PECAN AND BISCOFF COOKIE CRUST

Pecan and Biscoff Cookie Crust image

Provided by PinkLeaf

Categories Dessert

Time 24m

Yield 1 crust, 9 serving(s)

Number Of Ingredients 8

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

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.