Graham-Nut Crust

Directions

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.