Nut Pie Shell

8 ounces ground pecans
1 stick butter
1 tsp cinnamon
3 tsp Splenda
1 pinch Kosher salt

Melt butter in a largish sauce pan over medium heat, then add cinnamon and Splenda and salt. Stir and then add ground pecans and stir. While stirring, cook until the pecans start smelling nutty and the butter is completely incorporated. Press into 9 inch pie plate and then chill. Fill with whatever you want, although I don’t know if this would work with a bake-in-the-oven kind of pie, like pumpkin or something. Maybe it would!