Rating: 3 stars
59 Ratings
  • 5 star values: 13
  • 4 star values: 3
  • 3 star values: 24
  • 2 star values: 8
  • 1 star values: 11
  • 59 Ratings
Kate Merker

Gallery

Credit: Marcus Nilsson

Recipe Summary

hands-on:
5 mins
total:
1 hr
Yield:
Makes one 8- or 9-inch crust
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.)

Nutrition Facts

260 calories; calories from fat 80%; fat 23g; saturated fat 7g; cholesterol 26mg; sodium 81mg; carbohydrates 14g; fiber 1g; sugars 4g; protein 3g.
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