When a recipe calls for a chocolate cookie crust, I never seem to have the cookie wafers or chocolate cream cookies on hand. I also never know how many cookies/wafers I would need to crush...
While making my No Bake Peanut Butter Pie recipe, I cam across this Mock Chocolate Cookie Crust from the Purple Baker on Allrecipes.com.
Genius. Pure Genius. She basically created one giant cookie that is pressed into your pie pan and baked, cooled, and ready for your cream pie or dessert. Cheesecake, anyone?
I have all the ingredients on hand. Happy dance!
Granulated sugar, all purpose flour and unsweetened cocoa, with a pinch of salt are mixed together in a medium bowl. I like to cut the cover of my cocoa when I first open it, which helps me measure and keep the cocoa from spilling all over the place. Cool, huh?
When all the dry ingredients are mixed together, add your melted butter.
Mix everything, until you don't see any dry ingredients left.
Pour the mixture into a 9" pie plate. Smooth into an even layer.
Using a drinking glass, measuring cup, or custard dish with a flat bottom, press the mixture into the bottom and up the sides of the pie pan.
Bake for 10 minutes, or till the sides are firm and the bottom bubbles slightly.
I could NOT tell the difference between this and a regular cookie pie crust. The texture was firm, but had that crumbly texture without falling apart.
It does, have a very intense chocolate/cocoa flavor, which you can reduce the cocoa, but also increase the flour in similar proportions.
Thank you, Purple Baker!
MOCK CHOCOLATE COOKIE CRUST
from the Purple Baker on Allrecipes.com
1 1/4 cups granulated sugar
2/3 cup all purpose flour
3/4 cup unsweetened cocoa
Pinch of salt
1/2 cup butter, melted
Whisk together the sugar, flour, cocoa and salt.
Pour in melted butter.
Stir until thoroughly combined and no dry ingredients are showing.
Press dough into the bottom and up the sides of a 9" pie pan.
Bake at 325°F for 10 minutes, or until sides are firm and the bottom bubbles slightly.
Can be used in two 8-9" springform pans for cheesecakes; bake for 13 minutes.
Can be put into 24 cupcake liners for mini cheesecakes; bake for 10 minutes.