I use this pecan crust recipe for all sorts of pies, including my very own birthday ice cream pie, pumpkin pie and vegan chocolate coconut banana creme pie to name a few.
(In case you didn’t know, pie is one of my favorites year-round, whether for the summer or holiday season!)
This recipe was actually inspired by a walnut pie crust recipe that my friend sent me years ago by Mark’s Daily Apple.
Health benefits of this pecan crust
Not only is it delicious and 1000x easier to make than traditional pie crust…
This pecan crust is low in glycemic index (it doesn’t spike blood sugar), making it great for people with diabetes.
When consumed raw, the pecans also provide a nice dose of heart-healthy unsaturated fats. (Don’t mind if I do!)
This flourless pecan crust recipe is easy for many people with food sensitivities to digest. I work with lots of clients who have celiac disease, IBS, and small intestinal bacterial overgrowth (SIBO) who have been able to enjoy this pecan crust recipe without any issues. (That’s what I call food freedom!)
Allergic to nuts?
Try this out with peanuts or sunflower seeds instead of pecans. I’ve never done it, but it’s worth a try!
Pecan Crust Recipe
- Measuring utensils
- Pie tin
- 2.5 cups pecans (I use raw pecans, but it doesn't matter!)
- 2 tbsp melted butter or coconut oil
- 1/2 tsp baking powder
- 1/2 tsp salt
- Combine pecans with baking powder and salt in a food processor until ground.
- Add in butter (or coconut oil), and pulse until combined.
- Press crust ingredients into muffin tins or a large pie plate.
- Add pie filling of your choice and bake as directed, if applicable.
If you get the chance to try out this recipe, please let me know what you think!