Shortbread-Pecan Crust

Shortbread-Pecan Crust
Photo by Marcus Nilsson


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

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....

View full recipe at My Recipes


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