Chocolate Coconut Crust:
In medium bowl, combine 1 square (1 oz) melted unsweetened chocolate and 2 Tbs
milk; stir in 2 c flaked coconut and 1/2 c confectioners sugar.
Press into 9" pie pan; chill.
Chocolate Crumb
Crust:
In small bowl, combine 1 1/2 c chocolate cookie crumbs with 6 Tbs melted butter
or margarine.
Press into 9" pie pan; chill.
For Vanilla Crumb Crust, substitute vanilla cookies for chocolate.
Crumb-Topped Graham Nut Crust:
In medium bowl, combine 1 1/2 c graham cracker crumbs, 1/3 c finely chopped
pecans or walnuts, 2 Tbs sugar and 6 Tbs melted butter or margarine; reserve
1/2 c mixture.
Press remaining into 9" pie pan; chill. Top with reserved crumb mixture.
Gingersnap Crust:
In small bowl, combine 1 1/2 c gingersnap crumbs with 6 Tbs melted butter or
margarine.
Press into 9" pie pan; chill.
Graham Cracker Crust:
In small bowl, combine 1 1/2 c graham cracker crumbs with 6 Tbs melted butter
or margarine.
Press into 9" pie pan; chill.
Granola Crunch Crust:
In small bowl, combine 1 c graham cracker crumbs, 1/2 c crushed granola and 6
Tbs melted butter or margarine.
Press into 9" pie pan; chill.
Lower Calorie Graham Cracker Crust:
In small bowl, combine 1 c graham cracker crumbs with 3 Tbs melted margarine.
Press into 9" pie pan; chill.
Macaroon Crumb Crust:
In small bowl, combine 1 1/2 c crisp macaroon cookie crumbs with 1/4 c softened
butter or margarine.
Press into 9" pie pan. Bake at 375F for about 8 minutes; cool.
Basic Pastry Crust:
In medium bowl, combine 1 c all-purpose flour with 1/2 tsp salt.
With pastry blender or two knives, cut in 1/3 c shortening until mixture is
size of small peas. Gradually sprinkle 3 Tbs cold water over mixture, blending
well with fork.
On floured board, roll out to a circle 1" larger than 9" baking pie
pan.
Press into pan; prick bottom and sides with fork.
Bake at 450 degrees F. for 10 minutes or until golden; cool.
Scalloped Chocolate Crust:
Cut 1/4" from 11 chocolate wafers. Crush 1/4" pieces with additional
13 whole wafers; combine with 2 Tbs melted butter or margarine.
Press onto bottom of 9" glass pie pan.
Stand cut wafers, cut-side down, against side of pan; chill.
Toasted Coconut Crust:
In small bowl, combine 2 c flaked coconut with 1/4 c softened butter or
margarine.
Press into 9" pie pan. Bake at 325F, 20 min or until golden; chill.
Vanilla Crumb Crust:
Prepare Chocolate Crumb Crust, substituting vanilla cookies for chocolate.
Zwieback Crumb Crust:
In small bowl, combine 1 c zwieback cracker crumbs, 2 Tbs sugar and 3 Tbs
melted butter or margarine.
Press into 9" pie pan; chill.
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recipes.