Black Bottom Cookie Crust

• 1 1/2 cups Oreo cookie crumbs (from 6 ounces cookies) (see Know-how, below)
• 2 tablespoons sugar
• Pinch of kosher salt
• 4 tablespoons (1/2 stick) unsalted butter, melted

1. Preheat the oven to 350F.
2. Combine the cookie crumbs, sugar, and salt in a large bowl and stir to mix.
3. Pour in the butter and stir to combine and moisten all the crumbs.
4. Spread the mixture in a pie pan, evenly pressing it over the bottom and up the sides of the pan to create a crust.
5. Bake for 8 to 10 minutes, until golden brown and slightly firm.
6. Remove from the oven and let cool; the crust will firm as it cools.
7. Place cookies in a food processor and pulse eight or ten times; then leave the motor running for about 10 seconds, until the crumbs are finely ground.
8. If you like, you can add new flavors and extra texture to the crust by adding 1/4 cup ground nuts, such as walnuts, pecans, almonds, or peanuts.
9. You can also top this pie with airy meringue rather than whipped cream; just follow the instructions for preparing the topping in Bittersweet Chocolate Tarts with Pecan Crusts (page 347).
10. If using meringue, top the pie while the custard is still hot rather than waiting for it to cool.

cookie crumbs, sugar, kosher salt, unsalted butter

Taken from www.epicurious.com/recipes/food/views/black-bottom-cookie-crust-383789 (may not work)