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Nut pie crust made with pecans is crisp and buttery, while still allowing you to watch carbs. Here's how to make the simple recipe.

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If you’re like me at Thanksgiving, you’re looking for tasty swaps that are going to keep your blood sugar in check. That’s why I love this nut pie crust made with pecans.

I don’t believe in depriving yourself of food. Rather, I think it’s better when you can find delicious swaps you love. 

This Pecan Pie Crust is one of those swaps that just works SO incredibly well. 

Consider this the ultimate dupe of the Diamond Pecan Pie Crust. It’s SO easy to make.

Nut pie crust with caramel pumpkin cheesecake
My no-bake pumpkin pie cheesecake with this nut pie crust.

What can you make with this nut pie crust?

nut pie crust in a pie dish

My Pumpkin Pecan Pie Cheesecake is a great alternative, but it works for anything that needs a pie crust, or pie shell. 

Can you make this crust with other nut varieties?

Nut pie crust in a pie dish with a towel around it

Yes! You can make it with walnuts, or almonds, you’ll just need a different ratio because these nuts all weigh different amounts.

How does this crust taste?

It’s delicious. You bake it for a short period of time so it can come together. It’s a densely packed crust with a nutty overtone.

What’s nice is that it’s still a buttery, crisp crust like a grain-based one. It’s just less overall carbohydrates. 

Ingredients in pecan nut pie crust

  • You’ll need a handful of things to make this recipe: 
  • 3 cups of pecans
  • 2 tablespoons brown sugar (you can sub a brown sugar substitute for this).
  • 1 tablespoon blackstrap molasses (honey, or maple syrup as an alternative)
  • 2 tablespoons melted butter
  • 1 teaspoon of vanilla extract
  • A pinch of salt

How do you make pecan pie crust?

Overhead shot of nut pie crust.

Set your oven to 325 degrees Fahrenheit.

With a small food processor, or a dry blender, begin by pulsing your walnuts to grind them into fine pieces. They don’t need to be a flour consistency, just ground down into the tiniest pieces possible. 

Add your brown sugar, blackstrap molasses, melted butter, vanilla extract and salt. 

Pulse again until the full mixture has incorporated, and turned into a darker color. 

Dump out the mixture into a well-greased pie dish, and press into an even layer on the bottom and sides of the dish. 

Bake for 15 minutes at 325 degrees, or until the mixture feels set. It should give off a nice, nutty aroma. 

Let it cool on the countertop, and then you can cover it with plastic wrap and freeze until it’s ready to use, or throw in your pie filling and use it fresh. 

Dessert recipes to use it with

Take the filling of these recipes and use it with your. nut pie crust. You won’t be disappointed!

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Pecan Nut Pie Crust


  • Author: Mila Clarke Buckley
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 1 nut pie crust 1x
  • Diet: Diabetic

Description

The ultimate dupe for nut pie crusts. Easy to make a home, and low carbohydrates. 


Scale

Ingredients

  • 3 cups of pecans
  • 2 tablespoons brown sugar (packed into the measuring spoon)
  • 1 tablespoon blackstrap molasses (honey, or maple syrup as an alternative)
  • 2 tablespoons melted unsalted butter
  • 1 teaspoon of vanilla extract
  • A pinch of salt

Instructions

  1. Set your oven to 325 degrees Fahrenheit.
  2. With a small food processor or a dry blender, begin by pulsing your walnuts to grind them into fine pieces. They don’t need to be a flour consistency, just ground down into the tiniest pieces possible. 
  3. Add your brown sugar, blackstrap molasses, melted butter, vanilla extract and salt. 
  4. Pulse again until the full mixture has incorporated, and turned into a darker color. 
  5. Dump out the mixture into a well-greased pie dish, and press into an even layer on the bottom and sides of the dish. 
  6. Bake for 15 minutes at 325 degrees, or until the mixture feels set. It should give off a nice, nutty aroma. 
  7. Let it cool on the countertop, and then you can cover it with plastic wrap and freeze until it’s ready to use, or throw in your pie filling and use it fresh. 

Notes

  • You can certainly freeze this before use. just cover the crust with saran wrap, and place it into a freezer bag. It will keep for 2 months. Thaw in the fridge before using it.
  • Add unsweetened cocoa powder to your mixture to make a chocolate crust. 
  • If you are low carb, or keto, you are safe to use your favorite sugar substitutes in this recipe. Just be sure to blend well. 
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 216
  • Sugar: 3.8g
  • Sodium: 1.3mg
  • Fat: 21.5g
  • Carbohydrates: 6.6g
  • Fiber: 2.6g
  • Protein: 2.5g
  • Cholesterol: 5.1mg

Keywords: nut pie crust, nut crust, pecan pie crust, pecan crust

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Hi! I'm Mila.

I’m a millennial woman living with LADA after a type 2 diabetes misdiagnosis.  I love food, travel and my kitchen!

Hangry Woman is for anyone with diabetes – regardless of type.

I’m here to help you live your best life possible diabetes by showing you how to create easy, simple, delicious meals

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