I love Oreo pie crusts but Oreos are so expensive. I came across this recipe to make it yourself and I was super excited! The total cost is a lot less than buying Oreos and I loved how it turned out. It was really fun to make too!
You add all your ingredients to your mixing bowl: cold butter, flour, powdered sugar, cocoa, salt and vanilla extract. Then you blend it for a couple of minutes. It was fun watching it. As it starts to mix it’s all super dry then eventually it blends together and turns into a yummy chocolate-y solid mass. It smelled amazing too!
Next you break the dough into small pieces and press flat. Then you bake it and let it cool. Feel free to eat one or two! You’ll need 2 cups of cookie crumbs and I blended them all up (but half of one…) and it made just a tad more than 2 cups.
Then you blend it up…
Into fine crumbs.
Add a tiny bit of sugar and some melted butter and press it into your pie dish.
Then bake it and let it cool! It’s pretty exciting making your own chocolate cookie pie crust. You should try it! I’ll be using this recipe for Thanksgiving this year. I made a fabulous and lightened up chocolate pie recipe I am so excited to share with you tomorrow.
Homemade Chocolate Cookie Pie Crust
Recipe adapted from Sweet Cream and Sugar Cones
Chocolate Shortbread
Ingredients:
1/2 cup cold unsalted butter, cut into 1/2 inch cubes
3/4 cups unbleached all-purpose flour, more for dusting
1/2 cup powdered sugar, measured then sifted
1/4 cup Dutch-processed cocoa powder, measured then sifted
1/4 teaspoon kosher salt
1/4 teaspoon pure vanilla extract
Directions:
Preheat oven to 350 F. Line a sheet with parchment paper or nonstick mats. Combine all of the ingredients in the bowl of a stand mixer with the paddle attachment. Mix on low speed at first, and then increase to medium-low speed and continue mixing until the dough is smooth and just comes together in a solid mass, 1 1/2 to 2 minutes.
Break the dough into walnut-sized lumps with your fingers and space them evenly on the baking sheets. Bake for 17-20 minutes, or until they give just slightly to the touch. Let cool completely on the baking sheets. Working in batches as necessary, transfer the shortbread to a food processor and pulse until it becomes a coarse meal. Store in an airtight container at room temperature for up to 2 weeks. (Makes about 2 cups of crumbs)
Chocolate Cookie Pie Crust
Ingredients:
2 cups cookie crumbs (from above recipe)
1 tablespoon sugar
3 tablespoons unsalted butter, melted
Directions:
Preheat oven to 350 F. In a bowl mix all ingredients together until evenly blended. It should be crumbly but should hold together when you pinch some between your fingers. Transfer to a 9-inch pie pan and distribute evenly along the bottom and sides of the pan. Use a drinking glass or other flat bottomed object to pres the crumbs to an even thickness.
Bake until the crust is light golden brown, 8 to 10 minutes. Remove from the oven and let cool completely.