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.

 Makes one -9-inch piecrust 

1 1/2 cups Oreo cookie crumbs (from 6 ounces cookies)
2 tablespoons sugar
Pinch of kosher salt
4 tablespoons (1/2 stick) unsalted butter, melted

Preheat the oven to 350 degrees.

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.

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.


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