Cricket,
This is from "Farm Journal's Complete Pie" cookbook. I thought you could substitute pecans for the peanuts called for in the recipe and use butter in place of the shortening. That would give it the consistency more so of shortbread. I'm almost postive that I used a Martha Stewart pie crust recipe that called for butter.......and that was more like shortbread. It may not take as much baking time because of using the butter, so just watch it carefully. Good Luck.

Peanut Pie Shell
1 c. sifted flour
1/2 tsp. baking powder
1/2 tsp. salt
1/3 c. vegetable shortening
1/4 c. crushed salted peanuts
3 to 4 tlbsp. cold watef
Sift flour, baking powder and salt into mixing bowl. Cut in shortening with knives, or blend with pastry blender until mixture resembles coarse cornmeal. Add peanuts.
Sprinkle cold water over mixture, a little at a time, stirring with fork until dough is just moist enough to hold together and form a ball..
Roll out on lightly floured surface to a circle 1 1/2 larger than an 8" or 9" pie pan . Fit loosely into pan and flute edges. Prick over entire surface with fork. ( At this point and with any pie crust, it's better to refridgerate for at least 30 min. before baking. Just comes out better, I think )
Bake in hot ove (450 degrees) 12 to 15 minutes. Cool

It says this is a fascinating flavor...........good with cream, chocolate and butterscotch pies.

Note: If using butter in this recipe, make sure it's very cold.