Cinnamon Pecan Cookie Crust
Elevate your dessert game with this irresistible Cinnamon Pecan Cookie Crust, a buttery, nutty creation infused with warm cinnamon spice. This easy-to-make homemade crust combines toasted pecans, cold butter, and a hint of vanilla for a delightfully crisp texture that’s perfect for pies, tarts, and cheesecakes. The subtle sweetness from granulated sugar and the robust flavor of roasted pecans make this crust both rich and versatile, while the touch of ground cinnamon adds a comforting twist. With just 15 minutes of prep time, this flavorful crust is an excellent upgrade to your favorite dessert recipes, offering a unique, aromatic foundation that will wow at any gathering. Bake and fill with your favorite cream, fruit, or chocolate-based dessert for a showstopping treat!
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Recipe Information
Ingredients
- 1.5 cups Pecans
- 1 cup All-purpose flour
- 1 teaspoon Ground cinnamon
- 0.5 cup Granulated sugar
- 0.5 cup Salted butter (cold)
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 2 tablespoons Ice water
Instructions
Preheat your oven to 350°F (175°C).
Spread the pecans evenly on a baking sheet and toast them in the oven for 6-8 minutes until fragrant. Let the pecans cool completely.
Place the cooled pecans in a food processor and pulse them until they are finely chopped but not turned into pecan butter.
Add the all-purpose flour, ground cinnamon, granulated sugar, and salt to the food processor. Pulse until the mixture is evenly combined.
Cut the cold butter into small cubes. Add the butter to the food processor and pulse until the mixture resembles coarse crumbs.
Add the vanilla extract and drizzle in the ice water, one tablespoon at a time, pulsing in between. Stop once the dough starts to clump together.
Transfer the dough to a 9-inch pie dish or tart pan. Press the dough evenly into the bottom and up the sides of the dish, ensuring it is compact and smooth.
Use a fork to prick the bottom of the crust a few times to prevent it from puffing up during baking.
Bake the crust in the preheated oven for 12-15 minutes until it is lightly golden brown. Remove from the oven and let it cool completely before filling.
Use this Cinnamon Pecan Cookie Crust as a base for your favorite pie, tart, or cheesecake!
Nutrition Facts
Calories |
2723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.2 g | 263% | |
| Saturated Fat | 70.2 g | 351% | |
| Polyunsaturated Fat | 32.4 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 1351 mg | 59% | |
| Total Carbohydrate | 215.1 g | 78% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 106.9 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 173 mg | 13% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 789 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
