When a lightly baked crust meets a cool cream filling, the result is usually a happy affair: an airy chiffon pie or rich custard tart. But if the dessert isn't devoured within a few hours, the crust suffers, turning as soggy and limp as a damp slice of bread. You can prevent that from happening by brushing a thin layer of melted chocolate over the crust, then allowing it to cool before adding the filling. Use dark chocolate for flavor and impact; use white for a subtler effect.
Martha Stewart Living, April 1996