This simple 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, using 3 ingredients, no flour, and makes a gluten-free, mix and press crust for pumpkin, no bake, or cheesecake fillings.

overhead of pie crust made from pecans in a pie plate
Looking for a simple pecan nut crust without the hassle? This uses 3 ingredients, no flour, rolling, or effort!

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Pecan Crust – Easy Gluten-Free Nut Crust

Pecan crust is a quick and easy way to enjoy your favorite homemade gluten-free pie recipes for baked or no baked fillings. If you have a mixed-diet crowd (hello, Thanksgiving!), this is a great pecan pie crust all will enjoy, thanks to a pleasing sweet and salty taste.

Whether you are looking for a cheesecake crust (pairs perfectly with a creamy pumpkin cheesecake!) or an easier alternative to 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!

Love this recipe. We are gluten free and this is my go to crust now. Everyone loves it. I use it all kinds of desserts. Perfect every time.

—Wendi

Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Dump in all the ingredients

Place the chopped pecans, or any nut you choose, with the sugar, and softened butter into a food processor. If you don’t have a food processor, there’s an option in the recipe card to make it by hand or with a blender.

the nuts with softened butter and sugar in a food processor.

Mixy-mix to combine

Process and blend it all until finely ground. This will take about 45 seconds – 1 minute. Scrape down bowl as necessary to make sure nuts are even in size.

the ingredients combine together in a food processor.

Press, chill, and bake

Press it down into a pie plate and pop it in the fridge for 30 minutes or in the freezer for 15. Meanwhile, preheat the oven to 350ºF. Prick bottom of pie crust with fork place the pan on a baking sheet. This helps conduct the heat back up into the bottom of the crust. Bake it on the lowest rack for 20-25 minutes.

If you are deciding what are the best kind of fillings to go in this beauty, check out the ideas below!

the nut crust pressed into a pie pan, unbaked.

What Kind of Pie Fillings Work 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 would work well. I don’t recommend baked fruit fillings because the crust will become too 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 – 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, bake the crust 10 minutes before filling. I recommend placing the cheesecake on a baking sheet before baking with the filling.

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 pie crust makes a tasty GF 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.

close up of pecan nut crust edge
This crust works with bake and no bake fillings. I especially love the salty, crunchy finish with cheesecakes!

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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa

overhead of pie crust made from pecans in a pie plate
3.94 stars (76 ratings)

Easy, 5-Minute Pecan Crust For Pie (Press In)

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 10
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 1 hour
This simple 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, using 3 ingredients, no flour, and makes a gluten-free, mix and press crust for pumpkin, no bake, or cheesecake fillings.
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Ingredients
 

Equipment

Instructions
 

  • Place the chopped pecans, sugar, and softened butter into the food processor (see recipe notes for by hand instructions).
    2 cups chopped pecans , 2 tablespoons packed brown sugar, 3 tablespoons butter
  • pecan crust ground up in food processor
    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.

Notes

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.
Why place the pecan crust on a 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 crust?
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.
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
Calories: 176kcal, Carbohydrates: 5g, Protein: 2g, Fat: 18g, Saturated Fat: 3g, Cholesterol: 9mg, Sodium: 31mg, Potassium: 81mg, Fiber: 2g, Sugar: 3g, Vitamin A: 116IU, Vitamin C: 1mg, Calcium: 17mg, Iron: 1mg
Did you make this recipe?Please leave a star rating and review below. It helps others when searching for recipes and I LOVE feedback!