Best Chocolate Crumb Crust Recipes

CHOCOLATE CRUMB CRUST

Steps:

• In a bowl combine all ingredients; mix well to combine.
• Press into a 9-inch pie plate.
• Bake 350 degrees F for 8 minutes.
• Cool completely.
• Fill as desired.

YUMMY CHOCOLATE OR GINGERSNAP COOKIE CRUMB PIE CRUST

Steps:

• Preheat oven, 350 degrees.
• Process cookies in food processor until crumbed. (Can use blender or rolling pin filled with cookies in Ziploc bag.).
• Mix crumbs, sugar, vanilla, and butter.
• If desired, reserve 2 tablespoons of crumb mixture for garnish.
• Press mixture firmly and evenly against bottom and side of 9-inch pie pan.
• Bake 10 minutes. Cool.

CHOCOLATE WAFER CRUMB CRUST

Steps:

• Spray a 9-inch glass pie plate with non-stick cooking spray.
• In a small saucepan stir together butter and 1 ounce chocolate until melted and combined.
• Finely grind the chocolate wafer crumbs in a processor.
• Add in the chocolate/butter mixture to the processor and mix until the crumbs are moistened.
• Press into the prepared pie plate.
• Freeze until firm (about 30 minutes).

CHOCOLATE CRUMB CRUST

Steps:

• Spray 9-inch-diameter glass pie dish with nonstick spray. Stir butter and chocolate in heavy small saucepan over low heat until melted. Finely grind cookies in processor. Add chocolate mixture. Process until crumbs are moistened. Press crumb mixture into prepared pie dish. Freeze until firm, about 30 minutes.

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.

CHOCOLATE CRUMB CRUST

Steps:

• Preheat the oven to 350 degrees. Combine the chocolate crumbs and sugar in a bowl. Add the butter and stir until well mixed. Press the mixture evenly over the bottom and up the sides of a 9-inch pie plate. Bake for 8 minutes. Set aside to cool.

CHOCOLATE PEPPERMINT TRUFFLE TART WITH CHOC. CRUMB CRUST

Steps:

• Preheat oven to 325*F Butter 9 inch tart pan In medium bowl mix cookie crumbs with sugar and melted butter. Press into tart pan. Chill 10 minutes. Bake 8 minutes. Let cool. In saucepan over low heat heat cream and butter until butter melts and mixture is near boiling - watch carefully to make sure it doesn't burn. Turn off heat and add chocolate. Let sit for two minutes to melt chocolate, then whisk until smooth. Whisk in peppermint. Pour mixture into tart pan and chill 2 hours. Garnish with mint leaves

CHOCOLATE CREAM PIE WITH COOKIE CRUMB CRUST

Steps:

• Heat oven to 350ºF.
• Have a 9 inch pie plate ready.
• Crust: Mix cookie crumbs, sugar and vanilla in a bowl.
• Stir in melted butter until crumbs are evenly coated.
• Press evenly over bottom and up sides of pie plate.
• Bake 8 minutes or until set.
• Cool completely on a wire rack.
• Filling: Mix sugar, flour, cornstarch and salt in a medium size saucepan.
• Whisk in 1 cup of the milk until smooth.
• (Make sure whisk reaches inside bottom edges of saucepan.) Whisk in remaining 2 cups milk.
• Bring to a gentle boil and cook over medium heat, whisking constantly, 9-10 minutes until thick.
• Remove from heat.
• Whisk egg yolks in a medium size bowl.
• Whisking constantly, gradually add about 2 cups hot-milk mixture to yolks.
• Pour this back into saucepan and simmer 2 to 3 minutes, whisking constantly, until slightly thicker.
• Remove from heat.
• Add chocolate, butter and vanilla and stir until chocolate and butter melt.
• Pour into a bowl.
• Place plastic wrap or waxed paper directly on surface to prevent skin from forming.
• Let cool about 30 minutes.
• Stir filling, then pour into prepared crust.
• Cover as before and refrigerate until set, at least 2 hours or up to 3 days.
• Just before serving, garnish with whipped cream and sprinkle by stirring it through a strainer.

CHOCOLATE COOKIE CRUMB CRUST

Steps:

• Place rack to middle position and pre heat oven to 350 degrees F.
• Place cookies in large zip-lock plastic bag and crush with rolling pin.
• (Or use food processor) Transfer crumbs to medium bowl, drizzle with butter, and mix with fingers until well combined Pour crumbs into 9-inch Pyrex pie plate.
• Press crumbs evenly onto bottom and up sides of pie plate.
• Refrigerate for 20 minutes to firm crumbs, Bake until crumbs are set, about 10 minutes.
• Cool on wire rack.

HERSHEY'S CHOCOLATE CRUMB CRUST

Steps:

• In small bowl mix together all ingredients until well blended. Press crumb mixture onto bottom of a 9-inch square pan. Chill to set.

CHOCOLATE ALMOND CRUMB CRUST

Steps:

• Process almonds and wafers in a processor until fine crumbs form.
• Add in all remaining ingredients and process until combined.
• Press into 8 or 9-inch pie plate, or a 9-inch springform baking pan.
• Bake in a 350 degree oven (second-lowest rack) for 10 minutes.

SWEET POTATO PIE WITH CHOCOLATE CRUMB CRUST AND POURING CUSTARD RECIPE - (4.4/5)

Steps:

• FILLING: Preheat oven to 375ºF. Pierce yams with fork several times. Place on baking sheet and bake until tender, about 1 hour. Cool yams slightly. Peel and puree in processor. Using electric mixer, cream 1/2 cup butter with sugar in large bowl until light. Add eggs 1 at a time, beating well after each addition. Beat in 3 cups yam puree (reserve andy remainder for another use), half and half and next 9 ingredients. (Filling can be prepared 1 day ahead; refrigerate. Let stand 1 hour at room temperature before continuing.) CRUST: Preheat oven to 350ºF. Lightly butter 10-inch pie pan. Mix cookie crumbs and melted butter in bowl. Press mixture into bottom and up sides of prepared pan. Pour pie filling into crust. Bake until center of pie is set, about 1 hour. Transfer to rack and cool completely. (Can be prepared 6 hours ahead). Cut pie into wedges. Transfer to plates. Pour custard around pie. Sprinkle custard with pistachios and serve. POURING CUSTARD: Place milk in heavy medium saucepan. Scrape in seeds from vanilla bean; add pod. Scald milk. Remove from heat. Cover and let steep 20 minutes. Using electric mixer, beat yolks and sugar in medium bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted. Strain milk. Gradually beat into egg mixture. Return mixture to sauce pan and stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 12 minutes; do not bowl. Stain into bowl. Refrigerate until cool, stirring occasionally. (Can be prepared 2 days ahead).