Pecan Crust for Pie
This is a super easy Pecan Crust recipe for pie or cheesecakes made with just 3 ingredients in 5 minutes! It's a nutty, low carb alternative to a graham cracker crust and just happens to be a homemade gluten free pie crust, too!
Servings: 8 servings
Calories: 1eighth
Ingredients
- 3 tablespoons salted butter
- 2 ¼ cups pecan meal or coarsely ground pecans
- 3 tablespoons light brown sugar or granulated sugar* (See NOTES for options)
Instructions
- Preheat oven to 350F degrees.
- Microwave the butter in a large microwave safe bowl on HIGH for 35 seconds or until it melts. Stir in the pecans and sugar, stirring until coated with the butter.
- Press the pecan mixture into the bottom and up the sides of a 9-inch pie plate, using your fingers or the bottom of a measuring cup or drinking glass.
- Bake for 12 to 14 minutes. Baking the crust helps make the crust firm and not crumble when sliced. Let cool completely.
Notes
Make your own coarsely ground pecans: Place 2 ½ cups pecan pieces or halves in a food processor and pulse until pecans are coarsely ground. Be careful not to over process and make pecan butter! But if the chop/grind is too big, the crust will be crumbly and not stick together well.
To Freeze: Cover the pecan crust in the pie plate with aluminum foil or inside a large resealable plastic bag and freeze up to 3 months. Great for planning ahead for the holidays.
Butter can also be melted in a small saucepan on the stovetop on medium-low.
*Readers have told me they have substituted monk fruit, Splenda baking sugar, and coconut sugar and the pie crust worked well with those options.
