Chocolate Wafer Crumb Crust

Fish Free Gluten Free 

I use a chocolate wafer cookie made by Glutino to prepare this piecrust, which is a great choice for a banana cream pie or cheesecake.

30 gluten-free chocolate wafer cookies (such as Glutino)
2 tablespoons light brown sugar
1 tablespoon chestnut flour
Pinch of salt
4 tablespoons unsalted butter, melted

Lightly butter a 9-inch pie pan
In a food processor, process the wafers, brown sugar, chestnut flour, and salt until finely ground. Transfer to a large bowl. Add the butter and mix it into the dry ingredients until they are moistened.

If using the crust with a no-bake filling, spread the crumbs evenly in the prepared pie pan, pressing them firmly into the bottom and sides. Refrigerate the crust for 15 minutes. Bake in a preheated 350°F oven for 8 to 10 minutes, or until firm. Let cool completely on a wire rack before filling.

If using the crust with a bakeable filling, fill the unbaked crust and bake according to the recipe directions.

Makes one 9-inch piecrust

Recipe from Gluten Free Every Day Cookbook by Robert M. Landolphi
(Andrew McMeel Publishing, LLC - 2009)

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