Editor's Note: Use this crust to make Allison Kave's Nutella Pie .

　　

Ingredients

Makes one 9-inch (23-cm) pie crust

　　1 1/2 cups (175 g) finely ground chocolate cookie crumbs

　　5 to 8 tablespoons (70 to 115 g) unsalted butter, melted

　　

Step 1

Preheat the oven to 350°F (175°C).

　　

Step 2

Crumble the cookies into the work bowl of a food processor and process until finely ground. Alternatively, you can put them in a bag and whack them with a rolling pin until finely crushed. Pour the butter into the crumbs and mix (hands are best for this) until the butter is fully incorporated and the texture is that of wet sand. Firmly press the crumbs against the sides of a 9-inch (23-cm) pie pan, then against the bottom of the pan (the underside of a measuring cup works well for smoothing the bottom crust). Chill the crust for at least 15 minutes to help prevent it from crumbling when serving.

　　

Step 3

Bake the crust for 10 minutes, or until fragrant. Remove it and allow it to cool before filling.

　　Reprinted with permission from First Prize Pies: Shoo-Fly, Candy Apple, and Other Deliciously Inventive Pies for Every Week of the Year (and More) by Allison Kave. Text copyright © 2014 Allison Kave; photographs copyright © 2014 Tina Rupp. Published in 2014 by Stewart, Tabori & Chang, an imprint of ABRAMS.