Recipe by Julie Pastore
"This crust is especially good as a base for Eggnog Pie with Rum, but can be used with almost any custard pie."
Watch video tips and tricks
2 1/2 cups
unsalted butter, melted
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!!
I followed the recipe exactly but something was off. I had way too much for one pie pan and there was way, way too much butter. I love the concept of this as a gluten-free crust so I'll keep playing with the recipe.
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.
good recipe! I used splenda instead of sugar to make it low carb. it was great for a pumpkin pie
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.
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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Pecan Nut Crust
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 221
Get the season’s best recipes for holiday feasting.
Holiday cookies, cakes, pies, and breads. Get recipes and inspiration.
Get time-saving recipes to save your busy life.
Watch how to make this easy, can’t-fail pie crust recipe.
A few chocolate chips will take rich, gooey pecan pie to amazing new heights.
Watch how to make a flaky homemade pie crust in seven easy steps.