A nut pie crust made from pecans, almonds, or walnuts couldn’t be easier or more delicious! Pecan crust recipe comes together in minutes and makes the perfect pie crust for pumpkin, no bake, or cheesecake fillings.
Ingredients Needed
A pie crust made from nuts is a quick and easy way to enjoy a gluten free pie or make a simple adjustment for low carb pie as well!
- 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 or whole 30, substitute solidified coconut oil.
How To Make THIS recipe
Making a walnut, almond, or pecan crust is simpler than making pastry gluten free pie crust recipes. Similar to Chex Pie Crust, all the ingredients are thrown in a food processor, blend, and then press into a pie plate. Nut pie crusts are perfect when you need a quick, easy, and delicious recipe!
- Place the nuts, sugar, and softened butter into the food processor.
- Blend until nuts are 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.
- Prick bottom of pie crust with fork. Place on a baking sheet and bake on the bottom rack in a 350ºF oven for 20-25 minutes.
What Kind of Pies Go well with THIS crust?
If you are looking for pecan crust pie recipes, the options are endless! Virtually any filling works well in a nut pie 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.
- Chocolate Peanut Butter Pie recipe
- Fruit pies – Stove top fruit fillings, such as Snickers Apple Pie, would work well. I don’t recommend baked fruit fillings.
- No bake – Bake the nut pie crust fully and fill with Frozen Lemon, Blueberry Cream Cheese, Pumpkin Lush , or any preferred no bake filling after it has cooled.
- Cheesecakes – Press crust on the bottom of a springform pan or pie dish and bake fully or partially, depending on your cheesecake filling recipe. Try with No Bake Strawberry Cheesecake!
- BEST GLUTEN FREE PIE RECIPES an ultimate guide!
Frequently asked questions:
What other kinds of nuts can I use?
Any! In fact, when I photographed the 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. For nut flours, such as almond flour, follow this almond flour pie crust recipe for best results.
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 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.
Can I make pie crust made from nuts 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.
More Decadent Low Carb Recipes
- Almond Flour Banana Muffins
- Fudgy Almond Flour Brownies
- Almond Flour Zucchini Bread
- Almond Flour Chocolate Chip Cookies
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Pecan Crust
Ingredients
- 2 cups nuts (pecans, walnuts, almonds, or macadamia) whole or chopped
- 2 tablespoons brown sugar
- 3 tablespoons butter, softened
Instructions
- Place the nuts, 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. Refrigerate for 30-45 minutes, or until chilled and firm. Alternatively, freeze for 15 minutes. Preheat oven to 350ºF.
- Prick bottom of pie crust with fork. Place pie plate 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!
Equipment Needed
Recipe Notes
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 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.Nutrition
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Kelly says
Can I make in a 9×13 dish? What quantities should I use?
Melissa says
Hi Kelly, yes you can and I would double the quantities.
Best,
Melissa
Joyce says
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.
Melissa says
Hi Joyce,
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!
Best,
Melissa
Tara says
Burnt before 30 min timer went off
Melissa says
Hi Tara,
I’m sorry to hear that. Just out of curiosity, did you chill the crust first and bake it on the lowest rack?
Best,
Melissa
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.
Melissa says
Hi Nancy,
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!
Best,
Melissa