Chocolate Crumb Crust Food

PEANUT BUTTER PIE WITH CHOCOLATE CRUST

Steps:

• Combine the peanuts, graham cracker crumbs, sugar and butter in a bowl and pat down into a pie pan. Bake in a preheated 350 degree oven for 10 minutes to toast slightly. As soon as it comes out of the oven, sprinkle the crust bottom with the shaved chocolate and set aside. It should melt in, then set up later.
• Peanut Butter Filling: Using mixer with a paddle attachment, cream together the cream cheese, peanut butter, milk and powdered sugar until light and fluffy, about 1 1/2 minutes. Fold the whipped cream into the peanut butter mixture and pour it into the pie shell. Freeze for 4 to 5 hours. Two hours before serving place pie in the refrigerator. Shave chocolate over the top just before serving.

CHOCOLATE WAFER CRUST

Steps:

• Mix crumbs and melted butter or margarine until well blended. Press into an 8 or 9 inch pie plate. Chill until firm.

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:

• 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.

HOW TO MAKE NO-BAKE CHOCOLATE CREAM PIE

Steps:

• Pour cold milk into a large mixing bowl . Add pudding mix. Beat with wire whisk until well mixed. (Mixture will be thick.) Gently stir in whipped topping. Spoon into crust.
• Refrigerate the pie for 4 hours or until set.
• Garnish with additional whipped topping and grated chocolate, if desired. Store leftover pie in refrigerator.

CHOCOLATE COOKIE CRUMB CRUST RECIPE

Steps:

• Preheat the oven to 350° Fahrenheit. Line a baking sheet with parchment paper and set aside. In the bowl of a mixer fitted with a paddle attachment, cream butter and sugar for 4 to 5 minutes on medium to high speed, scraping down the sides of the bowl as needed.
• Turn off the mixer and add flour, cocoa powder, and salt. Turn the mixer on low and mix until homogeneous, taking care to scrape down the sides and bottom of the mixer. The mixture will feel very dry and crumbly.
• Pour the mixture onto the prepared pan and spread it out so it's approximately 1/2 inch thick. Bake for 10 minutes, rotating halfway. Remove the pan from the oven and stir the crumble around, moving the outer edges into the center to prevent burning. Bake for an additional 10 minutes. Cool completely in the pan.
• In the bowl of a food processor, pulse to pulverize the cookie chunks until they are a small uniform crumbs, about 20 seconds. Transfer the crumbs to a bowl and stir in the melted butter. The crumbs will feel slightly wet. Using your fingers, press the crumbs into the bottom and sides of the pie plate, forming a uniform crust. Refrigerate for 20 minutes before filling.

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 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.