Grain-Free Nutty Pecan Pie Crust Gluten-Free Recipe
Author: Deena Segal
Prep time: 55 mins
Cook time: 15 mins
Total time: 1 hour 10 mins
My Grain-Free Nutty Pecan Pie Crust is the perfect go-to Gluten-Free recipe when you need to make multiple pies at holiday time. The combination of simplicity and taste allow this pie crust to be used for either a sweet or savory pie. Because it's so easy to make, it's the perfect gluten-free crust.
  • 2½ cups pecans, ground
  • ¼ teaspoon cinnamon, ground
  • ¼ cup granular Swerve (See note)
  • 4 tablespoons unsalted grass-fed butter, melted
  1. Stir together the ground pecans, cinnamon, and granular Swerve.
  2. Pour in the melted butter and toss the ingredients to combine them thoroughly.
  3. Press the mixture into the bottom and up the sides of a 9" deep-dish pie pan or springform pan.
  4. Chill the unbaked crust in the refrigerator for about 30-45 minutes.
  5. Preheat the oven to 350° F.
  6. Place the pie crust on a cookie sheet and position on the middle rack of the preheated oven and bake for 12-15 minutes, or until lightly browned. Watch it closely, because nut crusts tend to burn easily, and taste burnt even when they are not black!
  7. Take the crust out of the oven and cool completely on a wire rack before filling.
Calories: 341 Fat: 33g; 293 Calories from Fat Sugar: 0g Fiber: 3g Protein: 4g
I don’t like a terribly sweet pie crust. I suggest you taste the ingredients before pressing into the pie pan and adjust the sweetening to your own personal taste.

For Vegan or Dairy-Free pie crusts, replace the butter with coconut oil.

For Paleo or Primal crusts, replace the Swerve with finally ground coconut sugar.
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