How to make a no fail, pecan nut, no roll pie crust that's easy, homemade, and delicious. It's the perfect recipe for any pie or no bake dessert.
Whether you're making a no bake dessert or pie, this pecan nut pie crust is a delicious foundation for your dessert. Of course, if you'd rather have a crust without nuts, you might want to try this more traditional pie crust recipe with butter or this easy no roll pie crust.
This is actually my favorite pie crust recipe for a blueberry delight with pecan crust. My mom used this crust for her famous cherry crunch, and it pairs fabulously well with that sweet cream cheese filling.
There are only 3 ingredients in this nutty pie crust, yet it gives your favorite desserts an amazing sweet and salty flavor. It's so yummy!
Pecan Nut Pie Crust Ingredients:
- Salted butter
- All-purpose unbleached flour
- Chopped pecans
Tips for how to make this homemade pie crust:
Making this buttery pie crust is so simple and easy and requires just a few minutes of bake time.
First, melt the butter. Then mix together the melted butter and flour, forming a dough.
If your pecans aren't chopped, finely chop them.
Stir in the chopped pecans until they're all mixed in.
It's a press in pie crust, so just press the dough into a 13″x9″ baking dish.
Bake at 350° for about 20 minutes, or until the edges of the crust begin to turn a nice golden brown (baking times can vary).
Let the crust cool before adding any filling.
Now if you're making this crust with a regular pie where you bake the crust with the pie filling, you'll bake it according to the recipe instructions for that particular pie.
Alternative ingredient options:
While this recipe only has 3 ingredients, there are a few things you can do to switch it up.
- Instead of pecans, consider using walnuts, black walnuts (if you like the flavor of black walnuts), or even almonds.
- Use shortening in place of butter.
- You can also use canola oil in place of butter.
- And if you're just not a nut person, you can make this without pecans at all, just a plain crust, like an easy shortcut no-roll pie crust or rather a graham cracker crust.
Don't you love how easy this pie crust is? It doesn't even require you to roll out the dough.
Mix it up press it in your baking dish, and bake it. Then it's ready for your favorite dessert. You can even pair this crust with all your favorite Thanksgiving recipes and Christmas recipes!
Pies and desserts that pair well with this pecan nut crust:
- Strawberry Delight with Pecan Crust
- Creamy No Bake Pumpkin Dessert
- Blueberry Cream Cheese Mini Tarts
- Strawberry Cream Pie
- Chocolate Meringue Pie
- Cream Cheese Blueberry Pie
Tools you may need to make this pie crust from scratch:
13″x9″ Baking Dish – You’ll need this size baking dish for this recipe. I find myself using this size for so many recipes, not just desserts. If you want to make a smaller dessert, just split the recipe in half and use a smaller dish.
Mixing Bowl – You'll need a medium sized mixing bowl to mix up this crust.
Pecan Nut Pie Crust
Ingredients
- 12 tablespoons salted butter melted
- 1 1/2 cups all-purpose flour
- 1 cup chopped pecans
Instructions
- Pre-heat the oven to 350° F.
- Mix together the melted butter and flour, forming a dough.
- Stir in the chopped pecans.
- Press the crust into an un-greased 9×13 baking dish.
- Bake at 350° F for about 20 minutes, or until the crust begins to turn a golden brown.
- Let the crust cool before adding any filling.
Can I use this crust recipe for apple pie? Any suggestions please? Thank you.
My bf wanted a snowball cookie crust with apple pie filling. No recipe ugh any suggestions. Thank you
Used this for the hubs favorite pie, coconut cream. It was AMAZING!!! He went nuts heehee :) I’m making pecan pies for Thanksgiving and he requested this crust for the pecan pies. I will follow the suggestion from Bea and par bake the crust for 10 min. Numm!
Can I replace all purpose flour with gluten free 1-1 flour?
I used Cup4Cup gluten free flour successfully!
This is probably my all time favorite crust but I cannot figure out how to get it to not stick to the bottom. It’s so hard to get out that by the time you have done so, the pie is so messed up. I have sprayed it and buttered it with no luck.
Try lining your dish with parchment paper and then bake the crust.
I am going to try this for my holiday party but in mini muffin tins. I will use mini cupcake liners so they don’t stick since that seems to be an issue. And I am going to fill them with a cheesy ranchy dip, with green onions and pimentos.
Angie, I am so sorry to hear this. Just curious, what kind of pan are you using? I do find that some nonstick pans stick worse than others. I personally tend to use casserole dishes for recipes that use this crust.
This has been my go to recipe for over 40 years! I use a glass cakepan and spray with Pam! Never a problem! Maybe you need to bake it a few minutes longer… Also my favorite for pumpkin pie, using the large can of pumpkin and recipe on the label!
So happy to find this recipe. My mom used to make this with her delicious chocolate pudding and top with cool whip. I wasn’t able to find where she wrote it down.
That’s awesome, Chris! Also, that gives me a good idea for a new dessert. I’m going to try that! Thanks for the great feedback.
I had a recipe that had this crust and a layer of cream cheese and something and cherry pie filling layer, then a layer of chocolate or vanilla pudding…, the top with creamy whipped cream top with pecans…. Does anyone have and idea what was mixed with the cream cheese for that layer?
The crust is great! But I came here for the no bake blueberry dessert and I see a picture of the finished dessert. I saw a list of ingredients with no measurements, so what am I doing wrong?
Tracy, I actually link to the blueberry delight recipe that uses this crust recipe in the second paragraph of the post. On the other hand, if you scroll all the way down to the bottom, or simply click the “Jump to Recipe” box that is at the very top of the post, you will find a recipe card that lists all of the ingredients (with ingredient amounts) and the step by step instructions as well as any need-to-know notes at the bottom. Hope this helps!
WONDERFUL Post.thanks for share..more wait .. ?
Thank You!
It tasted like raw flour. Shouldn’t there have been sugar included in the crust ingredients?
It wouldn’t hurt anything to add sugar if an added sweetness is what you’re after, but I don’t like it with sugar. Most of the time the dessert it’s holding soaks into the crust, adding plenty of sweetness.
Yes do add two table spoons of sugar to this recipe it’s much better
yes. sugar is definetly to be added. sadly i am looking for the balance of ingredients to this torte, it should have cream cheese powder whipping cream mix, fruit choice (pie filling) your choice topped with heavy whipping cream..
if anyone has would appreciate amount of ingredients
What pie recipe would you make with this pecan crust?
Hey Barbara, right above the recipe card you can find a list of recipes that pair well this crust. My personal favorite is blueberry delight!
Hi Barbara, I make a 9 inch here’s how I did it.
1½ c ap flour
8 T ( 1 stick butter)
½ c chopped pecans
It fits great!
For a 9 in pie pan would you half the recipe? I’d like to slightly shape it into a crimp to resemble regular pie crust. Thanks for the recipe!!
Carmell, I would still make just as much. If you have a little excess, just press it up the sides of the pan more.
Carmell, I make a 9 inch pie crust for my sweet potato pie. Hers how:
1½ c ap flour
8 T (1 stick butter)
½ c chopped pecans
I par bake the crust for 10 min at 375°
Then add filling & bake at 375° another 20 to 25 min. Hope this helps. It’s a delicious crust.