5 Minute Pecan Pie Crust

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!

Ingredients NOTES

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.)

1. Place the chopped pecans, sugar, and softened butter into the food processor.
2. Blend until finely ground, about 45 seconds – 1 minute. Scrape down bowl as necessary to make sure nuts are even in size.
3. Press down into a pie plate and refrigerate for 30 minutes or place in the freezer for 15 minutes.
4. 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

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step-by-step web story instructions for this recipe!

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