A variation on a typical side dish for Thanksgiving or Easter. Sweet potatoes, also known as camote, are a wonderful, somewhat sweet and nutty vegetable that can be used in place of yams or chestnuts.
| Servings: | 8 |
| Yield: | 1 pie crust |
Ingredients
- 1 ½ cups chocolate cookie crumbs
- 6 tablespoons butter, melted
Instructions
- Mix crumbs and melted butter or margarine until well blended. Press into an 8 or 9 inch pie plate. Chill until firm.
Nutrition Facts
| Calories | 167 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 6 g |
| Sodium | 183 mg |
| Sugars | 6 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Too crumbly for what I wanted. I hybridized with more of a pie dough by adding 1C flour, 1/4 C butter and 1 T cold water. Adjusted temperature to get decent working viscosity. Blind baked to make little tart shells, filled with lemon curd
It was too much butter for just one and a half cups of crumbs. I had to add more Oreos (with centers scraped out) to get a better consistency. Next time I’ll try 3-4 tablespoons as suggested in some of the other comments.
I use a 10 inch Wilton heart shaped pan, so I need more than 1.5 cups. I use a 10 oz package of Chocolate Teddy Grahams. (it takes WAY too long to scrape the cream center out of Oreos). I add 3 tablespoons of cocoa, 1/3 cup of sugar, and 1/2 teaspoon of black pepper. And I use 1 stick of butter. I put the cookies in the food processor until totally powdered, then add the cocoa, sugar, and pepper, and pulse until mixed. Then I mix in the butter using a spoon. I press it into my pan, then bake it for 10 minutes at 350 degrees. My favorite is to make this crust instead of a graham cracker crust for the Cherry Cream Cheese Pie – OMG! So good!!
I increased to 2 C crumbs (Nabisco Famous Chocolate Wafers) & 8 tbsp butter for 9″ pie. So easy and came out a perfect base for my famous choc mint pie!!
Sweet and crunchy. It tasted great with a strawberry mousse.
I also made this using the Nabisco chocolate wafers. I made the pie crust for a peanut butter pie for my wife on Mother’s day. The crust did stick to the pie plate, but honestly it wasn’t a big deal. The crust was delicious! I won’t buy ready made pie crusts anymore. Simple to make, & delicious. Perhaps I could have used more nonstick spray on the pie plate. I used very little & spread it around the plate with a paper towel.
Good pie. No cookies in the pudding and less cookies on top of whipped cream. Very rich and sweet.
I prefer to use chocolate graham crackers but the store was out so I used chocolate teddy grahams. Delicious!
Perfect crust for an ice cream pie. Just soften your ice cream of choice, fill the crust. I used caramel ice cream topping w/ Chocolate topping . Harden the ice cream in freezer. It was great. Could use your favorite flavors.
I used gluten free chocolate cookies and butter. 6T was way too much butter. It didn’t pack into the bottom of the spring form like I had anticipated. Hopefully once the butter hardens in the freezer it will not be so gooey. I will try again but add butter until desired consistency.
Used 18 Oreo cookies that I put through my food processor for a fine crumb. I also only used 3 tablspns of the melted butter which was plenty. Made a 8′ crust. Very good!
This makes an awesome crust and is very versatile depending on what type of cookie you use. I used homemade chocolate chunk cookie crumbs; ground up in my food processor, and six tablespoons was WAY too much butter. I think it was because of the moisture already in the cookies. On my second batch, I used about 2 1/2 tablespoons and it was perfect! The crust didn’t crumble too much and tasted great. It worked in the place of an oreo crust for my pudding pie. Thanks for the recipe!
I crushed Oreo cookies with a rolling pin, but they were really chunky. I will use a food procesor next time.
Simple and successful! Used with the Peanut Butter pie, and it was delicious.
I ended up using only about half the butter because I had double-stuffed oreos on hand for the cookie part. I came out excellent, not too rich or hard and it worked great with the peanut butter pie filling I made.
This tasted good but, I used real butter and they came out extremely greasy–I used cupcake liners, and the pans and the liners were soaked in a puddle of grease. Maybe margarine would have worked better?
this was so easy to make and tasted good!!!
Love this recipe, and it couldn’t be simpler. I used chocolate graham crackers because I couldn’t find the nabisco chocolate wafers. I added about 1/8 cup of sugar to my crushed grahams before adding the melted butter. I used this as the crusted for a mocha mud pie made with coffee and chocolate ice cream. It was wonderful!
This was a great way for me to use up leftover Christmas cookies. I went a little crazy baking and had way too many goodies leftover, so I groung all the cookies up in my food processor, froze them. When I wanted to make a pie crust, I followed this recipe, using my frozen crumbs. What a snap to make!
I used 25 oreos, and I put them in the food processor to make them almost as fine as dust! I used 6 Tbsp butter, and cooked the crust at 375 for 10 minutes. (my pie is a no-bake pie, so I had to cook the crust first).
Delicious. I will never buy a store bought crust again.