Kat,
This recipe does call for pecans so it will be fine for you. Enjoy !

Coffee Nut Crust
7 tblsp. shorteing
1 tsp. instant coffee powder
3 tblsp. hot water
1 tsp. milk
1 1/4 c. sifted flour
1/2 tsp. salt
1/4 c. finely chopped pecans

Combine softened shorteing, coffee powder dissolved in hot water and milk. Whip with fork until thick and smooth. Combine flour and salt with shortening mixturre. Roll between 2 ( 12--inch ) squares waxed paper; peel off top paper and sprinkle with 2 tblsp. finely chopped pecans, leaving 1---inch border plain. Replace paper and gently roll pecans into dough. Turn pastry over and repeat, using remaining 2 tblsp. pecans. Remove top paper.
Fit into 9----inch pie pan, remove paper; flute and prick pastry with fork. ( Don't forget it's a good idea to refridgerate for about 30 min. before baking)
Bake in very hot oven (450 degrees) 12 to 14 minutes. Cool on rack.