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

How to Make It

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.)

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