Chocolate Cookie Crumb Crust
Cookie crumb crust for a cream pie
Equipment
- 1 ten inch pie plate
Ingredients
- 1.5 C Chocolate cookie crumbs
- 1/3 C Sugar (I used splenda)
- 6-7 TBSP Melted butter
- dash Salt (not needed if using salted butter)
Instructions
- pre-heat oven to 350F
- Mix together cookie crumbs, sugar, and salt if using
- Melt butter in microwave
- Drizzle butter into sugar/cookie mixture in thirds, mixing with a spatula in between additions. Don't add the butter all at once--it will clump up in the cookie/sugar mixture and you won't be able to properly mix it in.
- Dump the mix of butter, cookie crumbs, and sugar into a 10 inch pie pan. use your fingers to press it down and start to force it up the sides of the pan.
- Use a flat-bottomed measuring cup to press the crust into the plate and form up the sides. I used a 1/2C measuring cup, but a small glass would work fine, too. You just need something with a flat bottom that you can use to push the crust into the plate--especially the crust on the sides.
- Bake for 5-10 minutes to set the crust. Five minutes is the minimum; the longer times give you a progressively crispy crust. For this dessert, I baked mine for seven minutes, which seemed to be about right.
- Cool to at least room temperature before assembling the pie. If it will be more than an hour before you use it, cover it with plastic wrap and refrigerate.
Notes
You could use this same recipe for other cookie crumb pies--graham crackers, ginger snaps, etc. Just start with a baked cookie, crumble it in a blender, the proceed with the recipe. Hmmm...I wonder what a snicker doodle crust would be like?
Despite all the butter, this crust can sometimes stick. I'm not a fan of sprays like PAM, but you could line your pie plate with parchment paper for easy removal.