Pecan crust is a nut pie crust made from pecans, almonds, or walnuts couldn’t be easier or more delicious! Pecan pie crust recipe comes together in 5 minutes and makes a gluten-free and low carb crust for pumpkin, no bake, or cheesecake fillings.
Pecan Crust – Easy gluten-free Nut crust
Pecan crust is a quick and easy way to enjoy gluten-free pie recipes or make a simple adjustment for low carb pie as well! If you have a mixed-diet crowd (hello, Thanksgiving!), this is a pie crust all will enjoy!
Whether you are looking for a cheesecake crust or an easier alternative to gluten-free pie dough, this easy press-in nut crust can be made flawlessly by even novice bakers. Simply grind the pecans with butter and brown sugar, press into a pie plate and bake!
Learn how to make pecan pie crust, along with a low carb modification, suggested pie fillings, and many more pro tips to make this recipe a success!
I particularly love this recipe because of its versatility and it makes a gluten-free pecan crust without any fancy ingredients! If you do not have pecans on hand, choose any type of nut or even a mixture.
- Nuts – Pecan, walnuts, macadamia, almonds, or a combination of any
- Brown Sugar – Leave out sugar for a low carb nut pie crust or substitute sugar-free sweetener
- Softened Butter – For paleo, whole 30 or a dairy-free pie crust, substitute solidified coconut oil.
How To Make pecan pie crust
Making a pie crust with pecans is simpler than making pastry dough. Similar to oatmeal pie crust, throw the ingredients in a food processor, blend, and press into a pie plate. Nut pie crusts are perfect when you need a quick, easy, and delicious recipe without the hassle!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- Place the chopped pecans, sugar, and softened butter into the food processor.
- Blend until finely ground, about 45 seconds – 1 minute. Scrape down bowl as necessary to make sure nuts are even in size.
- Press down into a pie plate and refrigerate for 30 minutes or place in the freezer for 15 minutes.
- Prick bottom of pie crust with fork. Place the pie pan on a baking sheet and bake on the bottom rack in a 350ºF oven for 20-25 minutes.
Making a Pecan Crust for Cheesecake
One of the most popular ways to use this recipe is with cheesecake fillings. After blending the pecan mixture, press into the bottom of springform pan. Using a 9-inch springform pan will make a slightly thicker crust, while a 10-inch pan will be thinner.
For no bake cheesecake fillings, fully bake the crust and cool before filling. For baked fillings, like gluten-free Oreo Cheesecake, bake the crust 10 minutes before filling. I recommend placing the cheesecake on a baking sheet before baking with the filling.
What Kind of Pies Go well with THIS crust?
If you are looking for recipes to go with this pie crust made with pecans, the options are endless! Virtually any filling works well in a nut crust, either baked, cheesecake, or no bake fillings.
- Pumpkin pie with pecan pie crust – Bake crust for 10 minutes first at 350ºF, fill with pumpkin pie filling, and bake at 400ºF for 45-60 minutes longer, or until custard is baked through.
- Fruit pies – Stove top fruit fillings, such as Snickers Apple Pie, would work well. I don’t recommend baked fruit fillings because the crust will become to soggy.
- No bake – Bake the nut pie crust fully and fill with a no bake filling, such as chocolate peanut butter pie, or any preferred filling after the crust has cooled.
- Cheesecakes – See the above pecan crust for cheesecake directions.
Can I Use Pecan Flour?
If you have pecan flour or pecan meal on hand, you may adapt it for this recipe. Replace the chopped pecans with 2 cups prepared pecan flour. This is also a good option if you would still like to make this recipe, but don’t own a food processor.
Why is mY crust soggy?
A pecan nut pie crust makes a tasty gluten-free option for pies. However, it will not have the same texture of traditional pastry dough or crispness as a graham cracker crust. Once a filling has been poured in the bottom crust it becomes softer as it takes on some of the moisture.
For the crispiest results, use a metal pie pan and place the chilled crust on a baking sheet. This helps conduct more heat to the bottom of the crust.
If your crust is very soggy, it has either not been baked long enough or the filling contains too much moisture. Pumpkin pie fillings make a softer texture because it bakes with the crust. No bake fillings, such as cheesecakes, will maintain a crisper texture.
Using other nuts
You many use any type of nut for this recipe. In fact, when I photographed this recipe I didn’t have enough pecans, so I added walnuts and almonds as well. The nuts may be whole or chopped, any that you have on hand.
If you prefer using nut flours, such as almond flour or pecan flour, follow this almond flour pie crust recipe for best results.
Low Carb modifications
Either omit the sugar or replace it with a sugar free sweetener. For Paleo, Whole 30 or dairy-free diets replace the butter with solidified coconut oil.
Making without a food processor
Use a powerful blender, such as a Vitamix or BlendTec, or mix by hand. For the by-hand method, crush the nuts finely first, using a coffee grinder, rolling pin, or mallet, and use a wooden spoon to stir with sugar and softened butter.
Alternatively, replace the nuts with 2 cups pecan flour and mix all the ingredients in a mixing bowl.
Frequently asked questions
Placing a pie crust on a baking sheet conducts the heat to the bottom of the pie dish so the bottom bakes evenly with the upper crust. For best results use a metal pie dish and bake on the lowest oven rack.
Yes. I have tried a pumpkin pie with pecan pie crust and it turned out great! The nut flavor compliments the pumpkin filling well. However, please note, the filling’s moisture does make the crust softer, therefore making the crust not as crispy.
Yes and no. If the filling is cold and the pie will be refrigerated, you could forgo baking the crust first. However, I do think the texture and taste is enhanced with baking.
Click here to see the
step-by-step web story instructions for this recipe!
SAVE THIS Recipe for PECAN CRUST TO YOUR PINTEREST BOARD!
Let’s be friends on Pinterest! I’m always sharing great recipes!
5 Minute Pecan Pie Crust
- 2 cups chopped pecans (or other nuts, like walnuts, almonds, or macadamia)
- 2 tablespoons brown sugar
- 3 tablespoons butter, softened
- Place the chopped pecans, sugar, and softened butter into the food processor (see recipe notes for by hand instructions).
- Blend until nuts are finely ground, about 45 seconds – 1 minute. Scrape down bowl or pulse, as necessary, to make sure nuts are even in size.
- Press down into a 9" pie plate firmly on bottom and up sides. The dough will be soft, so spread out the bottom down first with a spatula and then use your fingers to press it up the sides evenly.
- Refrigerate for 30-45 minutes, or freeze for 15 minutes, until chilled and firm. Preheat oven to 350ºF.
- Prick bottom of pie crust with fork. PLACE PIE ON A BAKING SHEET and bake on the LOWEST RACK for 20-25 minutes. If upper crust is becoming overly browned, use a pie shield to protect it. The crust will puff up slightly during baking, but go down as it cools.
- Cool on wire rack completely before filling.
- DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND RATE BELOW!
Frequently asked questions:Can I make this pie crust Low Carb / Keto / Paleo? Yes. Either omit the sugar or replace it with a sugar free sweetener. For Paleo or Whole 30 diets replace the butter with solidified coconut oil. Why place pie crust on baking sheet? Placing a pie crust on a baking sheet conducts the heat to the bottom of the pie dish so the bottom bakes evenly with the upper crust. For best results use a metal pie dish and bake on the lowest oven rack. Can I bake a pie in a pecan nut crust? Yes. For a baked filling, such as pumpkin, bake chilled crust for 10-15 minutes first at 350ºF, fill, and then bake as pie recipe directs. However, please note, the filling’s moisture does make the crust softer, therefore making the crust not as crispy. Do I have to bake the crust before filling? Yes and no. If the filling is cold and the pie will be refrigerated, you could forgo baking the crust first. However, I do think the texture and taste is enhanced with baking. Can I make this without a food processor? Yes. Use a powerful blender, such as a Vitamix or BlendTec, or mix by hand. For the by hand method, crush the nuts finely first, using a coffee grinder, rolling pin, or mallet, and use a wooden spoon to mix with sugar and softened butter.
This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
I made this and cooked it for 20 minutes and the whole thing burned
Melissa Erdelac says
So sorry to hear this! Just to troubleshoot, did you refrigerate the crust first and bake on the lowest rack with a baking sheet. If those steps where followed, I’m wondering if you have an oven thermometer? They are only $5-6 and I have one in my oven all the time because my oven can really fluctuate. It sounds like your oven runs a little hot.
Diane H says
Are this Awesome pie crust. I’m on Keto so I used Truvia brown sugar instead … it turned out unbelievable. Will pin for future use.
Melissa Erdelac says
Thank you, Diane! I’m so glad you were able to find a pie crust to use for keto!
Greetings! I have Pecan flour to use versus chopped pecans so my question is after you’ve ground the pecans, how many cups would that be?
Thanks for your response!
Melissa Erdelac says
I haven’t tried this, but I think you would be able to go by weight. 2 cups chopped pecans weighs about 250g. I would start with 200g and add until you get a good consistency, one that you could press into a pie crust. Hope this helps!
Would this pie crust work with apple pie filling that I canned from our own apple tree? I assume I would pre-bake for 10 minutes and then bake for 45 min. I saw that you didn’t recommend it for “baked fruit fillings” so I have to ask. Thank you. Looking for a grain free/sugar free/egg free crust for apple pie.
Melissa Erdelac says
It could work, but I’m wondering if the canned apple pie filling has to be baked? If not, you could bake the crust, dump in the filling, even make some sort of crumb / streusel topping for the top, and bake again to brown the top. The crust will absorb the moisture from the apples and not exactly be crisp on the bottom, but will still taste great. If you bake it again, I would protect exposed edge with foil or a pie shield.
Loved how easy it was! Turned out amazing! Thanks for such a great recipe, I will be using it again for sure.
So glad to hear! Thank you so much for taking the time to let me know!
Barco Blanton says
It is a most excellent pie crust I have used it several times. My other option was to use pecan sandies if I was in a hurry as it is not as time consuming but both are absolutely wonderful but the nut recipe is top shelf
Thank you so much! I really appreciate you taking the time to let me know!
Perfect gluten free crust! I loved how it was press in (no rolling!) Everyone loved it, even those not GF!
Completely agree! Anytime I can just press in a pie crust, I’m down!
Can I make in a 9×13 dish? What quantities should I use?
Hi Kelly, yes you can and I would double the quantities.
Excellent, although i do adapt by adding dark choc chips :). I do a mixture of pecan and walnut with 3 tablespoons of butter. I don’t add any sugar since I’m adding the dark choc chips, which is about 1/2 cup, which I pulse in the processor for 20-30 seconds, breaking them down a bit. I’ve made it probably 20 times, and it always comes out perfect. I fill it with an instant chocolate sugar-free pudding made with heavy cream, half and half, and expresso powder. Excellent dessert we love.
I LOVE this idea! I’m definitely going to try it next time. I bet it helps bind the crust together too. Thank you so much for taking the time to write. I really appreciate it!
Burnt before 30 min timer went off
I’m sorry to hear that. Just out of curiosity, did you chill the crust first and bake it on the lowest rack?
Nancy L Barth says
I usually use gingersnap cookies for a crust for my yams/apple casserole, and top with pecans & coconut I forgot to get the cookies. I wondered if there was such a thing as a crust made from pecans, and lo and behold, I found yours. It looks great! In the fridge now.
Yay! So glad I was able to help you out! Hopefully it was just as good! Thank you so much for taking the time to write!