Shortbread-Pecan Crust

Photo: Marcus Nilsson

Yield:

Makes one 8- or 9-inch crust

Recipe from

Nutritional 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

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

Preparation

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.)

Note:

Kate Merker,

November 2006