The number of grape tomatoes I got from my garden this past summer led me to wonder how I was going to preserve them. The only solution I could think of was to use the sun to dry the clothes, but there wasn’t any sun. the use of an air fryer! This recipe was written for 5 ounces (12 grape tomatoes) because I only have a tiny air fryer and wanted to make it simple to prepare in smaller batches. For rehydrating, store in the freezer in an airtight container. Alternatively, pack in oil and keep in the refrigerator for salads, soups, sauces, etc.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 8 |
| Yield: | 2 single pie crusts |
Ingredients
- 1 ¼ cups white sugar
- ⅔ cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 pinch salt
- ½ cup butter, melted
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- Whisk sugar, flour, cocoa powder, and salt together in a bowl until thoroughly combined. Pour melted butter into the mixture and stir to incorporate. Press dough into the bottom and up the sides of a 9-inch pie pan.
- Bake crust in preheated oven until the sides are firm and the bottom bubbles slightly, about 10 minutes.
- Use two springform pans to make cheesecake crusts (bake for 13 minutes) or two 12-cup muffin tins to make 24 cupcake crusts (bake for 10 minutes).
Nutrition Facts
| Calories | 279 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 8 g |
| Sodium | 84 mg |
| Sugars | 31 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I didn’t realize that I had run out of the cookies I use for crusts and needed something last minute for a cheesecake. I have to use gluten free flour so I added 1 T of butter and it turned out perfect. Great texture, deep chocolate flavor that you can really taste. This will be my go to recipe for chocolate pie crusts now. Oh, and I didn’t have sticking issues but I use parchment paper.
I made this twice. Both times I followed other advice and substituted 1 c. powdered sugar for the granulated sugar. Reading so many comments about the crust sticking to a glass pie dish, I though perhaps if I left it crumbly in the dish that it would melt enough to fuse together into a crust while still being crumbly. It never fused together so I ended up saving that to use in a different recipe (its in my freezer right now and am planning on using it as a filling for a layer cake). The second time I pressed it into the pie plate as directed, except I did butter the plate beforehand. It stuck a little when serving but not terribly in my opinion. I had just enough for my pie plate and did not have leftovers as others mentioned. Be aware that it is on the bitter side – however I thought it was a nice complement to a milk chocolate pudding filling.
Great. My cheesecake crust go-to. So easy and cheap and delicious. I need to remind myself to cut the recipe in half for one spring form pan though. But somehow the excess always get eaten…
Wow. Can’t believe it worked. Followed recipe exactly. I baked it for a few mins then poured my cheesecake into the pan and cooked for over an hour. So good.
Stuck big time to the pan. I’m thinking that I’m going to have to grease and flour the pan first. it’s like a cake. A little flat cake.
This is much better than using Oreos. I will always go back to this recipe. As someone is said, I always have the necessary ingredients on hand.
I have only used this for the no-bake peanut butter pie ( https://www.allrecipes.com/recipe/12181/no-bake-peanut-butter-pie/ ) on this site. It’s delicious, and no one would know it isn’t really made from chocolate wafers. With only four ingredients (I use salted butter so I didn’t add the salt) and nothing I can’t pronounce – unlike the store bought kind – it’s also very easy to make. Just be careful not to overbake! It might have been my oven, but I did taste a little scorched the first time I made it, so I check it at 8 minutes.
It was great. Had all the ingredients, so was much easier than chocolate wafer or oreo crumbs.
it’s good, but it’s like rock hard
P-E-R-F-E-C-T! Used this crust in a springform pan to make a decadent chocolate mousse cake. Did not change one thing. I flattened the crust on the bottom and up the sides of my pan, baked for exactly 10 minutes (as the recipe says), and let it cool on my counter. Filled with the homemade mousse and chilled. This crust is excellent.
I hardly ever have cookies on hand to make cookie crust for cheesecakes. This recipe is perfect!!
If you don’t have Oreo cookies and you’re in a bind, The this is a good substitute recipe for a chocolate cookie crust, but in my opinion it still doesn’t beat the real thing.
I never write reviews but this recipe deserves it. I was making a chocolate cheesecake but only had graham cracker crumbs. I just didn’t want to go to the store again for Oreo cookies! I ended up making 2 batches. After making the crust, I laid the 2nd batch out on a tray keeping it loose with varying sizes of chunks and baked for 15 mins (check after 10.) I wanted them to be somewhat crispy. I then made a New York style cheesecake and dropped the chunks into the batter and stirred it around a bit. The only chocolate chips I used were on top and to be honest, were unnecessary. Next time I’ll put the chunks on top as well. They’re less sweet. I’ll also cook them a tad more making them even crisper. The texture of the cookie chunks was a pleasant surprise to everyone and to say the least, the cheesecake was a hit.
me and my sister did alter slightly but still I hear it was goo
Love, love, LOVE this recipe. I’ll never use Oreos for a crust again. This is so easy and with basic ingredients, you can’t go wrong. The taste is delicious and chocolatey as well.
This was perfect for the ice cream cake I made. I baked it in a springaform pan and it worked beautifully!
I will stick with oreo. This is not for me.
I added about 2 rounded tablespoons of flour; subbed freshly ground, raw, organic cacao nibs for the unsweetened cocoa powder and lessened it to one 1/2 cup; subbed unrefined, organic, cold-pressed coconut oil for the butter and increased it by one tablespoon and one teaspoon; finally I baked it at 325°F on a convection oven setting for 7 minutes and 30 seconds. NOTE: I live 1600 feet above sea level. The crust came soft, tender, and crumbly with a pie crust in a non-stick pan. I will update my review when I get the results from a glass pie dish.
Only cook 10 minutes!! Trust the recipe!
The flavor of this crust is pretty good. My preference is for chocolate graham cracker crust, which tastes better IMO. The crust does not have the exact same consistency and texture as a chocolate wafer crust or graham cracker crust. It’s not as crumbly. Also, the wafer and cracker crusts are more forgiving if you happen to have some spots where the dough is thicker. With this crust, thick spots turned into solid cookies that were impossible to cut through. Be careful to press it evenly and thinly in your pie plate or spring form pan. I baked it in a glass pie plate and it stuck to the plate pretty bad. Next time I try it, I’m going to butter the pie plate before pressing in the dough. With these couple of things in mind, the recipe is a keeper. In a pinch, when no chocolate graham crackers or wafers are on hand, this crust comes to the rescue.
I loved this recipe! I used it for a cheesecake and it was delicious! The directions were very strait forward and easy to understand