This pecan pie nut crust is a delicious and unique way to elevate your desserts. Whether you're enjoying a creamy cheesecake or a tart key lime pie, this crunchy crust adds a satisfying contrast to the soft creamy pie filling. This crust is perfect for those who follow a low-carb, gluten-free, or grain-free lifestyle.
Pie crusts made with nuts are a delicious and flavorful alternative to traditional pie crusts. Using a nut crust can add an extra layer of texture and flavor to your baked goods. Nut pie crusts don't use flour but instead utilize very finely crushed nuts to make the crust. These crusts aren't flaky like traditional pie crusts but do add a fantastic texture to your dish. They can also be customized to fit your favorite pie filling recipe by adding additional extracts and ground spices.
Cinnamon and pecans add a rich and nutty flavor to the crust, complementing sweet fillings. It's a great option for those who are looking for a gluten-free or grain-free crust alternative and a great alternative to buying pre-made crust from the store. While convenient, pre-made crusts often contain preservatives and artificial ingredients. Making your pecan pie nut crust at home allows you to control the quality and quantity of ingredients used.
This pie crust with pecans is easy to make and won't feel like a pie crust replacement as much as an elevated recipe that's sure to impress your friends and family.
WHY YOU'LL LOVE IT
Simple- Few ingredients are needed for this recipe because we've done most of the work for you. Rather than purchasing a variety of ingredients, our granola is the perfect base and won't leave you with leftover bags of ingredients. All you need is a food processor or high-powered blender to make this easy pecan pie crust.
Versatile- This delicious crust can go with so many types of filling. From pumpkin to lemon and even chocolate, this pie crust complements a wide variety of flavors. The texture of this crust also makes a delicious cheesecake crust because of its contrast to the creamy filling.
Suitable for many lifestyles- Nutrail granola is not oat-based but made with nuts and seeds, which keep you full longer and can support a variety of eating styles. It's grain-free, gluten-free, and has no added sugar so you can feel good about enjoying your favorite recipe with this crust or swapping it out when cooking for a loved one with dietary restrictions.
NuTrail Cinnamon Pecan Granola- For this pecan nut crust recipe, you'll need our Cinnamon Pecan Granola. You can swap it out for one of our other granolas, just be considerate of the flavor variety and how it complements the filling you plan to use.
Pecans- Adding extra pecans reinforce the nutty flavor of this crust and give it additional structure. Walnuts also work well in this crust, but other varieties such as peanuts are not advised.
Butter- Melted butter helps hold the crust together. Salted butter and unsalted butter both work in this recipe and don't make a large difference in the flavor.
HOW TO MAKE PECAN PIE NUT CRUST
1. Preheat the oven to 350 degrees and prepare a 9-inch round pie pan with nonstick cooking spray.
2. Place the granola and pecans into a food processor. Pulse 5-10 times until broken down into small pieces.
3. Pour the melted butter on top of the mixture and pulse an additional 5-10 times until it resembles the texture of wet sand. Spoon a bit of the mixture into your hand and roll into a ball shape. When ready, it should keep its shape. If it doesn't stay together, add a tablespoon of water.
4. Carefully remove the food processor blade and then scrape the mixture into a 9-inch round pie dish. Press down to firmly pack the crust together. Using the bottom of a measuring cup can help. If you don't press it down enough, it will be crumbly and not stick together.
5. Place pie crust into the oven and bake the crust for 12-15 minutes until lightly golden and firm.
6. Add preferred filling and chill or bake until set, using a pie shield if the crust begins to get too dark.
TIPS AND SUBSTITUTIONS
Customize the flavor- Add a 1/4 teaspoon of vanilla extract for a sweet smelling crust. Try a sprinkle of ground cinnamon, nutmeg, or even pumpkin pie spice.
For a sweet crust- Add 1-3 teaspoons of your favorite sweetener. Brown sugar substitutes such as brown Swerve (erythritol) will add a bold flavor that complements stronger pie fillings. Granulated white sugar substitutes complement lighter flavors such as citrus or cream based fillings.
Make mini pecan nut pie crust- This crust can be made into 3-4 small 4-inch pie crusts, depending on your preferred thickness. Press into a 4-inch pie plate or springform pan and reduce cooking time by 5 minutes.
Don't process the pecans too much or they will turn smooth like nut butter. While delicious, it won't make a good crust.
FAQ Pecan Pie Nut Crust
How to store pecan crust?
How you store this crust largely depends on your pie filling. Pie filling that contains dairy must always be refrigerated. ]For an unfilled crust, simply wrap it in plastic wrap and keep in the refrigerator for up to 2 days before filling and baking.
Should I bake my pie crust before filling?
It depends on the filling. If you plan on using a filling such as a pumpkin pie filling that needs to bake for a long time, you won't need to bake this nut crust before filling it. The time in the oven during the baking will be enough. If you plan to make a no-bake pie or one that has a shorter cook time, then giving it a par bake can be a great option to ensure it's fully cooked.
What to put in pecan pie crust?
You can put a variety of things in these delicious pecan nut crusts! Chocolate fillings, cream fillings, and even pastry cream will taste great in this pecan pie nut crust. Even if you aren't a fan of traditional pie itself, this crust will taste amazing with greek yogurt and fruit for a great twist on a tart.
PECAN PIE NUT CRUST
Prep time: 10 minutes
Cook time: 15 minutes
Yield 1 9-inch pie crust
- 1 cup NuTrail Granola
- 1 cup chopped pecans
- 3 tablespoons unsalted butter, melted
1. Place the granola and pecans into a food processor. Pulse 5-10 times until broken down into small pieces.
2. Pour the melted butter on top of the mixture and pulse an additional 5-10 times until it resembles a wet sand texture. Spoon a bit of the mixture into your hand and roll it into a ball shape. When ready, it should keep the shape. If it doesn't stay together, add a tablespoon of water or an additional tablespoon of butter.
3. Carefully remove the food processor blade and then scrape the mixture into a 9-inch round pie dish. Press down to firmly pack the crust together. Using the bottom of a measuring cup can help. If you don't press it down enough, it will be crumbly and not stick together.
4. Place pie crust into the oven and bake the crust for 12-15 minutes until browned. It may puff slightly but once you remove it from the oven, you can use a spoon to gently press it down. It will firm up and fully set as it cools.
5. Add preferred filling and chill or bake until set, using a pie shield if the crust begins to get too dark. This crust works best for no-bake pies that don’t require extensive cook times.