Cookie Pie Crust

Preparation info

  • Difficulty

    Easy

  • Makes a

    ⅛ inch

    thick crust (see )

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About

Ingredients

VOLUME WEIGHT
Chocolate Wafers . 9 ounces 255 grams
unsalted butter, melted 7 tablespoons (¾ stick plus 1 tablespoon) 3.5 ounces 100 grams

Method

In a food processor, break the wafers into smaller pieces and process into fine crumbs. Check by lifting with a fork to make sure there are no larger pieces. (If measuring instead of weighing, there should be 2 cups of crumbs, lightly packed.) Add the melted butter and pulse about 10 times just until incorporated.