Pecan Nut Crust Recipe -
Pecan Nut Crust Recipe

Pecan Nut Crust

Recipe by  

"This crust is especially good as a base for Eggnog Pie with Rum, but can be used with almost any custard pie."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie crust Change Servings


  1. Stir together ground nuts, cinnamon, and sugar. Mix in melted butter.
  2. Press the mixture into the bottom and up the sides of a 9 inch, deep-dish style, pie pan. Chill the unbaked crust in the refrigerator for about 30 to 45 minutes.
  3. Place pie crust on a cookie sheet, and position on the middle rack of a preheated 350 degree F (175 degree C) oven. Bake for 12 to 15 minutes, or until lightly browned. WATCH it carefully, as nut crusts burn easily; they DON'T have to turn black to taste burnt! Cool completely before filling.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Mar 23, 2008

Okay, first of all if you are debating whether to try this...DO IT!! It is so good. I pulsed my pecans in my food processer until they were broken up but not completely ground. I used the amounts called for with everything except the butter. I just added enough to moisten the crust, but not drench it. The nuts have natural oils that come out during baking. Don't forget to refridgerated this before baking, because it really helps hold it together. I used this for a cheesecake recipe, and let me tell you, it got RAVE reviews!! And the best part is, that there is no flour and so it is gluten free...perfect for my mother in law with celiac. Thanks for the awesome recipe!!

Most Helpful Critical Review
Feb 20, 2014

Makes about double what is needed for a 9" crust. When I pressed it into the pan it made a crust about 1/3 to 1/2 of an inch thick, which reduced the volume of pie filling significantly. Good flavor otherwise.

Nov 29, 2007

I used this crust as an alternative for a graham cracker crust for pumpkin cheesecake. The flavour was wonderful, but I found it a bit soft. I'll definitely use the crust again and I don't think I'll increase the baking time, but I might use a bit less butter to compensate for the natural oils in the pecans.

Apr 12, 2005

good recipe! I used splenda instead of sugar to make it low carb. it was great for a pumpkin pie

Jun 09, 2003

I'm so glad to find a gluten-free pie crust. My family (even my 9 year old) loved it. We made key lime pie and the combo was terrific.

Feb 05, 2007

Very good, I used it for a Libby's pumpkin pie (recipe on can of pumpkin). Was a great tasty subtitute for the flour crust since I'm on a low carb diet. Like the other reviewers, I used Splenda for the sugar. Only reason I'm rating it 4 stars is because it came out a little too thick even in my huge 9" pie dish. Just use it a bit at a time as you build the crust and it's perfect.

Jan 25, 2008

Good recipe. I like it better though with 1/2 cup flour added and 1/3 cup Splenda BROWN sugar. The flour will soak up the greasiness of the butter. I just chop the pecans. This crust is awesome with pineapple cheesecake!

Jul 04, 2008

I used a mixture of almond and hazelnut flour and increased butter a bit. This is a fantastic recipe that can be altered easily for low-carb.


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  • Calories
  • 264 kcal
  • 13%
  • Carbohydrates
  • 12 g
  • 4%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 24.6 g
  • 38%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • < 1 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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