Black Bottom Cookie Crust
This supereasy crumb-and-butter crust is what I make when I want a crispy, crumbly crust, especially for custard pies. The kind of cookie crumbs determines the flavor of the crust—this one is chocolate, but the variations are limitless. For example, a gingersnap crust would pair well with Lemon Rub Pie (page 330), while graham crackers would work nicely with Apple Sour Cream Pie (page 351).
Recipe information
Yield
makes one 9-inch pie crust
Ingredients
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Combine the cookie crumbs, sugar, and salt in a large bowl and stir to mix. Pour in the butter and stir to combine and moisten all the crumbs. Spread the mixture in a pie pan, evenly pressing it over the bottom and up the sides of the pan to create a crust.
Step 3
Bake for 8 to 10 minutes, until golden brown and slightly firm. Remove from the oven and let cool; the crust will firm as it cools.
Know-how: Making Cookie Crumbs
Step 4
Place cookies in a food processor and pulse eight or ten times; then leave the motor running for about 10 seconds, until the crumbs are finely ground.
SARA’S SWAPS
Step 5
If you like, you can add new flavors and extra texture to the crust by adding 1/4 cup ground nuts, such as walnuts, pecans, almonds, or peanuts. You can also top this pie with airy meringue rather than whipped cream; just follow the instructions for preparing the topping in Bittersweet Chocolate Tarts with Pecan Crusts (page 347). If using meringue, top the pie while the custard is still hot rather than waiting for it to cool.
