Best Pecan And Biscoff Cookie Crust Recipes

PECAN SHORTBREAD COOKIE PIE CRUST

Steps:

• Preheat oven to 350.
• Process cookies into crumbs in a food prcessor or crush in a heavy plastic bag with a rolling pin.
• Add melted butter and mix until combined.
• Press into bottom and sides of a nine-inch pie dish.
• Bake for 10 minutes; it will feel soft, but will firm up as it cools.
• Cool completely before filling with your favorite filling.

PECAN AND BISCOFF COOKIE CRUST

Steps:

• 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.

PECAN NUT CRUST

Steps:

• Stir together ground nuts, cinnamon, and sugar. Mix in melted butter.
• Press the mixture into the bottom and up the sides of a 9 inch, deep-dish style, pie pan. Chill the unbaked crust in the refrigerator for about 30 to 45 minutes.
• Place pie crust on a cookie sheet, and position on the middle rack of a preheated 350 degree F (175 degree C) oven. Bake for 12 to 15 minutes, or until lightly browned. WATCH it carefully, as nut crusts burn easily; they DON'T have to turn black to taste burnt! Cool completely before filling.