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.
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?
Probably powdered sugar.
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.