Use this recipe to make our Espresso Cream Pie.
- Yield: Makes one 9-inch crust
Source: Martha Stewart Living, June 2008
- 6 ounces chocolate wafers (about 28 wafers), finely ground (1 1/2 cups)
- 2 ounces (4 tablespoons) unsalted butter, melted
- 2 tablespoons sugar
Preheat oven to 350 degrees. Pulse ground chocolate wafers, butter, sugar, and a pinch of salt in a food processor until well combined.
Pat mixture into a 9-inch pie dish, pressing firmly into bottom and up sides. Bake until crust is fragrant and darkens slightly, about 10 minutes. Let cool completely on a wire rack.