Pecan and Biscoff Cookie Crust
- Ready In:
- 24mins
- Ingredients:
- 8
- Yields:
-
1 crust
- Serves:
- 9
ingredients
- 90 g pecans, untoasted, whole (3/4 cup)
- 10 whole biscoff cookies (80grams) or 10 trader joe's bistro biscuits (80grams)
- 4.92 ml ground cinnamon
- 44.37 ml brown sugar, lightly packed
- 14.79 ml granulated sugar
- 2.46 ml table salt
- 29.58 ml butter, melted
- 2.46 ml pure vanilla extract
directions
- Preheat oven to 375 degrees F.
- Lightly coat a 9-inch pie plate with nonstick cooking spray. Set aside.
- Combine pecans and cookies in blender or food processor. Blend into crumb consistency.
- Add cinnamon, brown sugar, granulated sugar and salt to mixture. Blend.
- Combine butter and vanilla extract. Add to mixture and blend.
- Once all ingredients are thoroughly mixed, transfer mixture to prepared pie plate.
- Cover 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.
- Use a spoon or spatula to create a clean edge along the side of the crust.
- Bake the crust in preheated oven for 9-12 minutes. Monitor carefully to prevent scorching.
- When tiny bubbles appear on the crust, remove from the oven and allow to cool.
- If using crust for baking a pie, slightly underbake the crust. It will continue to brown with additional baking.
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