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Cookie Crust for Triple Chocolate Cream Pie
Author/Submitted by:
Servings: 10
Categories:
Chocolate
/
Cream-Pie
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Crust-Pie
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Desserts
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Pies & Pastries
Ingredients: 1 1/4
c
all-purpose flour,
unsifted
1/4
c
unsweetened cocoa powder 1/2
c
butter,
softened
1/2
c
sugar 1/4
t
salt 1
lg
egg 1/2
t
vanilla extract
Directions:
Recipe by: Country Living, October 1994 Preheat oven to 350
degrees; lightly grease a 9-inch pie plate and a small baking sheet. In
a small bowl, combine flour and cocoa. In a large bowl, with an
electric mixer on medium speed, beat butter, sugar and salt until
combined. Add egg and vanilla extract; beat on high speed until smooth
and well blended. Reduce speed to very low; add flour and beat until a
manageable dough forms. Between 2 sheets of floured waxed paper, roll
out cookie crust to a 12-inch round. Remove top sheet of paper and
invert crust into pie plate. Remove remaining sheet of waxed paper. Trim
crust edge even with the rim of the plate. Reroll scrapes to 1/4-inch
thickness and cut out as many stars as possible, using a 3/4-inch star
cookie cutter or cardboard pattern and a knife. Place half of the
stars on the baking sheet. With water, moisten the rim of the crust;
press remaining stars randomly onto the rim of the crust. With a fork,
pierce the bottom and around the sides of the crust to prevent
shrinkage. Line crust with aluminum foir and fill with uncooked dried
beans or pie weights. Bake for 15 minutes; remove foil with beans and
bake for 8 to 10 minutes longer, or until the edge darkens slightly.
Bake stars on baking sheet for 5 minutes, or until edges darken
slightly. Cool crust in the pan on a wire rack; remove stars from pan to
rack.
Penny Halsey (ATBN65B).
By KKBG35A RUTH BURKHAR
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