pie crust

3/4 cup finely ground pecans

1/2 cup finely ground almonds

2 tablespoons almond meal

1 tablespoon packed brown sugar

1/4 cup butter, melted

1. In a medium bowl, combine the pecans, almonds, almond meal, and brown sugar and mix well.
   Stir in the butter until blended.
2. Press firmly into the bottom and up the sides of a 9-inch pie pan.
   Cover and chill in the refrigerator for 1 hour.
3. Preheat the oven to 350 degrees F. Bake the pie crust for 10 to 15 minutes, or until set.
   Cool completely and then fill with any filling.