Chocolate Crumb Crust

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Chocolate Crumb Crust
Chocolate crumb crust is easy to make, and goes nicely with pies that need to be refrigerated, as the crust holds up well with chilled fillings. A crumb crust also provides a nice balance for light pies such as chilled chiffon or cream pies.
Recipe type: Pie Crust, Chocolate
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9″ Pie Oven Temp: 350° Yield: Single Crust 9″ Storage: Cover Room Temperature or Refrigerate

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Ingredients
Chocolate Nut Crust:
  • 1½ cups Chocolate Cookie crumbs, finely ground (Use a cookie such as Nabisco Famous Chocolate Wafers, or the chocolate cookie portion of Oreo cookies)
  • 2 tablespoons granulated sugar
  • ⅓ cup unsalted butter, melted
Instructions
Preheat oven to 350 degrees F.
Chocolate Nut Crust:
  1. In a medium mixing bowl, combine cookie crumbs, sugar, and melted butter. Stir until thoroughly mixed and mixture is crumbly.
  2. Pour the chocolate crumb mixture into a 9 inch pie pan. Using the back of a large spoon or the flat bottom of a measuring cup or drinking glass, press the crumb mixture firmly and evenly across the bottom and against the sides of the pie pan.
  3. Bake: Bake 10 minutes. The edges may be just slightly browned, but you do not want the edges or crust to over-brown. Remove from oven. Cool completely on a wire rack.
  4. The pie crust may be cooled completely on a wire cooling rack or used warm, according to the pie recipe.

Chocolate Crumb Crust

Chocolate Crumb Crust

Chocolate Crumb Crust recipe