Shortbread-Pecan Crust

Shortbread-Pecan Crust
Marcus Nilsson
five_whole_stars
Click a Star to Rate This Recipe
preparation
5
minutes
cooking
60
minutes
Makes one 8- or 9-inch crust

Ingredients

1
cup
(4 ounces) pecans
1/2
10-ounce box shortbread cookies (such as Lorna Doone)
6
tablespoons
unsalted butter, cold, cut into pieces

Directions

  1. Heat oven to 350° F. In a food processor, pulse the pecans and cookies until crumbs form. Add the butter and pulse just until combined.
  2. Transfer the mixture to an 8- or 9-inch pie plate, pressing it evenly over the bottom and up the sides.
  3. Bake the crust until slightly darkened, 20 to 25 minutes. Transfer pie plate to a wire rack and let cool. (You can set the baked crust aside at room temperature for up 24 hours.)
Kate Merker
October 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 80 %
  • Fat 23 g
  • Sat Fat 7 g
  • Cholesterol 26 mg
  • Sodium 81 mg
  • Carbohydrate 14 g
  • Fiber 1 g
  • Sugar 4 g
  • Protein 3 g
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments