Shortbread-Pecan Crust

Preheat the oven to 350 ° F. In a food processor, chop the pecans and cookies until crumbs form. Add the butter and beat until smooth. Transfer the mixture to an 8-or 9-inch pie dish, spreading it evenly over the bottom and sides. Bake the cake until lightly browned, 20 to 25 minutes. Transfer the pie dish to a wire rack and let cool. (The baked cake can be left at room temperature for 24 hours.)