After I made way too many cookies for two people last week, I was trying to think of ways to use the cookies that had gone past their prime. I didn’t want to throw away the cookies simply because they’d gotten a little hard, but I also didn’t want to eat them. So I came up with a solution – make them into a pie crust! I just thought, if you can do it with graham crackers, why not cookies?
2 cups ground cookies (I used Malted Chocolate Chips Cookies), measured after grinding
5 tablespoons melted butter
1 teaspoon vanilla
Pinch of salt
16 ounces semi-sweet chocolate (if using chocolate chips, it’s about 3 cups, or a standard-size bag and a half)
1 can sweetened condensed milk (14 ounces)
1 tablespoon vanilla
Pinch of sea salt (optional)
Preheat oven to 350 degrees and grease pie or cake pan.
Grind up stale or hardened cookies (I used about 8) until you have 2 cups.
Melt butter and add to crumbs. Stir with vanilla and salt to combine.
Press mixture into prepared pan, evenly spreading along the bottom and up the sides (it won’t go all the way up the sides, so don’t worry about that).
Bake at 350 degrees for 7-8 minutes. The sides will be starting to look cooked, but the middle still may be a little soft – that’s ok, it’ll harden as it cools.
Allow the crust to cool completely (at least an hour) before pouring in filling.
Combine chocolate and condensed milk in medium pan over low heat. If not using chocolate chips, make sure you chop up the chocolate so that it melts easier.
Stir constantly (you don’t want the chocolate to burn!) until all of the chocolate is melted.
Once all of the chocolate is melted, remove from heat and stir in vanilla.
Pour mixture into cooled crust.
Once the crust has cooled, make the truffle filling.
When truffle filling is complete, pour into cooled crust and pat down with hands, so that the filling is even. Sprinkle top with sea salt (optional).
Refrigerate pie until set, at least 2 hours.
Once pie has set, remove from refrigerator and bring to room temperature before serving.
