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.

Chocolate Crumb Crust

Ingredients:

9 inch 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

1/3 cup unsalted butter, melted

Directions:

Chocolate Nut Crust:

1. Preheat oven to 350 degrees F.
   
   
2. In a medium mixing bowl, combine cookie crumbs, sugar, and melted butter. Stir until thoroughly mixed and mixture is crumbly.
   
   
3. 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.
   
   Bake:
4. 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.
   
   
5. The pie crust may be cooled completely on a wire cooling rack or used warm, according to the pie recipe.
   
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