Chocolate Crumb Crust Recipe
Daily Value: 11%
Vegetarian, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||8µg||2%|
|Fatty acids, total monounsaturated||4g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
This easy recipe is the perfect crunchy addition to the Chocolate Mousse Pie pictured at left.
- 1 1/4 cups (115 grams) chocolate cookie crumbs (from about 18 cookies each 3 in/7.5 cm in diameter)
- 6 tablespoons (85 grams) unsalted butter, melted
In a bowl, combine the crumbs and butter and stir until the mixture is evenly moist.
To line jars with the crust, spoon about 4 tablespoons of the crumb mixture into each jar. Take the jar in your nondominant hand (left hand if you are right-handed, for example) and start pressing the crumb mixture evenly into the bottom of the jar with your other hand. Now work some of the crumb mixture along the sides of the jar, pressing firmly. The crust should be about ¼-inches (6 mm) thick and cover ¾ of the jar.
Fill the crusts immediately.
Adapted from "Handheld Pies" by Sarah Billingsley and Rachel Wharton (Chronicle Books, 2012)Servings: 6