HOMEMADE CHOCOLATE COOKIE CRUMBS
Out of OREO® crumbs for a recipe? Here is my homemade version. I make this for my homemade ice cream cakes or any recipe calling for OREO® or chocolate cookie crumbs.
Provided by Katie
Categories Desserts Cookies Chocolate Cookie Recipes
Time 50m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Whisk flour, cocoa powder, and baking soda together in a bowl. Beat butter, white sugar, brown sugar, egg, and vanilla extract together with an electric mixer in another bowl until smooth and creamy. Gradually beat flour mixture into butter mixture until dough is just incorporated. Spread dough out onto prepared baking sheet.
- Bake in the preheated oven until set, about 14 minutes. Cool completely and crumble as desired.
Nutrition Facts : Calories 165.1 calories, Carbohydrate 21.5 g, Cholesterol 35.8 mg, Fat 8.7 g, Fiber 1.5 g, Protein 2.4 g, SaturatedFat 5.3 g, Sodium 115.4 mg, Sugar 11.6 g
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 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
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.
CRUMB CRUST
Provided by Food Network Kitchen
Time 22m
Yield 1 crust
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F. Grind the cookies and sugar in a food processor. Add the melted butter and pulse until moist. Press into a 9-inch pie plate and bake until firm, 18 to 22 minutes. Let cool before filling.
HERSHEY'S CHOCOLATE CRUMB CRUST
Make and share this Hershey's Chocolate Crumb Crust recipe from Food.com.
Provided by Cindy W.
Categories Dessert
Time 20m
Yield 1 pie crust
Number Of Ingredients 4
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 COOKIE CRUMB CRUST
Build a delicious, decadent chocolatey base for all of your favorite pies with our Chocolate Cookie Crumb Crust recipe! This pie crust sweetens up any recipe.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield Makes 1 (9-inch) crust, 8 servings.
Number Of Ingredients 2
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.
Nutrition Facts : Calories 160, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 0.75 g, Sugar 0 g, Protein 0.75 g
CHOCOLATE CRUMB CRUST
Categories Chocolate Dessert No-Cook Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes one 9-inch Crust
Number Of Ingredients 4
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.
CHOCOLATE PUDDING PIE WITH COOKIE CRUMB CRUST
Make and share this Chocolate Pudding Pie with Cookie Crumb Crust recipe from Food.com.
Provided by AmyZoe
Categories Pie
Time 10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Pour milk into a large bowl.
- Add pudding mixes.
- Beat with wire whisk for 2 minutes or until smooth. The mixture will be thick.
- Immediately stir in Cool Whip whipped topping.
- Spoon the filling into the crust.
- Refrigerate the pie or 4 hours or until set.
- Garnish as desired.
Nutrition Facts : Calories 342.4, Fat 17.1, SaturatedFat 9.5, Cholesterol 7.5, Sodium 544.6, Carbohydrate 43.5, Fiber 1.8, Sugar 25.3, Protein 4.1
CHOCOLATE CRUMB CRUST
Provided by Molly O'Neill
Categories dessert, side dish
Time 15m
Yield One nine-inch pie crust
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees. Combine the chocolate crumbs and sugar in a bowl. Add the butter and stir until well mixed. Press the mixture evenly over the bottom and up the sides of a 9-inch pie plate. Bake for 8 minutes. Set aside to cool.
CHOCOLATE GRAHAM CRUST
A quick chocolate pie crust to make with chocolate graham crackers.
Provided by horse-lover
Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts
Time 50m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Crumble graham crackers in a food processor with sugar and cinnamon.
- Place butter in a microwave-safe bowl and melt in a microwave oven, about 1 minute. Add to the mixture in the food processor and blend until combined into the dough.
- Roll dough out into a crust and place into a pie plate.
- Bake in the preheated oven for 7 minutes. Let cool completely before filling, about 30 minutes.
Nutrition Facts : Calories 103.3 calories, Carbohydrate 11.4 g, Cholesterol 15.3 mg, Fat 6.5 g, Protein 0.5 g, SaturatedFat 3.6 g, Sodium 92.4 mg, Sugar 8.1 g
CHOCOLATE WAFER CRUMB CRUST
This makes the most wicked chocolate crumb pie crust! If you prefer a sweet crust then add in 1/4 cup sugar into the processor along with the other ingredients
Provided by Kittencalrecipezazz
Categories Dessert
Time 3m
Yield 1 (9-inch) crust
Number Of Ingredients 3
Steps:
- Spray a 9-inch glass pie plate with non-stick cooking spray.
- In a small saucepan stir together butter and 1 ounce chocolate until melted and combined.
- Finely grind the chocolate wafer crumbs in a processor.
- Add in the chocolate/butter mixture to the processor and mix until the crumbs are moistened.
- Press into the prepared pie plate.
- Freeze until firm (about 30 minutes).
CHOCOLATE COOKIE CRUMB CRUST
Make and share this Chocolate Cookie Crumb Crust recipe from Food.com.
Provided by Steve_G
Categories Pie
Time 20m
Yield 1 pie crust, 8 serving(s)
Number Of Ingredients 2
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.
Nutrition Facts : Calories 133.3, Fat 7.4, SaturatedFat 3.3, Cholesterol 7.6, Sodium 116.1, Carbohydrate 16.3, Fiber 0.6, Sugar 9.4, Protein 1.3
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.
VANILLA NO-BAKE CHEESECAKE WITH A CHOCOLATE COOKIE CRUST
This easy vanilla no-bake cheesecake is creamy, tangy, and takes just 15 minutes of active time. Plus, this easy dessert practically a one-bowl project.
Provided by Jessie Sheehan
Yield Makes one 9-inch round cake
Number Of Ingredients 11
Steps:
- Grease a 9" springform pan with cooking spray or softened butter. Line the bottom and sides with parchment paper.
- To make the crust, process the cookies, sugar, and salt in the bowl of a food processor until the cookies are finely ground. Pour in the butter and vanilla and process until the mixture holds together when squeezed. Alternatively, you may place the dry ingredients in a sealed resealable plastic bag, cover it with a tea towel, and crush the crackers with a rolling pin. Transfer the crumbs to a medium bowl and stir in the melted butter and vanilla. Scrape the crust mixture into the prepared pan and firmly press it into the bottom and 1" up the sides, using your fingers. Place the crust in the freezer while you make the filling.
- To make the filling, briefly beat the cream cheese on medium-low speed in the bowl of a stand mixer fitted with the paddle attachment, just until smooth, scraping the bowl with a flexible spatula as needed. Beat in the sweetened condensed milk and salt just until combined, and then the lemon juice and vanilla. Turn off the mixer as soon as all the ingredients are incorporated. Do not overmix or the cream cheese will lose structure. Scrape the filling into the prepared crust, smoothing the top with an offset spatula or butter knife. Cover the cheesecake with plastic wrap and refrigerate it for at least 5 hours, but preferably overnight.
- When ready to serve, remove the sides of the pan and, if you would like to remove the base (though you don't have to), slide a long, serrated knife between the crust and the parchment paper and transfer the cake to a serving plate. Slice the cake with a large chef's knife that's been dipped in hot water and dried in between slices. Serve with a dusting of cocoa powder (if using). Keep the cake, wrapped, in the refrigerator for up to 3 days.
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.
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