Shortbread-Pecan Crust
Makes one 8- or 9-inch crust|
Hands-On Time:
05m
|
Total Time:
1hr
00m
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
- 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.
- Transfer the mixture to an 8- or 9-inch pie plate, pressing it evenly over the bottom and up the sides.
- 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.)
Nutritional Information
- Per Serving
- Calories 260Calories From Fat 80%
- Fat 23g
- Sat Fat 7g
- Cholesterol 26mg
- Sodium 81mg
- Carbohydrate 14g
- Fiber 1g
- Sugar 4g
- Protein 3g
What does this mean? See Nutrition 101.
Quick Tip
Do-ahead: Refrigerate the dough overnight and bake it early in the day. Or use store-bought shortbread in place of the freshly baked
to save time.
Top Searches in Food & Recipes
- 1 Slow-Cooker
- 2. Chicken
- 3. Soup
- 4. Salmon
- 5. Breakfast
Search Food & Recipes:
What's on Your Plate?
Advertisement
FRESH PICK
Turnips
Although the turnip has been grown for more than 4,000 years and was one of the first foods to be cultivated in Europe, it
is currently underappreciated: It keeps well, takes to almost any cooking method, and has a subtly flavored, tasty flesh.
