recipe request: chocolate pie crust

[Guest guest]

can you get chocolate graham crackers? the premade graham cracker crusts are

wayyy salty. How about a cookie like oreos - a good excuse to eat just the

middles, lol. OOH, how about a brownie crust? please let us know what you

do & how it turns out! Beth

 

Erin <truepatriot wrote:

 

Beth

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[Guest guest]

Yeah, looked at chocolate grahams tonight too and they are just as

sodium-laden. Makes no sense to me. Oreos, yes, thought about

that. Hmmm... a brownie crust, that could work. Perhaps as a base

with no sides in a springform pan? I'm also considering looking at

some of my raw food " cook " books. I think they have some nut crusts.

I'll let you know what I eventually decide.

 

Thanks,

-Erin

www.zenpawn.com/vegblog

 

 

, Beth Renzetti <elmothree2000

wrote:

>

> can you get chocolate graham crackers? the premade graham cracker crusts are

wayyy

salty. How about a cookie like oreos - a good excuse to eat just the middles,

lol. OOH,

how about a brownie crust? please let us know what you do & how it turns out!

Beth

[Guest guest]

> I'm making a lunch to bring to my Mom's for Mother's Day on Sunday.

> I presented her with a bunch of choices, so I'm not sure yet what

> the main dish will be. However, for dessert, I want to make a tofu

> peanut butter pie with a chocolate crust. I'm looking to create

> something like a graham cracker pie shell. I was at the grocery

> tonight looking at the pre-mades and the graham crackers, but they

> all have too much sodium for my tastes, so it's going to be fully

> from scratch. Any ideas or, better yet, tried-n-true recipes?

> Maybe oats or ground-up granola would work in place of grahams?

 

Erin, make these cookies and let them cool *completely*. Then put them

in a bag and smash them with a rolling pin. For about 2 cups' worth

of crumbs, stir in about 3/4 cup melted butter. Press it into an 9 "

pie pan and bake at 375* for about 8 minutes. Let cool before you

fill it. Note - the cookie dough has a chilling time between mixing

and rolling, so plan accordingly. But they're totally worth it!

 

Chocolate Crisps

makes 50-55 2 1/2 inch round crisps

 

10 tbsp unsalted butter, at room temp

1 c granulated sugar

1 large egg

1 tsp pure vanilla extract

1 1/2 c all purpose flour

5 tsp unsweetened Dutch process cocoa powder

1/2 tsp baking soda

1/8 tsp salt (Erin - I haven't omitted the salt before, but you

probably could if you felt it necessary)

 

1. cream butter and sugar untilpale and fluffy. Add egg and beat until

it is thoroughly mixed in, then beat in vanilla.

 

2. Sift flour, cocoa, baking soda, and salt. Add 1/2 of this to the

creamed mixture and stir until mostly incorporated. Add the remaining

1/2 and work it into the dough, using your hands in the final stage of

mixing. Make sure there are no pockets of flour in the dough. Divide

the dough in half and place onplastic wrap; kinda press them into flat

disks and be sure the wrap is fully around the pieces. Refrigerate at

least 4 hours, or up to 3 days.

 

3. Preheat oven to 350* Line baking sheets with parchment. Remove

one portion of dough from fridge and allow it to warm until just soft

enough to roll out. On a lightly floured surface, using just enough

flour to keep from sticking, roll the disk out to 1/8 " to 1/4 " thick.

Brush excess flour from the dough and cut with a cutter dipped in

flour. (A plain round is easiest.)

 

Space cookies 1 1/2 " apart on cookie sheet. Refrigerate 10 or 15

minutes to refirm. Meanwhile, roll the scraps and cut out more for the

next baking sheet; refrigerate these while the first pan is baking.

 

4. Bake in the center of the preheated oven 13 to 15 minutes, or until

the centers are firm and edges are just barely beginning to darken.

Cool 2 minutes on the pan, then remove to a wire rack to finish cooling.

 

When you go to use the cookie sheet again for the others you are

cutting out - run it under cold water to cool it off, and dry it,

before putting the cut out cookies on.

 

if it goes with your dessert - you can also add a bit of espresso

powder dissolved in water (or coffee).