Makes: 1 10-inch pie crust OR: 1 11-inch tart shell. For a 9-inch pie crust, see below*

4-5 teaspoons strained cocoa
1 ½ cups chocolate cookie crumbs
3 tablespoons dark brown sugar
5 tablespoons unsalted butter, melted and cooled

Preheat the oven to 350℉. Position the oven shelf to the lower third of the oven. Butter baking pan very well. Dust the pan with cocoa and shake out excess.

Place the crumbs and brown sugar in a food processor bowl. Process 20-30 seconds to combine.

Empty the crumb mixture into the prepared pan. Using a tablespoon, press the crumbs firmly against the side of the pan, working them up to the rim to form an edge. Smooth the bottom with the spoon or a smooth-bottomed glass.

Lay a square of plastic wrap over the crumbs. Using a batarde, a smooth-bottomed glass, press firmly against the plastic to even the crumbs on the bottom. Press firmly at the crease because the crumbs accumulate there. Remove the plastic wrap.

Place the pie plate on a sheet pan, and bake for 10 to 12 minutes or until the crumbs begin to smell. The surface should feel set, but the bottom will not firm until the shell cools. Let shell cool completely before filling.

* For a 9-inch pie: Use 4 teaspoons strained cocoa, 1 cup + 2 tablespoons cookie crumbs, 2 tablespoons dark brown sugar, and 4 tablespoons unsalted butter, melted and cooled.

Copyright @ 2000 by Carole Walter, CCP
© 2014 Carole Walter | Photos by Saori Kurioka | Site by TesslerDesigns | Contact Carole