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 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
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
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.
MRS. ROWE'S CHOCOLATE COOKIE CRUST
Found in Mrs. Rowe's Little Book of Southern Pies. So simple, so tasty and so easy on the budget compared to buying pre-made! Perfect for Grasshopper Pie or cheesecake pie. This crust can be made a day ahead and stored in the refirgerator. Please allow at least 1/2 hour of cooling time before filling.
Provided by Kats Mom
Categories Dessert
Time 20m
Yield 1 pie crust, 6-8 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 375ºF.
- Combine crumbs and butter; mix well.
- Firmly and evenly press mixture into a 9" or 10" pie plate.
- Bake for 8-10 minutes until the crust darkens to a deeper (almost black) brown color.
- Cool on a wire rack for at least 30 minutes before filling.
Nutrition Facts : Calories 470.7, Fat 33, SaturatedFat 17.9, Cholesterol 83.5, Sodium 259.4, Carbohydrate 44, Protein 4.4
RED, WHITE AND BLUE CHEESECAKE WITH CHOCOLATE COOKIE CRUST.
This is the first cheesecake I've ever made. No need to find another recipe.(Ever again) It is from a Gourmet magazine (1993). I have made several variations with the topping, like caramel and peaches, but nothing to change on the main cheesecake recipe. Try it! You will never regret!
Provided by MsPia
Categories Cheesecake
Time 1h40m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Make the crust:.
- In a bowl stir together the cookie crumbs and the butter until the mixture is combined well and pat the mixture onto the bottom and 1/2 inch up the side of a 9 1/2-inch spring form pan. Chill the crust for 30 minutes.
- Make the filling:.
- Preheat the oven to 325°F In a bowl with an electric mixer beat the cream cheese until it is light and fluffy, add the sugar gradually, beating, and beat the mixture until it is combined well. Beat in the flour, add the eggs, 1 at a time, beating well after each addition, and beat in the sour cream, the zests, the salt, and the vanilla, beating the filling until it is combined well.
- Pour the filling into the crust and bake the cheesecake in a foil-lined shallow baking pan in the middle of the oven for 1 hour and 10 minutes. (The cheesecake will not be completely set; it will set as it cools.) Turn the oven off and let the cheesecake stand in the oven with the oven door propped open about 6 inches until it is cooled completely and remove the side of the pan.
- Arrange the raspberries on top of the cheesecake in a star shape and arrange the blueberries around the star to cover the top of the cheesecake.
Nutrition Facts : Calories 836, Fat 59.5, SaturatedFat 32.7, Cholesterol 279.6, Sodium 713.4, Carbohydrate 66.4, Fiber 3, Sugar 51.8, Protein 13.2
SHORTBREAD ALMOND COOKIE CRUST
A great crust for Cheesecake!!!! Or Chocolate Moose! Check out my Creamy cheesecake. Could be all ground in food processor then mix with butter. A good topping for yogurt, ice cream, moose just sprinkle mixture on top for extra crunch!
Provided by Rita1652
Categories Dessert
Time 20m
Yield 1 8inch pan
Number Of Ingredients 3
Steps:
- Place crumbs and almonds into bowl and mix with melted butter.
- Stir until mixed well.
- Press into bottom and side of an 8 inch springform pan.
- Refrigerate 15 minutes before filling.
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 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
HEALTHY SWEET POTATO BARS WITH OATMEAL WHOLE WHEAT COOKIE CRUST
You will not miss the sugar and fat I took out of this dessert bar. It would also work well with carrots or pumpkin. I like to cook the sweet potatoes in the microwave ahead of time for easy peeling later.
Provided by Cookie Jarvis
Categories Pie
Time 1h25m
Yield 24 squares, 24 serving(s)
Number Of Ingredients 14
Steps:
- Put sweet potatoes in a microwave safe dish and add some water to the bottom. Cover with saran wrap.
- Microwave on high for about 7 minutes or until knife inserts easily. Let cool.
- Preheat oven to 350 degrees.
- Put dry ingredients in food processor and pulse until oatmeal is ground.
- Combine dry ingredients in a medium bowl with egg whites and oil.
- Press into greased 13x9 pan. (I like to line it with foil and then grease it for easy cleanup).
- Bake for 10 minutes.
- Peel sweet potatoes and put in large bowl. Add remaining ingredients and mix with a hand blender until smooth.
- Pour over crust.
- Bake for 45 minutes or until set.
- Cool before cutting.
- Store in refrigerator.
More about "mrs rowes chocolate cookie crust recipes"
CHOCOLATE COOKIE CRUST - ADVENTURES OF MEL
From adventuresofmel.com
CHOCOLATE COOKIE CRUMB CRUST RECIPE - SERIOUS EATS
From seriouseats.com
CHOCOLATE OREO COOKIE CRUST RECIPE - SERIOUS EATS
From seriouseats.com
CHOCOLATE COOKIE CRUST RECIPE | EPICURIOUS
From epicurious.com
52 RECIPES THAT START WITH A COOKIE CRUST | TASTE OF HOME
CHOCOLATE COOKIE CRUST RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
MRS. HEWITT'S CHOCOLATE COOKIE CRUST - YOUTUBE
From youtube.com
CHOCOLATE M&M COOKIES - CRAZY FOR CRUST
From crazyforcrust.com
CHOCOLATE COOKIE CRUST | AMERICA'S TEST KITCHEN RECIPE
From americastestkitchen.com
MRS. ROWE'S LITTLE BOOK OF SOUTHERN PIES: [A BAKING BOOK]
From barnesandnoble.com
EASY CHOCOLATE COOKIE CRUST – BAKE OR NO BAKE OPTIONS
From bigbearswife.com
You'll also love