Shortbread-Pecan Crust

Photo: Marcus Nilsson

This recipe goes with Chocolate Silk Pie

Yield: Makes one 8- or 9-inch crust
Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calories: 260
  • Calories from fat: 80%
  • Fat: 23g
  • Saturated fat: 7g
  • Cholesterol: 26mg
  • Sodium: 81mg
  • Carbohydrate: 14g
  • Fiber: 1g
  • Sugars: 4g
  • Protein: 3g


  • 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


  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.)
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