New this month
Get the Allrecipes magazine just $5!

Pecan Nut Crust

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


servings 264 cals
Original recipe yields 8 servings (1 - 9 inch pie crust)


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  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.


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

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 35
  1. 38 Ratings

Most helpful positive review

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 amount...

Most helpful critical review

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 ...

Most helpful
Most positive
Least positive

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 amount...

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...

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

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 Splend...

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 ...

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.

OH WOW! This is SO incredibly easy and I liked it better than a wheat crust! I have been looking for a dairy and gluten free pie crust for my son. I made this crust dairy free by using coconut o...

Very good crust - It is gluten free so I have used this crust for passover recipe. I used almonds in place of pecans - that is what I had. I also substituted 1 egg for the butter. It held the c...

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.