Ingredients Jump to Instructions ↓

  1. 2 cups Homemade Chocolate Cookies

  2. 3 ounces bittersweet chocolate, finely grated Pinch salt

  3. 3 tablespoons unsalted butter, melted

Instructions Jump to Ingredients ↑

  1. In a medium bowl, combine the crumbs, chocolate shavings, and salt (if using). Pour the butter over them. The butter will melt the chocolate into the chocolate crumbs. Stir well. Press this mixture into a 8- to 10-inch pie tin, distributing the crumbs to form an 1/8-inch-thick crust. If you’re using an aluminum tin and you have a spare, press the spare tin on top of the crumb crust and put pressure on the top tin to make the crumbs more compact. You can leave the tin in place until you are ready to use the crust. If you are not using nesting aluminum tins, just cover the crumb crust with plastic wrap and press and compact the crust with your fingers. Refrigerate the crust loosely covered (or freeze for an ice cream pie) before filling. Grind peppermint candy in a food processor until finely crushed to make 1/4 cup. Add it to a Chocolate Crumb Crust during the mixing stage. Wowee! This crust puts a nice spin on an ice cream pie.


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