Pecan Graham Cracker Crumb Crust


This variation of the plain graham cracker crust is quick and easy. It is an excellent alternative to the classic flour based piecrust and is perfect for any filling that doesn’t require baking after filling. I use this crust for key lime pie, cream pies and no-bake type cheesecakes.

4 oz graham cracker crumbs
1 cup chopped pecans
4 tablespoons melted butter
2 tablespoons granulated sugar

Using a rolling pin or food processor crush the crackers to make small crumbs. Coarsely chop the pecans. Combine all four ingredients in a bowl and blend well to coat everything evenly with the butter.

Pour in to a pie can and with the back of a spoon or bottom of a glass firmly press the crumbs into the pan to an even thickness.

Bake in a pre-heated 350 degree oven for about 10 minutes, or until edges begin to brown. Remove from the oven, cool completely and fill as desired. Can be made a day ahead and filled when needed.

Makes enough for an 8 or 9 inch pie pan.

    • Laura
    • November 24th, 2016

    Hi. Can you give the amount of crumbs in cups (instead of oz), please? And would these amounts be sufficient for the bottom of a 9″x13″ pan?
    And why do some variations of this crust NOT call for baking it??
    Thank you!

    • There are 8 ounces in a cup…so 4 ounces is 1/2 cup. I would double this recipe for a 9 x 12 pan. Baking briefly helps hold the crust together better when sliced. Or if your filling has lot of moisture it will prevent it from getting too soggy. I find it’s best to bake it if my filling is one that will not be baked (like a cream pie for instance). You’ll have to experiment on your own with that since it depends on what you are filling your pie with.

    • Felicia
    • September 19th, 2013

    Is there a reason not to use it for a baked cheesecake?

    • I haven’t used it for a baked cheesecake yet, but I don’t see why it wouldn’t work. I’d recommend pre-baking it for 8-10 minutes at 350 degrees and cooling it before adding your filling so the crust on the bottom doesn’t get too soggy.

  1. I bet this makes a typical graham cracker crust SO much better than it already is. Thanks for sharing!

  2. I used your crust recipe with almonds ( since I had no pecans) and filled it with french lemon cream .. FANTASTIC! Thankyou🙂

  3. The only way this could be better is with bacon.😉

    Just wanted to let you know I did your dry brine roast turkey again this year and it was once again stellar.

    Happy Thanksgiving to you and your family!

  4. now this just sounds and looks fabulous (great photo) and will certainly be my next go-to for a cream type pie – yum … Happy Thanksgiving my good friend

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