Mock Chocolate Cookie Crust Food

CHOCOLATE COOKIE CRUST

Steps:

• Put the cookies in the container of a food processor; process them until they are finely ground.
• Transfer crumbs to a mixing bowl; combine crumbs, butter, salt, and vanilla; stir until the crumbs are moistened.
• Press mixture evenly across the bottom of a 9-inch pie plate and all the way up the sides of the pan; pack tightly so crust is even and compacted.
• Bake in a 350° oven for 6-8 minutes or until crisp.
• Let cool completely before filling.
• May wrap crust in plastic wrap and freeze for 1 month.

CHOCOLATE COOKIE CRUST

Steps:

• Preheat the oven to 350°F (175°C).
• Crumble the cookies into the work bowl of a food processor and process until finely ground. Alternatively, you can put them in a bag and whack them with a rolling pin until finely crushed. Pour the butter into the crumbs and mix (hands are best for this) until the butter is fully incorporated and the texture is that of wet sand. Firmly press the crumbs against the sides of a 9-inch (23-cm) pie pan, then against the bottom of the pan (the underside of a measuring cup works well for smoothing the bottom crust). Chill the crust for at least 15 minutes to help prevent it from crumbling when serving.
• Bake the crust for 10 minutes, or until fragrant. Remove it and allow it to cool before filling.

CHOCOLATE COOKIE CRUMB CRUST

Steps:

• Place cookies in large resealable plastic bag; press bag to remove excess air, then seal bag. Use rolling pin to crush cookies to form fine crumbs.
• Add butter; squeeze bag to evenly moisten crumbs.
• Press crumb mixture onto bottom and up side of 9-inch pie plate sprayed with cooking spray. Use immediately or refrigerate until ready to fill.