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Shortbread-Pecan Crust

Photo: Marcus Nilsson
Yield Makes one 8- or 9-inch crust


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

Nutrition Information

  • calories 260
  • caloriesfromfat 80 %
  • fat 23 g
  • satfat 7 g
  • cholesterol 26 mg
  • sodium 81 mg
  • carbohydrate 14 g
  • fiber 1 g
  • sugars 4 g
  • protein 3 g

How to Make It

  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. 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.)