Chocolate Pudding Pie With Cookie Crumb Crust Food

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 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 CRUST

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 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.

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.

CHOCOLATE CHIP COOKIE CRUST CHOCOLATE PIE

Steps:

• Crush cookies in resealable plastic bag until fine crumbs form. Mix 1-1/2 cups of the crumbs with butter; press firmly onto bottom and up side of 9-in. pie plate to form crust. Reserve remaining crumbs for later use.
• Add milk to pudding mix in a medium bowl; beat with wire whisk 2 min. Gently stir in whipped topping.
• Spoon into crust. Refrigerate 30 min. or until set. Top with reserved cookie crumbs just before serving.