Chocolate Cookie Crust Key Lime Pie Food

(ALMOST) NO BAKE KEY LIME PIE WITH CHOCOLATE COOKIE CRUST

Steps:

• Preheat oven to 375 F. Place the rack in the lower third of the oven.
• In a medium bowl, stir together cookie crumbs, butter and sugar. They should hold together in a clump if you press them. If they don't, add 1 TBSP water at a time until they do.
• Press the crumbs into the bottom and up the sides of a 9" pie plate and bake for 8-10 minutes, until it is dry and fragrant.
• Remove crust and let it cool completely.
• Filling:With an electric mixer, beat together the cream cheese and sugar until smooth, about 1 minute, scraping down the sides and the bottom of the bowl.
• Add the condensed milk, cream, lime juice, sour cream and zest and beat on medium-high speed for about 3 minutes, until smooth and creamy.
• Pour into prepared, cooled crust, smoothing the top. Refrigerate, uncovered, for at least 6 hours before serving. Garnish with lime slices, zest or whipped cream as desired.

MOCK CHOCOLATE COOKIE CRUST

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Whisk sugar, flour, cocoa powder, and salt together in a bowl until thoroughly combined. Pour melted butter into the mixture and stir to incorporate. Press dough into the bottom and up the sides of a 9-inch pie pan.
• Bake crust in preheated oven until the sides are firm and the bottom bubbles slightly, about 10 minutes.

CARIBBEAN BLACK BOTTOMED KEY LIME PIE

Steps:

• 1. Preheat oven to 350 F and then prepare the crust. Finely crush the cookies and almonds in a food processor.
• 2. Add the melted butter and combine.
• 3. Press mixture into a 9-inch pie plate and refrigerate until ready to use.
• 4. Make Filling: Beat cream cheese with an electric mixer until creamy.
• 5. Add the eggs, vanilla, and sugar. Beat until smooth.
• 6. Gently beat in the sour cream, lime zest, and lime juice.
• 7. Pour the mixture into the crust.
• 8. Bake 40-50 minutes until the pie is slightly puffed and the center is set.
• 9. Cool completely on wire racks. Then refrigerate for 4 hours or overnight.

CHOCOLATE CHIP COOKIE PIE CRUST

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

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.