Chocolate Cookie Crumb Pie Crust Recipes
PEANUT BUTTER MOUSSE PIE with Chocolate Cookie Crumb Pie Crust
1 envelope unflavored gelatin
3 tablespoons sugar
1 teaspoon vanilla
1 cup peanut butter
1 cup marshmallow fluff
1 cup whipped cream
8-inch chocolate-crumb crust (recipe follows)
Sprinkle gelatin over 1/2 cup cold water in saucepan. Place over medium heat; stir constantly until gelatin dissolves.
Remove from heat; stir in sugar. Add 1/2-cup cold water and vanilla.
Blend peanut butter and marshmallow in a large bowl; stir in gelatin mixture.
Chill until thoroughly cool and slightly thickened. Fold in whipped cream.
Turn into chocolate crumb crust. Chill until firm.
CHOCOLATE-CRUMB CRUST (for an 8-inch pie)
1 cup chocolate-cookie crumbs
3 tablespoons melted butter
Combine cookie crumbs and melted butter.
Press over sides and bottom of an 8-inch pie plate.
CHOCOLATE-CRUMB CRUST (for a 9-inch pie)
1 ¼ cups crushed chocolate cookie wafers
1/3 cup (= 6 tablespoons) melted butter
Combine cookie crumbs and melted butter.
Press over sides and bottom of an 8-inch pie plate.
(Above proportions for a 9-inch crust are adapted from our recipe for Lulu Belle’s Grasshopper Pie.)
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