Page 138 - Pie Squared

1 (9-ounce) package Famous Chocolate Wafers (255 g), about 40 cookies,
crushed to a fine powder (about 2 cups)

8 tablespoons (113 g) unsalted butter, melted

¼ teaspoon kosher salt

FOR A SPECULOOS CRUST
29 Biscoff (or other speculoos) cookies (225 g; from an 8.8-ounce package),

crushed to a fine powder (about 2 cups)
8 tablespoons (113 g) unsalted butter, melted

¼ teaspoon kosher salt

FOR AN AMARETTI CRUST

29 amaretti cookies (225 g), crushed to a fine powder (about 2 cups)
8 tablespoons (113 g) unsalted butter, melted

¼ teaspoon kosher salt

Heat the oven to 350°F; if you have one, place a baking stone,

Baking Steel, or inverted baking sheet on the center rack to heat
(see here).
Combine all the ingredients, kneading the mixture until it is
cohesive and the crumbs are thoroughly buttered.
Dump the damp crumbs into a 9- by 13-inch baking sheet and

press the mixture evenly along the bottom. Take your time pressing
the crust in, using the side of your hand or a metal measuring cup to
form a smooth base and a good edge until the crust feels firm to the

touch.
Slide the pan into the oven (on top of the steel, stone, or baking
sheet if using) and bake until the crust is lightly browned, about 20
minutes. The crust may emerge still damp, but as it cools it will firm
up.

RECIPES THAT USE A COOKIE CRUMB CRUST