MOCK CHOCOLATE COOKIE CRUST
Tastes just like a chocolate wafer pie crust...but only has 5 ingredients as opposed to about 50! This is extremely easy and I promise you won't do more work than if you used chocolate cookies.
Provided by The Purple Baker
Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts
Time 15m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 279 calories, Carbohydrate 43.6 g, Cholesterol 30.5 mg, Fat 12.7 g, Fiber 3 g, Protein 2.8 g, SaturatedFat 8 g, Sodium 83.6 mg, Sugar 31.4 g
CHOCOLATE COOKIE CRUST BANANA CREAM PIE
Steps:
- Make the crust:
- Preheat oven to 350 degrees F.
- Melt butter and sugar together in a saucepan over medium heat. Gradually add cookie crumbs and stir to combine well. Press crumb mixture onto the bottom and up the sides of a 9-inch pie dish. Bake crust 10 to 12 minutes. Cool completely.
- For filling:
- Heat the milk over medium heat until warmed, but not boiling. Beat the yolks in a large bowl. Slowly whisk the warm milk into the yolks and add the vanilla. Whisk sugar, cornstarch, and salt together in heavy medium saucepan. Over medium heat, gradually whisk in the egg, milk, and vanilla mixture to the dry ingredients until custard thickens and you can see the tracks from the whisk in the bottom of the pan, about 6 minutes. Remove from heat. Transfer custard to large bowl and fold in bananas; cover bowl with plastic wrap and cool custard completely in refrigerator, about 1 1/2 hours.
- When custard has chilled, make topping by whipping cream with sugar and vanilla in a mixer at high speed until soft peaks form. Fold in most of the remaining chocolate cookie crumbs, reserving a few for garnish.
- Stir custard to loosen, if necessary. Spread over bottom of prepared crust. Top with whipped cream mixture. Refrigerate until ready to serve. Scatter remaining chocolate crumbs over top just before serving.
CHOCOLATE PIE CRUST
This homemade Chocolate Pie Crust is the chocolate version of my go to all-butter pie crust. The recipe is for 1 batch of pie dough, enough for a single crust pie. Double the recipe for a double crust pie.
Provided by Trang
Categories Dessert
Time 45m
Number Of Ingredients 6
Steps:
- Add flour, cocoa powder, sugar and salt in a mixing bowl and mix thoroughly with a whisk. Transfer flour mixture to a food processor fitted with the dough blade, or a stand mixer fitted with the paddle attachment or simply leave it in the bowl if making pie dough by hand.
- Add cubed cold butter to the flour mixture. Pulse the food processor several times until butter is about pea and bean size. Variations in size are okay.
- Turn the food processor to "on" position and drizzle cold water over the dough mixture through the water hole, as soon as the dough starts to pull together turn the food processor off. You may need to stop the food processor in between and get a spatula to mix up the flour at the bottom.
- Turn the dough out on the counter or cutting board lined with a piece of plastic wrap, and shape into a disk. Wrap well and rest in the refrigerator for at least an hour.
- Add cubed cold butter to the flour mixture. Turn the stand mixer on low to beat the butter into the flour. You will see the butter pieces flatten and get smaller. Variations in size are okay.
- Once the butter pieces are no longer in their original cube shape, drizzle cold water over the dough mixture while the mixer keeps going on low speed. Stop the mixer once you see larger clumps of dough start to pull together.
- Turn the dough out on the counter or cutting board lined with a piece of plastic wrap, and shape into a disk. Wrap well and rest in the refrigerator for at least an hour.
- Add cubed cold butter to the flour mixture. Use a pastry blender to cut the butter into the flour mixture or pinch it together with your fingers until none of the butter pieces are larger than pea or lima bean size.
- Drizzle cold water over the dough mixture and mix with a spatula. Grab a chunk of dough and press it in your hand, if the dough holds it is done. You may need up to 6 tablespoons of cold water to get the dough to clump together in this method.
- Form a ball in the bowl, place it on a piece of square plastic wrap and flatten into a disk. Wrap well and rest in the refrigerator for at least an hour.
- At this point, you can use the dough as you please for a single crust pie, hand pies, tart, etc. Continue on with the following steps to prepare and par-bake the pie crust to use in recipes with a custard type filling.
- Take the disk of pie dough out of the fridge and roll into a circle about 2" larger than your pie dish. Use extra cocoa powder/flour to keep the dough from sticking to the counter and roller. You could also roll out the dough on a piece of parchment paper.
- Carefully place the dough over the pie dish, lightly press the dough into the bottom and side of the pie dish, let the excess dough hang over the side.
- Trim some of the excess dough if necessary to create an even edge, leaving just enough to fold under and create a fluted edge.
- Cover the pie dish with plastic wrap and keep refrigerated or freeze for 15 - 30 minutes.
- Once the pie dough has frozen solid, preheat the oven to 425°F.
- Dock the bottom of the pie dough and on the sides using a fork.
- Place a large piece of parchment paper over the frozen pie dough, place pie weights on top or pour dry beans on top to fill the whole pie crust. Make sure the parchment is large enough to cover the edges of the crust entirely.
- Bake pie crust for 25 minutes with pie weights or beans.
- At this point you can remove pie weights and parchment paper.
- Fill the pie crust with whatever filling you're using and continue baking according to that particular recipe instructions.
- Or continue baking the crust to completion, an additional 5 - 10 minutes, to be used in pie recipes that don't require further baking of the filling, such as cream pie.
- Remove from the oven and let cool on a wire rack.
Nutrition Facts : ServingSize 36 g, Calories 152 kcal
FLAKY AND TENDER CHOCOLATE PIE CRUST
Steps:
- In a food processor , combine the flour, cocoa, sugar, and salt until blended. Add the butter and shortening and pulse on/off until mixture resembles coarse crumbs, about 5 seconds. Add the egg yolk and water and process with on/off turning until the dough forms a ball. To mix by hand: In a medium bowl, mix the flour, cocoa, sugar, and salt. Cut in the butter and shortening with two knives or a pastry blender until the mixture resembles coarse crumbs. Add the egg yolk and water and stir with a fork until the mixture begins to clump together.
- Press the dough into a ball, then flatten into a 1-inch round disc, about 1/4-inch thick or so. (If you're not using it immediately, wrap the dough in plastic and refrigerate for up to three days or freeze up to three months.)
- Roll out the dough, always rolling from the center away from you, not back and forth.
- Lightly oil the pie pan to help prevent sticking. Glass or dark metal pans make crispier crusts. Shiny pans make pale crusts.
- Press the dough into a 9-inch pie pan, trim the excess from the sides and pinch to form a decorative edge.
- If your pie recipe calls for a pre-baked pie crust, prick the bottom of the crust with a fork several times to release steam and prevent the crust from bubbling. Bake at 425 F until the pastry is lightly browned, about 10 minutes. If the pie is to be filled and then baked, do not prick the bottom of the crust because the filling will leak out while baking.
Nutrition Facts : Calories 203 kcal, Carbohydrate 15 g, Cholesterol 129 mg, Fiber 1 g, Protein 5 g, SaturatedFat 6 g, Sodium 238 mg, Fat 14 g, ServingSize 8 servings, UnsaturatedFat 7 g
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
WHITE CHOCOLATE CRANBERRY MOUSSE TART
This beautiful features a cranberry centre surrounded by beautiful white chocolate mousse and bordered with a chocolate cookie crumb crust.Makes 1 9-inch tart
Provided by Anna Olson
Categories bake,Bake With Anna Olson,chocolate,dessert,eggs and dairy,fruit,Moderate
Yield 8-10
Number Of Ingredients 16
Steps:
- For the cranberry compote, simmer the cranberries, water, sugar and orange zest, stirring occasionally, for about 20 minutes, until the cranberries are tender and have "popped". Remove the pot from the heat, stir in the vanilla and brandy and then cool to room temperature before chilling until ready to use.
- For the crust, preheat the oven to 350 F. Stir the cookie crumbs and butter together and press this into an ungreased 9-inch fluted, removable-bottom tart pan. Bake the shell for 10 minutes, and then cool.
- For the white chocolate mousse, place the white chocolate and butter in a medium bowl, with a strainer placed over it. Heat the milk to just below a simmer. In a separate bowl, whisk the yolks, sugar and cornstarch together. Whisk the hot milk into the egg mixture gradually, whisking while adding. Return this to the pot and continue to whisk over medium heat until glossy and thickened, about 4 minutes then stir in the softened gelatin. Pour this through the strainer and stir until the chocolate and butter has melted. Cool the chocolate mixture to room temperature.
- Whip the cream until it holds a soft peak and fold this into the chocolate mixture. Chill the mousse until set slightly but still soft, about 90 minutes.
- To assemble the tart, spread half of the mousse over the bottom of the tart shell. Stir the chilled cranberry compote to loosen it and spoon this over the centre of the tart, spreading gently. Spoon the remaining half of the mousse into a piping bag fitted with a large star tip and pipe the mousse around the edge of the tart, creating a scalloped pattern. Chill the tart until ready to serve.
- The tart will keep, refrigerated, for up to 3 days.
EASY CHOCOLATE CRUST
This crust gives extra sweetness to any pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 7
Steps:
- In a large bowl, sift together flour and cocoa powder. Set aside.
- In small bowl, using a fork, combine remaining ingredients; add to cocoa mixture. Rub mixture with fingers until it holds together without large lumps of butter remaining. Turn mixture onto clean surface; knead until smooth, about 1 minute. Form into disc, wrap in plastic; chill 30 minutes.
CHOCOLATE CRUMB CRUST
The ingredient amounts are for one 9-inch pie or an 8 x 8-inch square baking pan, this makes a wonderful crust that slices perfectly without crumbling, you may bake the crust or prepare without baking, I prefer to bake it as the crust will hold together better, if you are not a lover of cinnamon you may omit :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 11m
Yield 1 pie crust
Number Of Ingredients 4
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.
CHOCOLATE TART DOUGH
You can double or triple this recipe, cut the dough into portions, and freeze. Thaw for several hours in the fridge before using.
Provided by Shiran
Number Of Ingredients 7
Steps:
- Process flour, cocoa powder, sugar, and salt in a food processor for a few seconds until combined. If you don't have a food processor, you can do this by hand using a pastry cutter. Add butter and pulse until mixture becomes crumbly and resembles coarse meal, about 15 pulses. Add egg and vanilla extract, and keep pulsing until the dough is no longer dry and starts to clump together, about 10-15 seconds. Do not process to the point that a large ball of dough is formed; rather the dough should be quite crumbly with large clumps. Another way to check if it's done is to take a piece of dough and press it between your fingers-the dough should stick without feeling dry or crumbly (some photos to make this clearer can be found here).
- Turn dough to a lightly floured surface and form into a ball. It should come together quite easily without being too sticky. Flatten ball slightly with your hands to form a thick disc. Wrap with plastic wrap and refrigerate for at least 1 hour.
- If you don't want to use the dough right away, you can refrigerate it for up to 3 days, or freeze it for up to a month and then thaw overnight in the fridge.
- To roll out the dough: Take dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. On a lightly floured surface, roll the dough out into a 12-inch (30cm) circle, then place gently into a 9-inch or 10-inch tart pan (preferably with a removable bottom). You can do this by flouring a rolling pan and rolling the dough loosely around it, then unrolling it into the pan. Brush away any excess flour on the surface. With a sharp knife, trim the edges of the pastry to fit the tart pan. Cover pan with plastic wrap and place in the freezer until firm, about 30 minutes. Frozen dough is less prone to shrinking while baking.
- To bake the crust: Preheat oven to 350F/180C and place rack in the center.
- Press parchment paper or aluminum foil tightly against the crust, covering the edges to prevent burning. Fill with pie weights/dried beans/uncooked rice, making sure they're fully distributed over the entire surface. Bake crust for 20 minutes, until foil no longer sticks to the dough. Transfer crust to a wire rack and remove weights and foil.
- To partially bake the crust: Bake for 5 minutes longer. After that, it will be time to proceed with your tart recipe by adding the filling and finishing baking. According to your recipe, the crust should be used either while warm or after it's been left to cool on a wire rack.
- To fully bake the crust: Bake for about 10 minutes longer, until it appears dry. Transfer to a wire rack and let cool completely.
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 PIE CRUST
Easy homemade chocolate pie crust!
Provided by Laurie McNamara
Categories Desserts & Sweet Treats
Time 35m
Number Of Ingredients 6
Steps:
- Combine the flour, cocoa, sugar, salt and butter into a food processor and pulse until it's crumbly. Next add one tablespoon of the water (no ice) at a time (about 2-3 total tablespoons depending), pulsing after each addition until it forms in to large clumps and resembles coarse wet sand.
- Form into a round disc and wrap into plastic wrap or place into a quart-size re-sealable bag. Refrigerate for 30 minutes to let it rest.
- Roll out dough evenly. Carefully roll the dough around your rolling pin and carefully lay it over either a 9 inch pie plate or a round tart pan.
- If making a pie, trim the edges and leave an inch overhang. Fold the inch overhang underneath to form a rim and crimp with fingertips.
Nutrition Facts : ServingSize 1 recipe, Calories 1441 kcal, Carbohydrate 137 g, Protein 17 g, Fat 95 g, SaturatedFat 59 g, TransFat 4 g, Cholesterol 244 mg, Sodium 1182 mg, Fiber 7 g, Sugar 25 g, UnsaturatedFat 28 g
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.
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 CRUST FOR PUMPKIN-CHOCOLATE SPIDERWEB TART
This chocolate-lined crust has been subtly-and seasonally-spiced to complement our Pumpkin-Chocolate Tart's rich filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 10-inch tart shell
Number Of Ingredients 9
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, combine flour, sugar, cocoa, salt, cinnamon, and cloves. Add butter; mix on low speed until butter is the size of small peas, about 5 minutes. Add egg; mix until ingredients come together to form a dough.
- Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to just thicker than 1/8 inch. Brush off excess flour; transfer dough to a 10-inch tart pan with a removable bottom. Press dough into bottom and up sides of pan; trim excess flush with edge. Lightly prick bottom of dough all over with a fork. Chill until firm, about 30 minutes.
- Bake shell until firm, about 15 minutes. Immediately sprinkle chocolate over bottom of shell; smooth with a spatula.
More about "chocolate crust food"
BUTTERSCOTCH PUDDING PIE WITH CHOCOLATE CHIP COOKIE …
From bakeorbreak.com
Servings 8Estimated Reading Time 4 minsCategory Chilled Desserts
- Using an electric mixer on medium speed, beat the brown sugar and butter until light and fluffy. Add the egg and vanilla, and mix well.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined. Stir in the chocolate chips.
CHOCOLATE PIE CRUST - KING ARTHUR BAKING
From kingarthurbaking.com
3.3/5 (6)Total Time 10 mins
- Whisk together the flour, cocoa powder, salt, and confectioners' sugar (see "tips," below)., Work the butter into the flour mixture, using a pastry blender or fork, your fingers, or a stand mixer.
- Don't mix the butter in completely; leave some of it in pea-sized lumps., Add 4 tablespoons of the water, then enough additional water to just bring the dough together; it should be cohesive, but not sticky., Shape the dough into a disk, and chill until you're ready to use it.
CHOCOLATE SHORTBREAD CRUST OR TART SHELLS - A CANADIAN …
From acanadianfoodie.com
4/5 (1)Category PastryCuisine French CanadianTotal Time 1 hr 55 mins
- Sift flour, corn starch, and cocoa into butter mixture and blend with fork until mixture forms a soft dough
- For 2 medium tarts: Divide dough in half and pat out with floured fingertips into 2 (6 to 6 ½ inch) rounds on an ungreased large baking sheet
CHOCOLATE CRUST - HOME | FACEBOOK
From facebook.com
RECIPE - CRISPY CHOCOLATE CRUST
From lcbo.com
CHOCOLATE WAFER PIE CRUST - BINKY'S CULINARY CARNIVAL
From binkysculinarycarnival.com
5/5 (9)Total Time 30 minsCategory DessertCalories 1650 per serving
PUMPKIN CREAM PIE IN A CHOCOLATE CRUST - FOOD & WINE
From foodandwine.com
5/5 (2)Category PiesServings 8-10Total Time 2 hrs 15 mins
- Make the crust In a food processor, pulse the cookies until finely ground. Transfer to a medium bowl and add the butter and sugar. Mix until well combined, then press into a 9-inch metal pie plate. Refrigerate for 30 minutes.
- Preheat the oven to 350°. Bake the crust for 8 to 10 minutes, until set. Transfer to a rack and let cool.
- Make the filling In a large bowl, whisk the pumpkin puree with all of the remaining ingredients until smooth. Scrape the filling into the piecrust and bake for 50 minutes to 1 hour, until the filling is set but slightly jiggly in the center. Transfer to a rack and let cool completely.
- Make the topping In a medium bowl, using a hand mixer, beat the crème fraîche with the cream and confectioners’ sugar until soft peaks form. Spoon the topping over the pie, garnish with chocolate curls and serve.
TRIPLE CHOCOLATE CHEESECAKE WITH OREO CRUST - OMG ...
From omgchocolatedesserts.com
4.4/5 (48)Category DessertServings 12Total Time 1 hr 40 mins
- In a medium saucepan stir together cream, chocolate and sugar on low heat until the chocolate is completely melted and the mixture is smooth.
CHOCOLATE PIE CRUST (BY HANDS OR WITH FOOD PROCESSOR)
From abakingjourney.com
5/5 (2)Total Time 2 hrs 55 minsCategory DessertCalories 1982 per serving
- Place the Flour, Cacao Powder and Icing Sugar in the bowl of your food processor and pulse to combine and remove any lumps.
- Bring the pastry together into a ball and gently flatten it into a disk. Dust with a little bit of flour if sticky (see note 3).
- Preheat your oven on 160'C/325'F and place the pastry in the freezer while the oven is preheating.
NO ROLL CHOCOLATE PIE CRUST - CRAZY FOR CRUST
From crazyforcrust.com
Ratings 3Calories 186 per servingCategory Dessert
- Add the cold diced butter into the food processor. Pulse a few times until the butter is worked into the flour mixture.
- Add 1 tablespoon of ice water. Let the food processor run for several seconds, until the dough becomes crumbly. If the dough seems too dry, add 1/2 teaspoon water and pulse a few more times. You can add another 1/2 teaspoon of water as needed. Just make sure it’s not too wet! The dough should be pinchable, but not dry or wet.
COCONUT CREAM PIE WITH CHOCOLATE PAINTED CRUST - FOOD APPAREL
From foodapparel.com
5/5 (1)Category Dessert, PieCuisine GourmetEstimated Reading Time 7 mins
CHOCOLATE CRUST RECIPE | MYRECIPES
From myrecipes.com
Servings 1Total Time 1 hr 13 mins
- Preheat oven to 350°. Stir together butter and chocolate in a medium-size heavy saucepan over low heat, stirring often, 3 to 5 minutes or until chocolate is melted. Remove from heat, and stir in breadcrumbs and sugar until well blended. Press mixture onto bottom of a lightly greased 9-inch square pan.
CHOCOLATE CREAM PIE RECIPE - MELISSA RUBEL ... - FOOD & WINE
From foodandwine.com
4/5 (164)Total Time 3 hrs 40 minsServings 1
- Preheat the oven to 350°. In a medium bowl, mix the cookie crumbs with the butter, sugar and salt until the crumbs are evenly moistened. Pour the mixture into a 9-inch glass pie dish and press evenly over the bottom and up the side of the dish to form a crust. Bake for 8 minutes, until the crust is fragrant. Remove from the oven and, using the bottom of a drinking glass, immediately press the crumbs again to compact the crust. Let cool completely.
- In a medium saucepan, heat the milk with 1/4 cup of the sugar until bubbles form around the edge. In a large bowl, whisk the egg yolks with 1/4 cup of the sugar, the cornstarch and salt. Gradually whisk in the hot milk mixture. Pour the mixture into the saucepan and cook over moderate heat, whisking constantly, until very thick, about 3 minutes. Remove from the heat and whisk in the semisweet and unsweetened chocolate until smooth. Strain the chocolate filling into the pie crust through a coarse sieve and smooth the surface with a rubber spatula. Press a piece of plastic wrap directly on the surface of the pie filling and refrigerate for 3 hours, until chilled.
- Let the pie stand at room temperature for 10 minutes. Meanwhile, in a medium bowl, beat the cream with the remaining 2 tablespoons of sugar and the vanilla until firm. Spread the whipped cream over the pie, cut into wedges and serve, garnished with chocolate shavings.
VANILLA CHEESECAKE WITH CHOCOLATE ALMOND CRUST - HOT FOR ...
From hotforfoodblog.com
4.5/5 (2)Category Dessert, SnackCuisine AmericanTotal Time 35 mins
- Place the almonds and walnuts in a food processor and blend them into a coarse meal. Add remaining ingredients and blend until well combined. It should come together in the food processor and stick together when you pinch it.
- Using your hands, press the crust into an even layer into mini tart pans with removable bottoms. You can also use 1 larger tart pan with a removable bottom or a spring form pan.
- Tip: if you prefer for the recipe to not be fully raw, you can poke a few holes in the bottom of the crust with a fork and bake them for 8 to 10 minutes at 325°F. The nuts toast up nicely and it gives a yummy overall flavor to the cheesecake that might be more palatable to people who aren’t accustomed to raw food and desserts. Allow the crusts to cool completely before filling them.
- In a high powered blender, combine all the ingredients until smooth. This may take a while, but you really want to get it super smooth. You’ll need to stop and start the blender and stir the mixture around with a spatula or spoon in between processing.
CHOCOLATE COOKIE CRUST - ADVENTURES OF MEL
From adventuresofmel.com
Reviews 2Category Pies & PastriesCuisine AmericanTotal Time 40 mins
BROWNIE PIE ~ GOOEY CHOCOLATE COMFORT FOOD - OF BATTER AND ...
From ofbatteranddough.com
5/5 (1)Calories 531 per servingEstimated Reading Time 5 mins
- Sift together the flour, cocoa powder, sugar ,and salt. Cut in the shortening using a pastry knife, or rub the shortening into the flour with your fingertips until you have a mixture that resembles coarse cornmeal.
- Roll the dough on a lightly floured surface into a 13-inch circle. Run a large spatula or dough scraper under the dough as you roll to ensure your crust is not sticking to your rolling surface. Add additional flour as necessary.
- Add the unsweetened and semi-sweet chocolates, butter and vegetable oil to a medium saucepan. Heat over low, stirring frequently, until melted and smooth.
GLUTEN FREE CHOCOLATE PIE CRUST - LEELALICIOUS
From leelalicious.com
5/5 (2)Category DessertCuisine AmericanEstimated Reading Time 6 mins
- Start by preheating your oven to 350°F. Stir together the flax meal and water, and let the mixture gel for 10 minutes.
- In a bowl whisk together the coconut flour, cocoa powder, granulated sweetener, and salt until combined.
- To the dry ingredient mix, add the flax egg mixture, melted coconut oil, and vanilla extract. With a spatula or wooden spoon stir everything until it forms a uniform pie dough.
- You can chill the dough and then roll it out between two pieces of parchment. Alternatively, crumble the dough into a 9-inch pie pan and use the warmth of your hand to press down and smoothen the pie crust until the whole pan is evenly covered; including a 1-inch edge.
MAD ABOUT FOOD: CHOCOLATE CRUNCH CHEESECAKE RECIPE | THE ...
From thegazette.com
Author Michelle Madden
CHOCOLATE COOKIE CRUST - FOOD CORNER
From foodcnr.com
Estimated Reading Time 40 secs
BEST CHOCOLATE BANANA CREAM PIE RECIPES | BAREFOOT ...
From foodnetwork.ca
3/5 (67)Servings 8
CHOCOLATE MOUSSE PIE RECIPE - EPICURIOUS
From epicurious.com
3.8/5 (212)Servings 8
REAL FOOD CHOCOLATE PIE CRUST - HEAVENLY HOMEMAKERS
From heavenlyhomemakers.com
Servings 1Estimated Reading Time 3 mins
CHOCOLATE OREO COOKIE CRUST RECIPE - SERIOUS EATS
From seriouseats.com
Cuisine AmericanTotal Time 10 minsCategory Pies, IngredientCalories 172 per serving
RIDICULOUSLY EASY CHOCOLATE PIE CRUST
From chocolatecoveredkatie.com
Reviews 179Estimated Reading Time 5 minsServings 1Total Time 5 mins
NABISCO CHOCOLATE WAFERS CRUST - ALL INFORMATION ABOUT ...
From therecipes.info
10 CHOCOLATE PIE CRUST IDEAS | FOOD, RECIPES, HEALTHY SWEETS
From pinterest.ca
HOW TO MAKE CHOCOLATE CRUST RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MINI EGG EASTER CHEESECAKE WITH CHOCOLATE CRUST | FOODTALK
From foodtalkdaily.com
EASY CHOCOLATE PIE RECIPES WITH GRAHAM CRACKER CRUST ...
From foodrecipe.news
FAVORITE CHOCOLATE CHIP COOKIE RECIPES - CRAZY FOR CRUST
From crazyforcrust.com
CHOCOLATE CHESS PIE RECIPE WITH GRAHAM CRACKER CRUST ...
From foodrecipe.news
[HOMEMADE] CHOCOLATE CREAM PIE WITH OREO CRUST : FOOD
From reddit.com
CHOCOLATE CRUST RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHOCOLATE PIE WITH PECAN CRUST - THERESCIPES.INFO
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love