Mock Chocolate Cookie Crust Food

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CHOCOLATE COOKIE CRUST



Chocolate Cookie Crust image

Make and share this Chocolate Cookie Crust recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 28m

Yield 1 9-inch pie crust

Number Of Ingredients 4

30 chocolate wafers (Nabisco Famous Chocolate Wafers, to yield about 1 1/2 cups crumbs)
5 tablespoons unsalted butter, melted and slightly cooled
1/8 teaspoon salt
1/2 teaspoon pure vanilla extract

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 CHIP COOKIE PIE CRUST



Chocolate Chip Cookie Pie Crust image

Provided by Katie Lee Biegel

Categories     dessert

Time 10m

Yield 1 pie crust

Number Of Ingredients 4

12 crispy chocolate chip cookies, store-bought or homemade and overbaked (see Cook's Note)
1 tablespoon dark brown sugar
1 teaspoon ground cinnamon
1 tablespoon butter, melted

Steps:

  • Put the cookies in a food processor and pulse until finely ground; transfer to a bowl. Add the brown sugar and cinnamon and mix to combine. Pour in the melted butter and stir until the cookies are evenly coated with the butter.
  • Press the mixture into a 9-inch pie plate to form a pie crust, making sure that all surfaces are even. If you're making a no-bake pie, bake the crust before adding the filling: Bake at 375 degrees F until the crust is dry, about 10 minutes; the time will vary depending on how crispy the cookies are. If the pie you are preparing is baked, do not pre-cook the crust. Add the filling and cook the pie according to the recipe instructions.

CHOCOLATE COOKIE CRUST



Chocolate Cookie Crust image

Provided by Allison Kave

Categories     Bake     Chill

Yield Makes one 9-inch (23-cm) pie crust

Number Of Ingredients 2

1 1/2 cups (175 g) finely ground chocolate cookie crumbs
5 to 8 tablespoons (70 to 115 g) unsalted butter, melted

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.

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