Best Pecan Shortbread Cookie Pie Crust Recipes

Pecan Shortbread Cookie Pie Crust image

Provided by Bobbie

Categories Dessert

Time 25m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 2

20 pecan shortbread cookies, processed into crumbs (I'd say probably a good 2 cups of crumbs)
5 tablespoons melted butter

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.

Pumpkin Cream Cheese Pie with Pecan Shortbread Cookie Crust Recipe - (4/5) image

Provided by á-5018

Number Of Ingredients 16

Pecan Shortbread Cookie Crust
1 1/2 cups lightly packed crushed shortbread cookies with pecans (16 cookies)
3 tablespoons Gold Medal® all-purpose flour
3 tablespoons butter or margarine, melted
Filling
1 cup sugar
3 tablespoons Gold Medal® all-purpose flour
1 package (8 oz) cream cheese, softened
1 package (3 oz) cream cheese, softened
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
3 eggs
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 tablespoon milk

Steps:

1. Heat oven to 375°F. In medium bowl, mix all crust ingredients until crumbly. press firmly on bottom and side of ungreased 9-inch glass pie plate. Bake about 12 minutes or until light golden brown. 2. In large bowl, beat sugar, 3 tablespoons flour and both packages of cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup. Add all remaining filling ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust. 3. In small bowl, mix reserved 1/2 cup cream cheese mixture and the milk. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion. Turn pie plate one-fourth turn and repeat. Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning. 4. Bake 35 to 40 minutes or until knife inserted in center comes out clean, removing foil for last 15 minutes of baking. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store in refrigerator.