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Place the chopped pecans, sugar, and softened butter into the food processor (see recipe notes for by hand instructions).
Blend until nuts are finely ground, about 45 seconds - 1 minute. Scrape down bowl or pulse, as necessary, to make sure nuts are even in size.
Press down into a 9" pie plate firmly on bottom and up sides. The dough will be soft, so spread out the bottom down first with a spatula and then use your fingers to press it up the sides evenly.
Refrigerate for 30-45 minutes, or freeze for 15 minutes, until chilled and firm. Preheat oven to 350ºF.
Prick bottom of pie crust with fork. PLACE PIE ON A BAKING SHEET and bake on the LOWEST RACK for 20-25 minutes. If upper crust is becoming overly browned, use a pie shield to protect it. The crust will puff up slightly during baking, but go down as it cools.
Cool on wire rack completely before filling.
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