Chocolate pie crusts are unquestionably delicious, but making them from scratch is a bit tedious. The thought of surgically extracting the vanilla cream from the middle of 30 Oreo cookies? Not exactly my idea of a good time! So when I was walking through the cookie aisle of the market, I suddenly had an epiphany: Why not substitute Oreos with Teddy Grahams?
Teddy Grahams are as yummy as they are cute. Toss a handful of these little guys into a food processor (or a coffee grinder works well, too) with a bit of sugar and melted butter, hit the pulverize button, and you’ve got yourself a delicious and crunchy chocolate crust that rivals any store-bought crust. These are great for custard pies, because the crunchiness of the cookies holds up very well.
Chocolate Teddy Grahams Pie Crust
Ingredients
- 1½ cup chocolate Teddy Grahams finely crushed
- 1 tablespoon sugar
- ¼ cup unsalted butter melted
Directions
- Preheat the oven to 350 degrees.
- In a small bowl, combine all ingredients until incorporated.
- Transfer mixture to a 9-inch pie pan and press evenly against the bottom and sides of the pan.
- Bake for 10 minutes. Let the crust cool completely before filling.