A simple pie crust with countless creative possibilities, the Chocolate Cookie Crust has been paired with the Frozen Strawberry Margarita Pie (page 90) and Grasshopper Pie (page 94) in this book, but also consider using it with any of the lemon or peanut butter pies, or even the Spicy Pumpkin Pie (page 48). You can crush the crumbs using a food processor, rolling pin, or kitchen mallet. This crust should be baked before filling.
Recipe information
Yield
makes one thick 9-inch crust or one thin 10-inch crust
Ingredients
Preparation
Step 1
Preheat the oven to 375°F.
Step 2
Combine the crumbs and butter and mix well. Firmly and evenly press the mixture into a 9- or 10-inch pie plate.
Step 3
Bake for 8 to 10 minutes, until the crust darkens to a deeper (almost black) brown, then cool on a wire rack for at least 30 minutes before filling. This crust can be made a day ahead and stored in the refrigerator.
