Learn how to make an easy press-in pecan pie crust with just 3 ingredients and no rolling required. This recipe makes a sturdy crust that holds up well to creamy filling layers. It’s a crisp, buttery alternative to traditional graham cracker crusts, and it’s perfect for pies, cheesecakes, and all your favorite 9×13 layered desserts.
Whether you’re making a 9×13 dessert or pie, this pecan pie crust makes a delicious base 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 my mom’s shortcut no roll pie crust.
Why This Recipe Works
- No food processor required– All you’ll need to mix up this nut crust is a bowl and a fork. Less cleanup, fewer dishes and no unnecessary steps!
- This pecan pie crust is sturdy enough to hold up to any kind of filling, and it won’t crumble into dust when you slice it. It’s perfect for fruit pies, cream pies and cheesecakes, and it’s my go-to for 9×13 layered desserts.
- It uses just 3 simple pantry ingredients that you probably already have in your kitchen. It’s crisp, buttery and oh so easy to make.
- This pecan crust balances sweet and salty. The chopped pecans give off a nutty flavor that pairs so well with so many sweet treats.
Ingredients & Substitutions Notes
- Salted Butter – You’ll need salted butter for this recipe. I recommend using melted butter, which will give you that crisp, buttery texture that’s not too soft and sandy. You can substitute with shortening or even canola oil, but keep in mind that it’ll be a little bit more “oily”.
- All-Purpose Flour – I also recommend a good unbleached all-purpose flour. You can make this a gluten-free pecan pie crust simply by using a gluten-free all-purpose flour instead. I have done this so many times, and you won’t notice a difference in texture or flavor.
- Chopped Pecans – Last but not least, you’ll need to chop up some pecans. You can also buy chopped pecans from the grocery store.
How to Make a Pecan Pie Crust (Step by Step With Photos)
Making this buttery pie crust is so simple and easy. Before getting started, you’ll need to finely chop your pecans. You’ll also need to melt the butter; set it in a microwave-safe dish in the microwave on high for 30 seconds, ’til melted.
Note: I usually pre-bake this pie crust for layered desserts, which is what my instructions will say to do. Now, if you’re making this crust with a regular pie where you bake the crust with the pie filling, you’ll just add the filling and bake according to the recipe instructions for that particular pie.
How to Make the Best Pecan Pie Crust
- Start by mixing together the melted butter and flour, forming a soft dough.
- Stir in the chopped pecans until they’re all mixed in.
- This is a press in pie crust, so just press the dough into a 13″x9″ baking dish.
- Bake your pecan crust at 350° for about 20 minutes, or until the edges of the crust begin to turn a nice golden brown (baking times can vary). Then let cool before adding any filling.
Best Desserts to Use This Crust For
My mom originally pre-baked this crust for her famous cherry crunch no bake dessert. My family likes it so much that I started using it for just about layered dessert.
- Like I said, this makes a great crust for any layered dessert that works well with the nutty flavor. Pre-bake it and store it in the freezer so that it’s ready-made for a no bake dessert whenever you need something in a pinch.
- It also makes a great alternative to the classic graham cracker crust for strawberry cheesecake, or even the Oreo cookie crust that I use for my favorite white chocolate raspberry cheesecake. Pecans and raspberries pair exceptionally well together.
- Pecan flavor doesn’t just pair well with raspberries; it pairs well with almost any kind of sweet fruit. You can use it to make a fresh strawberry pie, or use it for something like this chocolate meringue pie. You can even use it for pecan pie, pumpkin pie or apple pie.
Optional Add-Ins & Recipe Variations
This pecan crust recipe is pretty basic with only 3 ingredients, but there are a few things you can do to switch it up. Here are a few ideas;
- Instead of pecans, consider using walnuts, black walnuts (if you like the flavor of black walnuts), or even almonds.
- Add graham cracker crumbs or crushed pecan shortbread cookies for an even nuttier flavor!
- I don’t like this crust to be too sweet, because it’s going to be filled with sweet layered dessert fillings. That said, Some readers have mentioned that they like to add 2 tablespoons of granulated sugar to the crust for an extra touch of sweetness.
- Don’t care for nuts? Make a graham cracker crust or a chocolate cookie crust instead.
Expert Tips and Recipe FAQ’s
Yes, you can press this crust out into a regular pie plate just like any other pie crust. The nutty flavor complements the sweetness of fruit pies and cream pies. This recipe is sized for a 13″x9″ baking dish, so if you use a standard 9-inch pie plate, you may have a little bit of dough leftover.
Yes, you can make this pie crust ahead of time. In fact, I like to make it ahead of time so that I can use it to make my favorite no bake desserts. Cover it with plastic wrap and store on the kitchen counter for up to 2-3 days.
Yes, you can freeze this pecan pie crust. Once it’s fully baked, cover with a layer of plastic wrap followed by another layer of aluminum foil. Then store it in the deep freezer for up to 3 months.
More Quick & Easy Desserts
- Strawberry Delight with Pecan Crust
- Blueberry Yum Yum With Pecan Crust
- Old-Fashioned Peach Delight
- No Bake Lemon Dream Whip Pie
- Creamy No Bake Pumpkin Dessert
- Strawberry Cream Pie
- Cream Cheese Blueberry Pie
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Pecan Pie Crust
Equipment
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.
- In a large mixing bowl, mix together the melted butter and flour, forming a soft dough.
- Stir the chopped pecans into the dough until they’re all mixed in.
- Press the dough into a 9×13 baking dish.
- Bake at 350° F for about 20 minutes, or until the edges of the crust begin to turn a nice golden brown (oven times may vary). Then let the crust cool before adding any filling.
Are “Adventures of Me!” & “Flour On My Fingers” both owned by the same person? If not, someone is definitely using the other bloggers photos! :((( Otherwise, why would a blogger need to post same recipe twice??
Hey Diana, I own both websites. Flour is geared more toward baking/dessert recipes, while as Adventure is generally geared more toward savory food recipes. However, there are some desserts on Adventure, such as the pecan nut pie crust recipe.
I tried this with a cherry dessert and it was absolutely delicious! Thanks for sharing!
Thanks, Lena! It is one of my family’s favorites.
Has anyone made this with almond or coconut flour?
I’m a diabetic and I can’t use regular flour
I’ve never done this, Holly, but I bet it would turn out fine. You might consider adding xanthan gum to the flour following the package directions. You could also simply use a gluten-free flour mix.
Loving this pie crust and it works well and it’s fast. Thank You for such wonderful yet simple pie crust!
Belinda Graves S C
Thanks so much, Belinda! My family loves this easy pie crust, and it goes well with so many recipes.
I absolutely love this pie crust, so simple to make. It goes so well with blueberry or strawberry cream cheese no bake pie.
Thank you so much, Daneita. I’m so glad you enjoy the crust. It’s one of my favorites too.
Should you grease the pan also so that it does not stick??
Jessica, you can. But I usually don’t have to. The butter gives it enough grease.
Could you possible add a little sugar to add some sweetness or would it mess up the baking process?
We’ve added in about a teaspoon of sugar in the past, and it’s worked just fine.
Just for clarity. If I wanted to use this crust for a pumpkin pie that requires baking…do I use this crust unbaked then then bake the entire pie (crust and filling) at the same time?
Liza, yes, that is correct.
I use a similar crust for my pumpkin pie, and I DO bake the crust for 15 minutes before pouring in the pumpkin filling. I use the large size can of pumpkin to make the filling as I like a thicker filling. I also add 1/2 cup of oatmeal to the crust. Scrumptious!
Mmmm, Marsha, I love the addition of oatmeal to the crust. I bet that’s really delicious. Thank you for the wonderful tips!
I don’t understand how you can say this is a no bake pie crust and in the directions you have to put it in the oven for 20 minutes. Very confusing.
Mary, I don’t say it’s a no bake pie crust. It pairs perfectly with a no bake dessert, though.
It does not say no bake pie crust
Lorrie, no, this is not a no bake pie crust… Usually, the crust is made ahead of time with any no bake dessert.
I’ve been making this exact crust since early 70’s. Always great for layered pudding desserts. A family favorite.
Lynn, yes! My mom loved making this crust for as far back as I can remember. It was always a favorite.
Ok…so I dont know what went wrong, I did the 12 tbsp of melted butter, added the cup and a half of flour, and a cup of chopped pecans…and it was more like a batter than a dough. Now that it’s been in the oven for 30 mins, and I broiled the top for browning, it’s looking like baked oatmeal and really soft… What did I do wrong?! Should I have softened the butter instead of melting it?
Amanda, I’m not sure what might have gone wrong. The only time it’s not worked quite right for me was when I used gluten-free flour instead of all purpose. Otherwise, it makes a great crust every time. It is a softer crust, though, at first, and it tends to harden up more as it cools.
Did you measure the butter before melting or after?
Mary Kay, before melting.
I’ve always used room temp butter. The 1 time I was in a hurry & melted it, my crust came out more of a brittle consistency. Wasn’t bad, just not what I was use to.
Lisa, it does change the texture somewhat, but I’ve had great results with both melted and softened butter.
Me too, exactly like batter!!!
That is so odd, Mishelle!