Making this pie shell is the perfect opportunity to use some of those disposable kitchen gloves we recommend (see page 23) to keep your hands from looking like a mechanic’s that just changed someone’s oil.
Recipe information
Yield
Makes 1 (10-inch) pie crust
Ingredients
Preparation
Step 1
Pulse the chocolate crumbs in a food processor until they are sandy and no sizeable clusters remain.
Step 2
Transfer the sand to a bowl and, with your hands, toss with the sugar and salt. Add the melted butter and knead it into the sand until it is moist enough to knead into a ball. If it is not moist enough to do so, melt an additional 14 g (1 tablespoon) butter and knead it in.
Step 3
Transfer the mixture to a 10-inch pie tin. With your fingers and the palms of your hands, press the chocolate crust firmly into the tin, making sure the bottom and sides of the pie tin are evenly covered. Wrapped in plastic wrap, the crust can be stored at room temp for up to 5 days or in the fridge for 2 weeks.
Elsewhere in this book
Step 4
The chocolate crust is used in Candy Bar Pie (page 174).
