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: Dessert | Pie Crust | Crumb Crust | Cookie Crust
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
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:
- In a medium mixing bowl, combine cookie crumbs, sugar, and melted butter. Stir until thoroughly mixed and mixture is crumbly.
- 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: 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.
- The pie crust may be cooled completely on a wire cooling rack or used warm, according to the pie recipe.