I made the most heavenly, low budget pie crust this weekend for Memorial Day dinner. I know I mentioned previously that sometimes a prepackaged pie crust is a must. But this weekend, I was left with all the internal ingredients, but no crust to hold it.
This recipe is quick and can be had with most ingredients in your pantry. I was taken aback by its chocolaty crumb texture that embraced that chocolate pudding with whip cream. Best of all, I concocted it with left over cracker crumbs that were part of the Food Pantry bag. Add this homemade crust to Easy Chocolate Cream Pie for a soon to be favorite family treat.
1 1/2 cups of cracker crumbs (made in blender or food processor)
1/4 cup sugar
2 tab. cocoa powder
dash salt
4 tab. melted butter
pie crust pan
In a blender or food processor whirl sugar, cocoa, crumbs, and salt. Slowly add 4 tab. melted butter. Continue to whirl for an additional minute. Spray pie pan plate with Pam. Add crumbs and begin to equally distribute crumbs on the bottom and up the sides of the plate. No need to bake. Just add pudding and whip cream. Allow to set in refrigerator for one hour.
This recipe is quick and can be had with most ingredients in your pantry. I was taken aback by its chocolaty crumb texture that embraced that chocolate pudding with whip cream. Best of all, I concocted it with left over cracker crumbs that were part of the Food Pantry bag. Add this homemade crust to Easy Chocolate Cream Pie for a soon to be favorite family treat.
1 1/2 cups of cracker crumbs (made in blender or food processor)
1/4 cup sugar
2 tab. cocoa powder
dash salt
4 tab. melted butter
pie crust pan
In a blender or food processor whirl sugar, cocoa, crumbs, and salt. Slowly add 4 tab. melted butter. Continue to whirl for an additional minute. Spray pie pan plate with Pam. Add crumbs and begin to equally distribute crumbs on the bottom and up the sides of the plate. No need to bake. Just add pudding and whip cream. Allow to set in refrigerator for one hour.
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