CHOCOLATE-WAFER CRUST
Use this recipe to make our Espresso Cream Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch crust
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Pulse ground chocolate wafers, butter, sugar, and a pinch of salt in a food processor until well combined.
- Pat mixture into a 9-inch pie dish, pressing firmly into bottom and up sides. Bake until crust is fragrant and darkens slightly, about 10 minutes. Let cool completely on a wire rack.
CHOCOLATE WAFER CRUST
A lovely crust to go with some of your favorites.
Provided by Carol
Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts
Yield 8
Number Of Ingredients 2
Steps:
- Mix crumbs and melted butter or margarine until well blended. Press into an 8 or 9 inch pie plate. Chill until firm.
Nutrition Facts : Calories 167.3 calories, Carbohydrate 15.2 g, Cholesterol 23.3 mg, Fat 11.6 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 6.4 g, Sodium 183.1 mg, Sugar 6.2 g
CHOCOLATE WAFER COOKIE CRUST
Provided by Martha Stewart
Yield Makes crust for two 10-inch cheesecakes
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy, 2 to 3 minutes. Add the egg and vanilla; beat to combine. With the mixer on low speed, add flour mixture, and beat to combine, scraping down the sides of the bowl as needed.
- Press dough into 10-inch springform pan as instructed in Raspberry-Swirl Cheesecake recipe.
YUMMY CHOCOLATE OR GINGERSNAP COOKIE CRUMB PIE CRUST
Very easy pie crust to put together. Use either chocolate wafers or gingersnaps, depending on your need.
Provided by Andi Longmeadow Farm
Categories Pie
Time 20m
Yield 8 serving(s)
Number Of Ingredients 4
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
This makes the most wicked chocolate crumb pie crust! If you prefer a sweet crust then add in 1/4 cup sugar into the processor along with the other ingredients
Provided by Kittencalrecipezazz
Categories Dessert
Time 3m
Yield 1 (9-inch) crust
Number Of Ingredients 3
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 COOKIE CRUST
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
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 CREAM PIE WITH OREO CRUST
Chocolate wafers may be standard, but a buttery Oreo crumb crust is an even better base for this chocolate cream pie. A store-bought cookie crust filled with from-scratch custard is the perfect combination of simple and sophisticated, with a bit of nostalgia for good measure. Depending on the size of your pie plate, you may have some custard left over after filling the crust: It's a perfect baker's treat.
Provided by Samantha Seneviratne
Categories custards and puddings, pies and tarts, dessert
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees. Add Oreos to the bowl of a food processor and process until fine crumbs form. Add melted butter and salt, and process until crumbs are evenly moistened. Tip mixture out into a 9-inch pie plate, and press crumbs evenly into bottom and sides of pan. Bake until crust is fragrant and set, about 12 minutes. Transfer to a rack to cool.
- Set a fine mesh sieve over a medium bowl. In a medium saucepan, whisk together granulated sugar, cornstarch, cocoa powder and salt. Pouring just a little at first, whisk the milk into the sugar mixture until you have a smooth paste. Gradually add remaining milk, whisking constantly. Whisk in egg yolks. Cook mixture over medium heat, whisking constantly, until it has thickened and just come up to a low boil, about 8 to 9 minutes. Continue to cook, stirring constantly, for 1 minute.
- Pour custard through sieve, pushing it through with a rubber spatula. Discard any solids. Stir in chocolate, butter and vanilla, and let it stand for 1 minute. Stir until smooth. Pour mixture into prepared crust. Let cool slightly, then cover loosely with plastic wrap and chill until firm, at least 6 hours.
- To serve, whip cream and confectioners' sugar until soft peaks form. Top with whipped cream and sprinkle with crushed Oreos, if using.
Nutrition Facts : @context http, Calories 511, UnsaturatedFat 13 grams, Carbohydrate 52 grams, Fat 33 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 18 grams, Sodium 390 milligrams, Sugar 39 grams, TransFat 0 grams
CHOCOLATE WAFER CRUST
Use to make the Coffee Cream Pie from "Martha Stewart's New Pies & Tarts." Martha made this recipe on episode 507 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch crust
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. In a food processor, pulse wafers until finely ground. Add butter, sugar, and salt, and process until well combined. Press mixture firmly into bottom and up sides of a 9-inch pie plate. Bake until crust is firm, about 10 minutes. Let cool completely on a wire rack.
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