Chocolate Wafer Crust

This is the workhorse chocolate crust behind a thousand icebox pies, cheesecakes, and mousse tarts. Two ingredients, ten minutes, and you have a crisp, cocoa-forward base that stands up to any filling without going soggy.

The ratio of crumb to butter is the part that trips up home cooks. Too much butter and the crust slides around the pie plate like wet sand. Too little and it crumbles apart when you slice. One-third cup melted butter to 1 ¼ cups crumbs is the sweet spot for a 9-inch plate.

Pack the crumbs firmly. Use the flat bottom of a measuring cup or a small juice glass to press them into the pie plate, working up the sides as evenly as possible. A loosely packed crust cracks under the filling.

Baking for just 6 to 8 minutes at 350°F (180°C) toasts the crumbs lightly and lets the butter bind firmly. Skip this step only if you are making a fully frozen pie, a pre-baked crust gives a much crisper texture.

Kitchen Tips

• Use Nabisco Famous Chocolate Wafers or Oreos with the cream scraped out for the best flavor.
• Grind crumbs in a food processor for a fine, even texture. Hand-crushed crumbs leave large chunks that crack.
• Cool the crust completely before filling, warm crust melts cream fillings on contact.
• Freeze the baked crust 10 minutes before filling, it firms up the butter for a cleaner slice.

Variations

• Add a tablespoon of sugar for a slightly sweeter crust.
• Stir in 2 tablespoons of cocoa powder for an extra-dark chocolate crust.
• Mix in ½ cup finely chopped hazelnuts or almonds for a nutty, crunchier base.