Pecan Pie Shell

    45 minutes

    This is a basic pie shell recipe, very good for custard pies. WATCH it carefully as it cooks, as nut crusts burn easily; they DON'T have to turn black to taste burnt!

    32 people made this

    Serves: 8 

    • 2 1/2 cups ground pecans
    • 1/4 teaspoon ground cinnamon
    • 1/3 cup white sugar
    • 4 tablespoons unsalted butter, melted

    Preparation:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Stir together ground nuts, cinnamon and sugar. Mix in melted butter.
    2. Press the mixture into the bottom and up the sides of a deep 23cm pie pan. Chill the unbaked shell in the refrigerator for about 30 to 45 minutes.
    3. Place pie shell on a baking tray and position on the middle rack of a preheated 180 degree C oven. Bake for 12 to 15 minutes or until lightly browned. Cool completely before filling.

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    Reviews in English (41)


    Okay, first of all if you are debating whether to try this...DO IT!! It is so good. I pulsed my pecans in my food processer until they were broken up but not completely ground. I used the amounts called for with everything except the butter. I just added enough to moisten the crust, but not drench it. The nuts have natural oils that come out during baking. Don't forget to refridgerated this before baking, because it really helps hold it together. I used this for a cheesecake recipe, and let me tell you, it got RAVE reviews!! And the best part is, that there is no flour and so it is gluten free...perfect for my mother in law with celiac. Thanks for the awesome recipe!!  -  23 Mar 2008  (Review from Allrecipes USA and Canada)


    I used this crust as an alternative for a graham cracker crust for pumpkin cheesecake. The flavour was wonderful, but I found it a bit soft. I'll definitely use the crust again and I don't think I'll increase the baking time, but I might use a bit less butter to compensate for the natural oils in the pecans.  -  29 Nov 2007  (Review from Allrecipes USA and Canada)


    good recipe! I used splenda instead of sugar to make it low carb. it was great for a pumpkin pie  -  12 Apr 2005  (Review from Allrecipes USA and Canada)