Chocolate Crisp Pie Crust Recipes

Steps:

• Preheat oven to 350 degrees. Place the butter and a third of the coconut in the bowl of a food processor fitted with the metal blade. Process until mixture forms a ball, 1 to 2 minutes. Transfer to a medium bowl. Sprinkle remaining coconut over mixture, and combine with your fingers.
• Place an 8-inch tart pan with a removable bottom on a baking sheet. Press coconut mixture into bottom and up sides of pan to form a crust, leaving top edges loose and fluffy. Place a ring of aluminum foil over edge to prevent burning. Bake until center begins to brown, 10 to 15 minutes; remove foil, and cook until edges are browned, 4 to 6 minutes. Transfer to a wire rack to cool completely.
• Place chocolate in a medium heatproof bowl. Bring cream just to a boil in a small saucepan, and pour over chocolate. Let sit 10 minutes, and stir until chocolate is melted and combined. Let cool, and pour into coconut crust. Cover with plastic wrap, and transfer to refrigerator until filling is set, at least 1 hour. Cut into wedges, and serve.

Steps:

• For crust:.
• melt butter in saucepan over medium heat.
• Add chips and melt.
• add rice cereal and mix til well coated.
• place in greased 9" pie plate and press well to bottom and up the sides.
• chill 30 minutes or until firm.
• For pudding:.
• In saucepan, combine first 3 ingredients.
• whisk in cold water until thick paste forms.
• gradually whisk in boiling water.
• cook over medium heat, whisking all the while, until the mixture thickens.
• about 10 minute.
• remove from the heat and stir in the butter and vanilla.
• transfer to a bowl.
• place a piece of cling wrap on surface to pervent a skin from forming.
• cool pudding
• pour into cooled pie shell and refrigerate for 2 hours or until set.
• top with whipped cream.
• Cook time includes the 2 hour chill time.

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.