Graham-Nut Crust

1. 1

   Preheat the oven to 350F.

2. 2

   Place the pecans in a single layer on a rimmed baking sheet, and toast until they are fragrant, about 8 minutes.

3. 3

   Remove from the oven; let cool.

4. 4

   Place the graham crackers in a food processor; pulse until fine crumbs form.

5. 5

   Add the sugar, salt, and pecans; pulse to combine.

6. 6

   Add the butter; pulse until fine crumbs form.

7. 7

   Transfer to a 13 1/2 x 4 1/4-inch tart pan with a removable bottom, and pat evenly into the bottom and up the sides.

8. 8

   Place the pan on a baking sheet; bake until the crust is golden and fragrant, 8 to 10 minutes.

9. 9

   Transfer to a wire rack to cool.

10. 10

    The crust may be made up to 1 day ahead and stored, covered with plastic wrap, at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.