Firmly press the crumbs against the sides of a 9-inch (23-cm) pie pan, then against the bottom of the pan (the underside of a measuring cup works well for smoothing the bottom crust). Firmly press the crumbs against the sides of a 9-inch (23-cm) pie pan, then against the bottom of the pan (the underside of a measuring cup works well for smoothing the bottom crust). May wrap crust in plastic wrap and freeze for 1 month. You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. So for me to post a pie recipe, it means this is one damn good pie. Use it in this Chess Pie Tart or this Cookies Bomb Pie instead of a regular pie crust for a fun chocolaty taste! Pour the butter into the crumbs and mix (hands are best for this) until the butter is fully incorporated and the texture is that of wet sand. Press mixture evenly across the bottom of a 9-inch pie plate and all the way up the sides of the pan; pack tightly so crust is even and compacted. Bake in a 350° oven for 6-8 minutes or until crisp. This Chocolate Pie Crust recipe is just as simple, and versatile. You can use any chocolate wafer cookie to make this crust. Press mixture evenly across the bottom of a 9-inch pie plate and all the way up the sides of the pan; pack tightly so crust is even and compacted. Transfer crumbs to a mixing bowl; combine crumbs, butter, salt, and vanilla; stir until the crumbs are moistened. How great is it to use cookies to make a pie crust? Crumble the cookies into the work bowl of a food processor and process until finely ground. Powered by the Parse.ly Publisher Platform (P3). This chocolate chip cookie pie is rich, decadent, and the filling tastes like the center of an under-baked and extremely chocolaty chocolate chip cookie. Can you still use this recipe if the crust is completely baked. Text copyright © 2014 Allison Kave; photographs copyright © 2014 Tina Rupp. Alternatively, you can put them in a bag and whack them with a rolling pin until finely crushed. The batter tastes like the best chocolate chip cookie dough of your life. A homemade pie crust recipe is one of those, and in this post, I’m set out to make a chocolate version. May wrap crust in plastic wrap and freeze for 1 month. Reprinted with permission from First Prize Pies: Shoo-Fly, Candy Apple, and Other Deliciously Inventive Pies for Every Week of the Year (and More) by Allison Kave. Chocolate Cookie Crust is the perfect base for so many desserts, especially my favorite copycat recipe, Olive Garden White Chocolate Raspberry Cheesecake.Made with only 2 ingredients, this crust is also a very simple recipe. I am still learning the ins and outs of simple baking. 130.6 g Put the cookies in the container of a food processor; process them until they are finely ground. Makes 1 (9-inch) crust or 8 servings. I forgot to make this clear. In a food processor, combine the flour, cocoa, sugar, and salt until blended.Add the butter and shortening and pulse on/off until mixture resembles coarse crumbs, about 5 seconds. Editor's Note: Use this crust to make Allison Kave's Nutella Pie . Compared to a typical chocolate cookie crust, this pastry crust is chocolate-forward, one most suited to adult tastes and as a counterbalance to very sweet filling (think pecan pie). Firmly press the crumbs against the sides of a 9-inch (23-cm) pie pan, then against the bottom of the pan (the underside of a measuring cup works well for smoothing the bottom crust). Bake the crust for 10 minutes, or until fragrant. You get pie and cookies all at the same time. Let cool completely before filling. Pat mixture into a 9-inch pie dish, pressing firmly into bottom and up sides. Remove it and allow it to cool before filling. Total Carbohydrate The chocolate pie crust recipe just sounds so tasty. Add the egg yolk and water and process with on/off turning until the dough forms a ball. The two possible fillings, the peanut butter and the chocolate truffle, are both no-bake fillings. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). Published in 2014 by Stewart, Tabori & Chang, an imprint of ABRAMS. Adding 1/2 cup sugar makes a crust whose sweetness is about the equivalent of the cookie part of an Oreo cookie; in other words, barely sweet. Adding 1/2 cup sugar makes a crust whose sweetness is about the equivalent of the cookie part of an Oreo cookie; in other words, barely sweet. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space. 43 %, chocolate wafers (Nabisco Famous Chocolate Wafers, to yield about 1 1/2 cups crumbs). Bake crust in preheated oven until the sides are firm and the bottom bubbles slightly, about 10 … 1 1/2 cups (175 g) finely ground chocolate cookie crumbs, 5 to 8 tablespoons (70 to 115 g) unsalted butter, melted. Print Recipe Chocolate wafer cookies are crushed into crumbs, combined with sugar and butter, pressed into a pie plate and baked into a delicious crust. Let cool completely on a wire rack. That’s definitely a win-win. Gooey perfection. Be the first to rate and review this recipe. Chill the crust for at least 15 minutes to help prevent it from crumbling when serving. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ah, cookie crumb crusts. Bake in a 350° oven for 6-8 minutes or until crisp. It’s over the top good. Bake until crust is fragrant and darkens slightly, about 10 minutes. Cookie crusts are most often used as a foundation for pies and cheesecakes, although you’ll find them popping up in other sweet treats, too. Compared to a typical chocolate cookie crust, this pastry crust is chocolate-forward, one most suited to adult tastes and as a counterbalance to very sweet filling (think pecan pie).