Shortbread-Pecan Crust

Ingredients

• 8 servings chocolate silk pie 
• 4 ounces pecans 
• 5 ounce shortbread cookies (such as Lorna Doone)
• 6 tablespoons butter unsalted cold cut into pieces

Equipment

• food processor
• oven
• wire rack

Directions

1. Heat oven to 350 F. In a food processor, pulse the pecans and cookies until crumbs form.
2. Add the butter and pulse just until combined.
3. Transfer the mixture to an 8- or 9-inch pie plate, pressing it evenly over the bottom and up the sides.
4. Bake the crust until slightly darkened, 20 to 25 minutes.
5. Transfer pie plate to a wire rack and let cool. (You can set the baked crust aside at room temperature for up 24 hours.)