Skipping the Pre-Baking: Another Low-Carb Black Walnut Pie

Last year I tried a black walnut pie with a swaged almond flour crust that I pre-baked.  The results were okay, insofar as way-overdone almond flour can be okay, but it was apparent that an improvement was possible.

This year I skipped the pre-baking.  Below is the crust after forming and after adding the filling

There was enough butter in the crust to hold it together, so pre-baking doesn't even seem to be helpful in any way.  Below is the final result.  It looked and tasted better than last year's effort.  It's not low-calorie at all, but should be extremely low in carbs.