A nutty and flavorful alternative to traditional graham cracker crusts. Great for pumpkin pie.
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Units: US | Metric
- 90 g pecans, untoasted, whole (3/4 cup)
- 10 whole biscoff cookies (80grams) or 10 trader joe's bistro biscuits (80grams)
- 1 teaspoon ground cinnamon
- 3 tablespoons brown sugar, lightly packed
- 1 tablespoon granulated sugar
- 1/2 teaspoon table salt
- 2 tablespoons butter, melted
- 1/2 teaspoon pure vanilla extract
- 1Preheat oven to 375 degrees F.
- 2Lightly coat a 9-inch pie plate with nonstick cooking spray. Set aside.
- 3Combine pecans and cookies in blender or food processor. Blend into crumb consistency.
- 4Add cinnamon, brown sugar, granulated sugar and salt to mixture. Blend.
- 5Combine butter and vanilla extract. Add to mixture and blend.
- 6Once all ingredients are thoroughly mixed, transfer mixture to prepared pie plate.
- 7Cover mixture with plastic food wrap. Use the bottom of another pie plate, a bowl, or hands to flatten the mixture into and up the side the the pie plate. Remove plastic wrap.
- 8Use a spoon or spatula to create a clean edge along the side of the crust.
- 9Bake the crust in preheated oven for 9-12 minutes. Monitor carefully to prevent scorching.
- 10When tiny bubbles appear on the crust, remove from the oven and allow to cool.
- 11If using crust for baking a pie, slightly underbake the crust. It will continue to brown with additional baking.
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Nutritional Facts for Pecan and Biscoff Cookie Crust
Serving Size: 1 (20 g)
Servings Per Recipe: 9
- Amount Per Serving
- % Daily Value
- Calories 116.0
- Calories from Fat 87
- Total Fat 9.7 g
- Saturated Fat 2.2 g
- Cholesterol 6.7 mg
- Sodium 153.0 mg
- Total Carbohydrate 7.5 g
- Dietary Fiber 1.1 g
- Sugars 6.2 g
- Protein 0.9 g
The following items or measurements are not included: