Shortbread-Pecan Crust

Name: Shortbread-Pecan Crust
Yield: 4 servings
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

Vegetarian Dairy

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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 ⓘ

Instructions

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.)

Nutrition & Diet Analysis (per serving)

465 kcal 23% DV

Protein Fat Carbs

Macronutrients

Protein 3.9g 8% DV

Total Fat 41.8g 54% DV

Carbs 22.5g 8% DV

Fiber 2.7g 10% DV

Sugar 6.4g 13% DV

Electrolytes

Sodium 145.5mg 6% DV

Potassium 130.5mg 3% DV

Cholesterol 53.8mg 18% DV

Vitamins & Minerals

Vitamin A 171.8mcg 19% DV

Vitamin C 0.3mg

Calcium 26.8mg 2% DV

Iron 1.4mg 8% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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